I like making this with real cheese but found it works just as well with soy cheez! Amy's makes good vegan mac and cheese but can get pricey...here you can replicate it at home. This is a good size to make for just one person but if you have guests or are making for more people, doubling works. EDIT: After much chat in the Vegetarian & Vegan forum about soy cheeses, I feel I should edit this description (not the actual recipe) to inform purist vegans and/or those with extreme intolerances to dairy products to be wary about soy cheeses containing casein and other milk products. Sorta defeats the purpose! The purely vegan "cheese" that got the best reviews in the thread is Daiya. There was one truly vegan cheese I used to get at Stop & Shop that melts pretty well, but the flavor would be lacking a little hence the 2 tablespoons of nooch helps thicken the soymilk (since it won't thicken under heat itself) and give a flavor and cheeziness boost. Plus lots of nutrients for very little calories!