Using unsweetened almond milk in place of vanilla, this cheese sauce is delicious. I heat up the sauce by itself - not including the mayo. That gets stirred in along with the pasta. I think this method helps to store the leftover dressing better, if I'm only preparing one serving at a time.
Followed ingredients nearly exactly, chose unflavored almond milk though as I can't have soy. Only thing I did additionally was to bake it for a bit. I've been looking for a mac'n'nooch recipe that doesn't require tofu or nuts and this was perfect!
I love this recipe! Only thing I would change is no vanilla soy milk! The first time I made this, I didn't even have vanilla soy milk so I used unflavored, but I made it today according to the recipe and it just wasn't as good; the vanilla gives it a distinct taste that just isn't desired. But I love the different twist on a vegan mac and cheese recipe! Thanks for posting!