Feb 16, 2016

Raw Vegan Mac & Cheeze… for real.


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I was a little skeptical when I found this recipe for a raw mac & cheese sauce. I’ve tried MANY recipes that I have come across online over the years and so many have been disappointing that I usually don’t bother anymore. Sorry to sound like such a snob but it’s true! Anyway, this one really caught my eye and I’m so glad I tried it for it was FAR from disappointing! This amazingness comes from Kristina Carrillo-Bucaram who is the founder of FullyRaw, a website with oodles of information, products, tips and glorious, raw recipes. She is a raw food pioneer and a gem of inspiration! 

This “mac and cheeze” recipe is really just for the sauce. You can put it on whatever you like—I used spiralized zucchini. Do you have a spiralizer yet? Oh, they are so much fun! You can make noodles out of just about any firm, raw fruit or veggie. But back to this recipe… this sauce is SOOOOOO good. It rivals any other plant-based cheese sauce that I have made and without all of the heavy nuts; there’s just 1/4 cup of hemp seeds, which have a pretty good omega 3:6 ratio, aside from their many health-promoting qualities.

So. I’ve been restricting my intake of ALL salt and ALL oil in ALL their forms. I somehow have always managed to sneak bits in here and there as the days and months progress. But since studying and learning so much with eCornell on my plant-based nutrition certification course… no more. Done. As a result, though, guess what? Five pounds lost in the same amount of days and I really didn’t think I could feel any better than I already was! Also, as a result, I am eating LESS. I mean way less. Lots of superfoods and just less overall and I am so not hungry. It’s magical. Of course, Mountain Man likes when I cook for him and I’ve been eating so much raw (lots of fruit) and so little in general, that I’ve been cooking for him and not for me sometimes, so that’s kinda weird. But I must stay true to what is working for me. I said to him, “Pretty soon I’ll just be living on air.” Ha! That’s what it seems like anyway, with cutting out so many of my usual, go-to foods. Sorry, didn’t mean to drone on an on about this but I’m psyched! 

Anywho, if you’re interested in experimenting with raw foods or are already on that path, this one’s a keeper.

Healthy trails,

Helyn Signature





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Raw Vegan Mac & Cheeze Sauce

Serving Size: 3 cups

A light and yummy raw alternative to a common comfort food!


  • 2 cups corn niblets, fresh or frozen and thawed
  • 1 cup chopped zucchini
  • ½ cup chopped red bell pepper
  • 2-3 sun-dried tomatoes, soaked and rinsed
  • 1 green onion
  • 1 TBS diced celery
  • 1 TBS white miso
  • ¼ cup hemp seeds
  • 1 tsp smoked paprika
  • 1 tsp freshly grated turmeric (or ½ tsp powder)
  • juice of one small lemon


  1. Blend all ingredients in a high-powered blender until smooth.
  2. If making zucchini noodles, make sure to press them in a paper towel a bit before adding the sauce as they tend to leak a lot of their natural water.


Make sure you use organic (non-GMO) corn and organic celery. Celery is one of the heaviest sprayed veggies and if not organic can contain high amounts of residual pesticides. Also, make sure your sun-dried tomatoes are free of sulfites.

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15 responses to “Raw Vegan Mac & Cheeze… for real.”

  1. Susan says:

    Can’t wait to try this! I’m also cutting back on the nuts.

  2. Diane says:

    Any idea what I could substitute for hemp seeds? Have never seen them here in Ecuador. This looks so good……….

  3. jj says:

    thank you for sharing. two queries if you do not mind…would you tell us where you purchase sun dried tomatoes and how you can make them? the only ones i see are soaked in oil. number two, you mentioned organic corn, which i am remiss to say i do not buy organic at all because of cost, you mentioned frozen…have you ever seen it sold in frozen or can that is organic? thank you again for helping us along this journey

    • helynskitchen says:

      Hi there. I found sun-dried tomatoes online here: SUN-DRIED TOMATOES They are very hard to find without oil, you’re right, AND without salt… nearly impossible. These are good, though a bit on the high price side. You can do a Google search or search on Amazon and sometimes find better deals.

      Yes, I have found frozen organic corn. My regular grocer carries them. I also get them at Trader Joe’s. Hope this helps and that you will have a chance to enjoy the sauce!

  4. Phoebe says:

    Ooh Yum! This looks great! Time to break out my spiralizer!

  5. Bethery says:

    Dropping oil and salt is such a good plan, though I can’t get into raw, especially in the winter. I’ve already dropped oil, but salt is going to be tough. I admire you for doing it.

    • helynskitchen says:

      Salt has always been my toughest challenge, Bethery! But I’m finding as the days go by, my salt taste buds are really changing! I had a bite of a cracker that had a mere 15mg of salt (not naturally occurring) and it tasted SO salty to me where before I couldn’t detect the salt at all. So interesting how the body adapts… I don’t think I will go 100% raw. I would miss my beans too much! 🙂

  6. Inga says:

    Hello Helyn, I love the look of your new site and the gorgeous photos! I am going to make this recipe today. Do I understand correctly that the chopped zucchini and red bell pepper go in the sauce, not just on top. The photo includes them as a garnish so I’m not sure. Thank you for the many times you have brought joy to our kitchen!

    • helynskitchen says:

      Hello, lovely Inga! Always a pleasure to hear from you 🙂
      Yes, you are correct. The zucchini and the pepper go in the sauce. I just used some extra for garnish. Enjoy!!! xo

  7. Steve says:

    Wow, that is awesome. Thanks for sharing such a unique recipe.

  8. Adele says:

    Heck yeah bab-eye keep them coming!

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