¾ cup diced carrot
¼ cup chopped onion
75g silken tofu
3 tbsp cold pressed corn oil
2 tbsp chickpea flour
2 tbsp unbleached all purpose plain/flour
1 ½ cups almond milk
6 tbsp nutritional yeast
1 ½ tsp salt
1 tsp rice vinegar
1 ½ cups wholemeal bread crumbs
Bring a large pot of water to boil. Preheat the oven to 200 C. Prepare steamer and bring the water to a simmer.
Steam the carrot and onion until very soft, about 10 mins. Transfer them to blender or food processor, add the tofu, and mince, scraping down the sides to chop everything as finely as possible.
In a small saucepan, heat 2 tbsp of the oil and stir in the chickpea flour. Stir over medium heat for 1 minute, remove the pan from the heat. Sprinkle the all purpose flour and stir until smooth. Return the pan to the heat and cook for a couple of minutes. Remove it from the heat again, and gradually whisk in the milk, then cook over medium-low heat until thickened. Pour the sauce into the blender with the tofu mixture. Add 4tbsp of yeast, the salt, and vinegar and process until smooth. Scrape down the sides frequently and puree again, until it is very creamy.
Cook the pasta in the boiling water according to the package directions. Drain it well. Grease a 2L baking dish with oil and add the macaroni, then pour on the sauce and fold it into the pasta. In a bowl, mix together the bread crumbs, the remaining 2 tbsp yeast, and the remaining 1tbsp oil, then sprinkle them over the macaroni. Bake in the middle of the oven until the top is toasted and the sauce is bubbly, about 20 mins. Serve warm.
Recipe from Big Vegan by Robin Asbell