Recipe: Straight Fireplace Mac and Cheese

This vegan and gluten-free of charge variation of mac and cheese is nutrition packed with a creamy sauce built from carrots, cashews and beans.

1 medium carrot, peeled

1/2 cup uncooked cashews, soaked in sizzling h2o for at minimum 10 minutes

1/2 cup canned or house-cooked cannellini beans, drained

1/2 cup dietary yeast

1/2 cup vegetable broth

1 tablespoon vegan butter

1 teaspoon garlic powder

1 teaspoon onion powder

1/4-1/2 teaspoon chipotle powder

Kosher salt

16 ounces gluten-free of charge elbow macaroni

1 cup shredded vegan cheese of your decision (optional)

Recommendations: Position the carrot in a steamer basket (or a sieve or colander). Fill a wide saucepan (that can healthy the steamer) with about 1 inch of water and provide to a simmer more than medium-higher heat. Prepare dinner the carrot in the steamer above the simmering drinking water for 5-10 minutes, until eventually the carrot is tender.

Transfer the carrot to a blender or food processor. Incorporate the cashews, beans, dietary yeast, broth, butter, garlic powder, onions powder, chipotle powder and salt to taste and mix right until sleek.

In a significant pot of boiling salted drinking water, prepare dinner the macaroni to an al dente texture. Drain the pasta and transfer to a bowl. Pour the mac sauce and shredded vegan cheese, if utilizing, around the sizzling pasta and stir, ensuring all the pasta is protected with sauce. Serve instantly

Can make 4 servings

From “Living Lively” by Haile Thomas