• Servings: 5
• 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)

1. Pre-heat oven to 350 degrees
2. Bring water to boil and cook pasta. Drain and put pasta in baking pan
3. Blend all ingredients except pasta still smooth
4. Pour the cheese sauce over the pasta.
5. 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.

The original recipe is from vegweb.com, 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.