1 1/2 cups rice milk (or nonfat soy milk)
(Up to one cup of vegetable broth..maybe you will see in the instructions)
1/3 cup tamari style soy sauce (Or Bragg’s)
1 1/2 cups nutritional yeast flakes
1 tablespoon paprika
1 tablespoon garlic powder
Salt and pepper to taste. (Tamari should take care of the salt to be honest)
5 ounces (half a box) firm silken tofu (I usually go for the lite version)
2 Tablespoons olive oil
1 1/2 lbs macaroni noodles (I use brown rice noodels)
1 2 Ounce jar of pimentos.
1/2 Teaspoon liquid smoke (optional but I highly reccomend it.)
Preheat oven to 350°F.
Boil water in a big pot for the pasta.
Blend everything in a blender, except your noodles. (Duh!)
If this looks too thick, (and it will) you can thin it with a quarter cup of vegetable broth at a time, while continuing to blend. Probably another cup of liquid or so. I never go over a cup though as per the ingredient list above.
Drain cooked pasta and pour your “cheeze sauce” over the top.
Bake until slightly browned and crispy about 20 minutes.
Note: If you use meat substitutes from time to time, or if you are taking this to a pot-luck or reunion, some diced vegan ham or vegan bacon really sends this over the top.