Gluten Free, Soya Free, Dairy Free mac 'n' Cheese; cooked and raw versions


...or raw

This is a really simple, basic recipe to have in your repertoire of things to go with pasta. Served raw or cooked, the whole mac 'n' cheese concept has a feelgood factor that's hard to beat. Unless, of course, there is chocolate involved...

Makes enough for 4 servings:
300g (dry weight) gluten free pasta/ 2 courgettes (aka zucchini) made into ribbons with a Y-shaped peeler
ground cashews- oops, forgot to write down the amount, so grind about 200g and add last, stopping when you get that thick "cheese sauce" consistency. I'll add the amount next time I make this.
1 1/4 tabs salt
250ml water
  • Cook the pasta/ make the ribbons.
  • Meanwhile, make the sauce by whisking the ingredients together and mixing with the cooked pasta.
  • You can also sprinkle yeast flakes on top for extra cheesiness.



  1. Quick and easy way to make delicious pasta!! Happy to follow you dear, will be happy if you follow me back !!!


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