1/4 cup canola oil
1/2 cup unbleached flour
2 cups plain soy milk
1 1/4 teaspoon salt
1/2 cup grated cheddar-style soy vegan cheese
1/4 cup bread crumbs (I make my own)
1 pound tube shaped pasta (elbows, etc.)
Pre-heat oven to 375 F.
While pasta is cooking, heat the canola oil over medium-low heat in a skillet. Slowly add flour until no lumps. Slowly stir in soymilk and salt. Stir until creamy, then bring to a boil. Continue to heat and stir one minute after begins to bubble.
Turn heat to low, and stir in soy cheese until blended to a nice orange sauce.
Place cooked noodles in a casserole dish, and pour cheeze sauce over noodles.
Stir to coat all noodles and top with bread crumbs. Bake uncovered 10-12 minutes.