Plum Bistro Mac N Yease

subheading: For the pasta:

2 teaspoons sea salt

1 pound elbow macaroni

1 tablespoon canola oil

3 ounces smoked tofu (such as Plum brand), minced to roughly resemble bacon bits

1 large onion, diced

2 teaspoons chopped garlic

2 tablespoons fresh thyme leaves

Sea salt and freshly ground pepper

subheading: For the sauce:

3 cups unsweetened soy milk

4 to 6 sprigs fresh thyme

4 garlic cloves, peeled and smashed

3 tablespoons unsalted vegan buttery spread (such as Earth Balance brand)

3 tablespoons all-purpose flour

1 cup Savory Soy Cream (see recipe below)

Sea salt and freshly ground pepper

5 cups (22.5 ounces) shredded vegan mozzarella or cheddar cheese (such as Daiya brand), divided

2 teaspoons crushed red pepper flakes

1⁄2 cup panko (Japanese bread crumbs)

subheading: For the Savory Soy Cream:

1 cup cold unsweetened rice milk

1 teaspoon xanthan gum

2 tablespoons fresh lemon juice

¾ cup canola oil

Directions at townandcountrymag.com

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