Mac and Yeast

I've tried at least 15 different macaroni and yeast/cheeze/"cheese" recipes in the last two years. This one from Vegweb is my absolute favorite. It's not perfect, but I doubt I'll ever find a replacement that tastes like "real" macaroni and cheese. This is just a very tasty mac and yeast in it's own right. And that's good enough for me.

I'm reposting the recipe here with my changes, but you should check out the original because the OP included a huge list of tasty variations.

Yeast Sauce

1 cup nutritional yeast
1/2 block firm silken tofu
1/2 cup nayonaise
1 T tahini
1 T prepared yellow mustard
2 tsp sriracha
2 tsp cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
pinch of salt
tons of pepper
2 cups soy milk

Add ingredients to blender in that order. Blend until completely smooth and combined.

At this point, you can just pour the sauce over your noodles and warm in a pot for a few minutes, you can bake it as the original recipe states, or you can do what I do:
While your noodles are boiling smash and mince a large clove of garlic for each serving of pasta. Sautee the garlic in a tiny bit of olive oil along with whatever veggies you have in the fridge (summer squash is good!) until the garlic is golden and the veg is just tender. Drain noodles well and toss in pan. Stir to coat noodles with garlic and oil. Pour sauce over noodles. Keep on low heat for 2 minutes. Eat!

This makes a lot of sauce, at least a pounds worth. It depends on how saucy you like your noodles and whether or not you bake it (which thickens the sauce drastically). It keeps fine for a few days in the fridge. We usually make a full batch and use it on pasta, rice and/or veggies throughout the week.