Straight FireMac and Cheese

1 medium carrot, peeled

1⁄ cup raw cashews, soaked in

2 hot water for at least 10 minutes

1⁄ cup canned or home-cooked 2

cannellini beans, drained

1⁄ cup nutritional yeast

2

1⁄ cup vegetable broth

2

1 tablespoon vegan butter 1 teaspoon garlic powder 1 teaspoon onion powder

1⁄4-1⁄ teaspoon chipotle powder

2

Kosher salt

16 ounces gluten-free elbow

macaroni

1 cup shredded vegan cheese of

your choice (optional)

Instructions: Place the carrot in a steamer basket (or a sieve or colander). Fill a wide saucepan (that can fit the steamer) with about 1 inch of water and bring to a simmer overmedium-high heat. Cook the carrot in the steamer over the simmering water for 5-10 minutes, until the carrot is tender.

Transfer the carrot to a blender or food processor. Add the cashews, beans, nutritional yeast, broth, butter, garlic powder, onion powder, chipotle powder and salt to taste and blend until smooth.

In a large pot of boiling salted water, cook the macaroni to al dente. Drain the pasta and transfer to a bowl. Pour the mac sauce and shredded vegan cheese, if using, over the hot pasta and stir, ensuring all the pasta is covered with sauce. Serve immediately.

Makes 4 servings

From “Living Lively” by Haile Thomas