12 oz. macaroni or other pasta
2 cups water
2/3 cup nutritional yeast flakes
1/3 cup unbleached flour
1/4 cup 807]cornstarch
1 cube bouillon or enough broth powder to flavor 1 cup
2 tablespoons light miso
2 teaspoons lemon juice (fresh if possible)
1/2 - 3/4 teaspoon salt
1 teaspoon vegan Worcestershire Sauce
1/4 teaspoon white pepper
2/3 cup extra-firm silken tofu, or medium-firm regular tofu
Cook the pasta until al dente. Drain and set aside.
Preheat oven to 350 degrees Fahrenheit. Combine the above sauce ingredients in a blender and blend until completely smooth.
Transfer to a sauce pan and whisk in 2 more cups of water. Cook over medium heat until it starts to thicken, whisking frequently. Turn down heat and cook for several minutes, whisking constantly.
Additional: pinch of freshly ground nutmeg[br] 1-2 tablespoons vegan margarine (optional)[br] 1 cup fresh bread crumbs[br] paprika[br]
Next whisk in the nutmeg and transfer to a baking dish. Top with the bread crumbs and paprika. Bake for about 20 minutes or until bubbly.