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Zukaroni & Cheese



½ cup Cashews, pre-ground or pre-soaked

1 tsp Lemon Juice

¼ + 2 tbsp Water, or as needed to blend

¼ - ½ tsp Sea Salt

1 tbsp + 1 tsp Nutritional Yeast*


1-2 small Zucchini(s), peeled


*I have discovered that not all nutritional yeast is created equal.  I use the stuff out of the bulk bins at whole foods.  This may not make a big difference in a lot of recipes but I have a hunch it can in this one.



As noted, the cashews should be pre-ground.  For this they need only a few seconds in a mini food processor or grinder.  If you don’t have one of either of these, you may elect to presoak.  For this, I would recommend starting with 6-7 tbsp water when blending and adding more, if needed.


Combine cashews, lemon juice, and water in a (mini) blender and process until smooth.  You may need to stop occasionally to scrape down sides to help keep it going.


Add salt and nutritional yeast and blend until smooth.  Stop to taste.  If needed, you may blend in an additional Nutritional Yeast, or to desired taste.


Adjust water content while blending as needed to encourage blending and to reach desired consistency.


To make your zukaroni, cut zucchini in half lengthwise.  Use a melon baller, corer or spoon to rake out the seedy center.


Lie the zucchini cut-side down and slice into macaroni sized pieces (roughly a little ¼ inch thick).


Toss zukaroni in cheese sauce.  Enjoy immediately.


If desired, zukaroni & cheese may be placed in the dehydrator at 110 for 1-2 hours to tenderize the zucchini.  For this, leave uncovered and stir immediately prior to serving.


Alternatively, you may gently heat this uncovered in a pot immediately prior to serving.


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