• Cooking Time:
  • Servings: 5
  • Preparation Time:


The original recipe is from, although it needed quite a few changes. It makes a ton-could serve at least 5 with medium portions but it halves well too. It also keeps well for a week.


  • 1 1/2 cups of plain soymilk
  • 1/3 cup of water
  • 1/3 cup soy sauce
  • 1 1/2 cup nutritional yeast
  • 1 t (or more depending on your taste) cayenne
  • 1 T garlic powder
  • 1/2 T onion powder
  • 1 t. salt (add more to taste later, if necessary)
  • 3/4 block silken tofu
  • 1/4 cup of canola oil
  • 1 1/2 lbs of pasta of your choice preferably macaroni
  • a relatively large baking pan (like a brownie pan- I used my 33x23x5 cm Pyrex)


  • Pre-heat oven to 350 degrees
  • Bring water to boil and cook pasta. Drain and put pasta in baking pan
  • Blend all ingredients except pasta still smooth
  • Pour the cheese sauce over the pasta.
  • Bake until the top of the pasta looks slightly browned and crispy about 15 minutes (Keep an eye on it-alot of people on vegweb cooked their's for much longer, but 15 minutes was all I needed.

Categories: Pasta  Side Dish  Vegan  Vegetarian 
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