This is a recipe from my cousin, whose daughter LOVES it.
“Aurora has a new favourite meal (she had 3 bowls): homemade mac and cheese. Here is the original recipe. It is a raw recipe. I served it over cooked brown rice noodles instead (making it no longer a raw recipe). This contains a fair amount of nutritional yeast. This is a great source of vitamin B12 which is often lacking in a vegan diet.”
Macaroni and Cheese
1 3/4 cups cashews, soaked for a couple of hours
Juice from 1/2 of a lemon
2 tablespoons water
1/2 cup olive oil
1 teaspoon sea salt
1/4 cup nutritional yeast
1/4 medium shallot
1/2 teaspoon chili powder
1/2 clove garlic
4-5 yellow squash (peel and trim)
Blend all ingredients in your blender until completely smooth.
Using a spiral slicer, create long noodles with the squash and then chop them into smaller “macaroni-size” pieces. Sprinkle with salt and let sit for half an hour.
Mix noodles and Cheesy Sauce in a bowl and then spread into a dish.
Warm slightly in a dehydrator at 115 degrees for 1-2 hours.
From The Vegan Woman’s website
Strawberry-Caramel Layered Mousse Cake
Serves 3-4 cups (depending on the serving dish)
Vegan Strawberry Layered Mousse Cake – pampering and simple to prepare.
For the mousse layers:
400g chilled coconut cream (1 can) – Look for the tins with the highest percentage of coconut extract
1 tbsp of Vanilla instant pudding
5 tbsp strawberry jam
4-5 tinned strawberries (though its tempting to use fresh strawberries, tinned strawberries have the benefit of having soaked up the syrup making them softer and better for the mousse)
1/2 tbsp pink food-colouring gel (optional)
For the caramel layers:
250g caramelised biscuits (the kind you get in the complimentary hotel hot drink tray)
5 tbsp of tinned strawberry syrup
For the topping:
3-4 tbsp of strawberry jam
Fresh strawberries for decoration
Strawberry topping for a perfect Vegan Strawberry Layered Mousse Cake
How do you make it:
- Open the chilled coconut tin and drain the excess liquid until you’re left with just the thick creamy coconut extract. Add this into a bowl and whisk with the instant pudding.
- Add the 5 tbsp of strawberry jam, the food-colouring gel and the 4-5 tinned strawberries. Whisk together then refrigerate for 15 min.
- Crush the biscuits in a food processor/ blender. Add the strawberry syrup and continue to blend until the mixture is moist but not too sticky.
- In your serving vessel start with a layer of the biscuit mixture then alternately layer with the mousse. Top with a small layer of strawberry jam and decorate with fresh strawberries.