1 1/2 pounds whole wheat pasta
1 1/2 cups unsweetened nondairy milk – make sure it is unsweetened and unflavored, like plain unsweetened rice milk or plain unsweetened almond milk or it throws the flavor off
1 1/2 cups nutritional yeast
1 cup vegetable oil
1 cup water
1/3 cup soy sauce
1/4 (12 ounce) block firm (not silken) tofu
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon salt
1 squirt mustard, optional Peanut Oil Rice flour for deep-frying, optional Non-Dairy Milk or ground flaxseed mixed with water (1 Tablespoon flaxseed for every 3 tablespoons water) for dredging and deep-frying , optional
1. Preheat oven to 350 degrees. Cook pasta according to package directions.
2. Add all ingredients, from unsweetened non-dairy milk through mustard, in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the “cheese” sauce over the pasta.
3. Bake until the top of the pasta looks slightly browned and crispy, about 15- 18 minutes.
4. If deep-frying, put mac ‘n’ cheese in refrigerator until cold. Cut into blocks and put on tray, cover and put in freezer. When frozen, heat peanut oil to med-high on stove top in deep pot. Dunk blocks in flaxseed/water mixture, then roll carefully in rice flour, and place in hot peanut oil. Turn so it is nicely browned on all sides. Place on paper towels when golden browned.
Serve with a nice clean beer like Palmetto Amber! Bon Appetit!