Best Vegan Mac & Cheese

Basically I started off using a vegan mac and cheese recipe found on vegweb, here

But after tweaking to be easier and cheaper I have come up with the following recipe:

Ingredients:

1 pound of elbow macaroni

"Cheese" Sauce:
1 cup unsweetened nondairy milk
1 cup mashed potato flakes
2/3 cup canola or vegetable oil (debating using apple sauce)
2/3 cup water
2 packets or teaspoons of chinese soy sauce
about 1/3 of (14 ounce) block [lite] firm tofu
2/3 tablespoon garlic powder
2/3 tablespoon paprika
dash of salt
Saltines


Directions:

1. Preheat oven to 350 degrees Fahrenheit. Boil water in a big pot and cook pasta according to package directions.

2. Add all of the "cheese" sauce ingredients in a blender and process until smooth. This may be difficult so I tend to split it up and do it in sections. 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. Break/grind saltine crackers on top of macaroni.

4. Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.


Serves: 1-10 people. (I can very much devour this whole thing, but served as a side dish, could serve 8-10.)
Preparation time: I'm a spazz cooking, so it took me about 20 minutes;
Cooking Time: 15 minutes

-This original recipe had called for nutritional yeast, however what I found was incredibly expensive. So this is great because it has no nutritional yeast in it and is amazingly tasty. Also the original called for a dallop of mustard, this may give it that yellow color but I didn't feel like putting in the mustard. I don't mind if its more a hummus color.

--I'm making it at the moment to bring back to school, however I will probably eat it for breakfast and lunch tomorrow! So good!