PrintMock N' Cheese
A creamy delicious raw vegan version of mac n' cheese.
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Calories 1276 kcal
- 1 cabbage medium head of cabbage
- 2 cups cashew cheese recipe below
- 1 teaspoon paprika
- 1 teaspoon extra virgin olive oil
Cashew Cheese
- 2 cups cashews soaked for at least 2 hours
- 6 sun dried tomatoes soaked overnight
- 1/4 cup lemon juice
- 1/2 cup water or sun dried tomato soak juice
- 1/2 cup extra virgin olive oil
- 4 garlic cloves minced
- 1 teaspoon turmeric powder
- 1 Tablespoon sea salt level
Prep the Cabbage
Slice cabbage thin with a knife or run it through food processor using the slicing blade.
Massage the lemon juice, olive oil, and paprika into cabbage for moisture.
Make the Cheese
Blend all ingredients for the cashew cheese in food processor until creamy.
If it is too thick or lumpy add a little water until smooth.
Add cashew cheese to cabbage and mix well.