This recipe was listed on VegWeb as "the best vegan mac and cheese in the entire world....seriously" so I had to give it a try.
Credit goes to Beep_I_am_a_robot on VegWeb. This doesn't end up with the over the top "cheese" flavor of boxed Mac n Cheese but has a nice smooth texture and a rich, slightly nutty flavor.
I don't have a picture here either as it was devoured very quickly. You will want a box of elbows or small shells cooked and drained (we ended up with some small shells, some elbows and some penne that was cut up).
Put the pasta into a casserole dish (my dish was sprayed with cooking spray first). In a blender combine the following:
1 1/2 cups plain soymilk
1 1/2 cups nutritional yeast
1 cup water
1 cup oil
1/3 cup tamari
1 block firm tofu
1 Tbsp garlic powder
1 Tbsp paprika
1 Tbsp Vegesal (if you don't have this just use salt)
1 Tbsp Dijon mustard
a couple of dashes of turmeric.
Blend until smooth. Then pour over your pasta and stir to combine. Bake at 350 for 15-20 minutes until the top starts to get golden and crispy