Raw Mac and Cheeze ~ 2 Ways!

Raw Mac:
1 12 oz. package raw kelp noodles or spiralized zucchini*
1/2 cup raw almond butter
2 teaspoons raw coconut vinegar (or apple cider vinegar, or lemon juice)
1 Tablespoon olive oil
1/2 teaspoon sea salt, or to taste
1 Tablespoon nutritional yeast
1 teaspoon chili powder, or to taste
pinch chipotle chili powder, to taste
pinch turmeric
1 medium garlic clove, crushed/minced (optional)
black pepper to taste, optional
water, if necessary to thin (like peanut butter)
1/4 cup raw walnuts, chopped

Rinse kelp noodles well in warm water. Strain. Mix remaining ingredients in bowl until smooth and combined. Toss noodles until well coated. Top with walnuts. Sprinkle with paprika if desired.

Eat immediately for a crunch mac and cheeze (kelp noodles are crunchy out of package, and zucchini can be too.) Alternatively, let sit at room temp or in 105 degree dehydrator (for a warm mac and cheese) for 1-2 hours. This will soften the noodles. Yum!

*In place of kelp noodles, you could substitute spiralized zucchini. Resembling an apple corer/peeler, you place the vegetable in the device, turn the handle on one end and the blade of the other end provides spaghetti-like cuts of the vegetable as it is pushed through. This would be your raw noodle.

Raw Mac with Veggies:
(Top Photo)
Prepare Raw Mac above. Stir in any of the following:
chopped tomatoes*
olives*
minced red onion*
shaved carrot*
minced broccoli
minced cauliflower

*Shown in first picture