Nice girls fake it!
When it comes to the ultimate raw food vs cooked food fake out, my cheesy pasta recipe takes the trophy.
Out of all my favorite cheesy dishes I’ve converted raw, this one has to be my favorite because it is so much like a familiar dish. I found comfort in the smell of melted butter tickling my nose, the sound of the noodles slipping and slithering through the creamy cheese texture and blessing it by sprinkling fresh pepper like fairy dust. As a child, for me it was once all about cage-free cheesy pasta from Kraft fresh out of the box! Luckily today I choose more vibrant versions of this dish that are living and leave me oh so satisfied.
“Fake it till you make it!” A friend of mine once encouraged me when I was first starting out as a Live Food artist. His words were funny. I wonder though; why fake it if you’re really quite good at making it? When it comes to food that is.
Cheesy Pasta Serves 6
- 3 packages of kelp noodles (12 oz each)
Veggies to fold in:
- 1 c button mushrooms sliced very thin
- ½ c red bell pepper finely diced
- 1 green onion chopped
White cheddar cheese sauce:
- 2 c soaked cashews
- 2 c pure water (a little less if you desire a thicker texture)
- 3 TB lemon juice
- 1 ½ TB light miso
- 2 1/2 tsp salt
- 1 tsp cracked black pepper
- 2 tsp garlic powder
- 1 TB nutritional yeast (optional)
- 1/8 tsp white pepper (optional)
- Pinch of cayenne
Step 1: In high speed blender blend all sauce ingredients until smooth and creamy..
Step 2: Pour sauce over noodles. Fold in veggies. Toss well. Get your hands in there if need be!
Step 3: Place dish in dehydrator at 120° until warm or on stove top on very low heat to soften and warm the noodles.
Serving this dish warm is encouraged!
No need to fake it for your food pleasure! Hope you enjoy this cheesy-pasta as much as I have. *wink
with love m/ m/ Melissa Mango