Who loved Mac n’ Cheese as a kid? I know I did! The little round noodles with the creamy cheesy sauce. I haven’t eaten it in years due to the gluten, dairy, and over processed nature of the dish. But now I can indulge again, and you can too with this low fat, raw vegan Mac n’ Cheeze recipe! Yay!
Be sure to make the cheese sauce right before you want to eat. You can prep all the ingredients and have them ready to blend if you have a Vitamix and blend until it’s hot!
If your like me and always had ketchup on everything as a child, including your Mac and Cheese, then you’ll love this simpler, healthier recipe. The best part is that it’s fresh, oil free and salt free!
This is the soup I make most often as I find it satisfies my cravings for something sweet and savory at the same time. There are so many twists you can do with tomato soup but this one has been my favorite this winter.
*I buy frozen mango in the winter because it’s such a gamble to buy fresh when they are not in season and don’t ripen properly.
I tweaked this veggie burger 4 times to get the recipe perfect, and I thoroughly believe that this is the best salt-free raw veggie burger recipe out there. The portobello mushrooms give the recipe a meaty texture and taste while the bell peppers it gives the burger a wonderful, rich deep smokey flavor. It’s perfect for anyone that wants something savory.
This creamy, satisfying and filling low fat raw dip recipe is a sure crowd pleader. The dehydrated bell pepper gives it a rich smokey flavor. Use this beautiful raw hummus recipe to dip vegetables into, or you can use it as a spread for raw iceberg lettuce wraps! Yum yum. You’ll be surprised how much flavor it has! I use corn instead of chickpeas because beans are very hard to digest! Hence why so much gas is produced in the digestive process. The tahini is optional, omit it if you are avoiding overt fats.