• 1 package firm tofu (15 oz)*
• 1-2 big cloves garlic*
• 1 medium white onion*
• 1/2 cup chickpeas (can use hummus instead of chickpeas and tahini separately)
• 1/4 cup tahini
• 1 cup nutritional yeast*
• 1/2 cup vegan soymilk
• several dashes tamari sauce (or soy sauce)
• spike and vegan Italian vegan bread crumbs or kosher bread crumbs (sprinkle both liberally on top)
• 1/4 cup oatmeal
• 1/4 cup non-hydrogenated vegan margarine
• olive oil (mix in until smooth and creamy)*
• 1/4 cup flour*
• 2 1/2 lbs macaroni

Depending on the taste and the consistency you desire add the above ingredients save the macaroni to a blender and then go to town. The *'ed ingredients are the essentials and the others if used right will do wonders for the flavor and texture. My suggestion is to keep tasting the concoction throughout the process. When it's finished, mix the cheese with boiled macaroni in a casserole dish so that all of the macaroni is thoroughly coated- all nice and gooey. Then, sprinkle spike and vegan breadcrumbs on top to make a nice crust. Finally, pop it in the oven for about 40 minutes at 350 F. Nothing to it!

Oh, yeah, don't forget to let it cool, too =)

For people with Soy allergies, we have a Soy-less Vegan "Cheese" Sauce:

Just don't add tamari sauce, vegan butter, or firm tofu. Use rice milk instead of soy milk. Add a little bit more oatmeal and flour to the mix.

Serves: 5-10

Preparation time: 90 min