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Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.

While the pasta cooks, combine the silken tofu and soy milk in a blender. Blend for a few seconds until completely smooth and creamy. Set aside.

In a large saucepan or deep skillet, melt the margarine over medium heat. Once melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually pour a small amount of the blended tofu-soy milk mixture into the roux while continuously whisking to prevent lumps. Continue adding the liquid in small increments, whisking until fully incorporated and a smooth sauce forms. Bring the sauce to a low simmer.

Stir in the nutritional yeast, apple cider vinegar, garlic granules, and onion granules. Whisk until the nutritional yeast is fully dissolved and combined. If the sauce appears too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.

Add the chili crisp to the sauce. Stir only a few times if you desire a marbled effect, or stir thoroughly for an evenly distributed spice. Taste and adjust seasonings if necessary.

Add the drained, cooked pasta directly into the sauce in the pan, or combine it in a large serving bowl. Toss until the pasta is evenly coated with the creamy chili crisp sauce.

Serve immediately, garnished generously with fresh chopped chives and toasted sesame seeds.


Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.

While the pasta cooks, combine the silken tofu and soy milk in a blender. Blend for a few seconds until completely smooth and creamy. Set aside.

In a large saucepan or deep skillet, melt the margarine over medium heat. Once melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually pour a small amount of the blended tofu-soy milk mixture into the roux while continuously whisking to prevent lumps. Continue adding the liquid in small increments, whisking until fully incorporated and a smooth sauce forms. Bring the sauce to a low simmer.

Stir in the nutritional yeast, apple cider vinegar, garlic granules, and onion granules. Whisk until the nutritional yeast is fully dissolved and combined. If the sauce appears too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.

Add the chili crisp to the sauce. Stir only a few times if you desire a marbled effect, or stir thoroughly for an evenly distributed spice. Taste and adjust seasonings if necessary.

Add the drained, cooked pasta directly into the sauce in the pan, or combine it in a large serving bowl. Toss until the pasta is evenly coated with the creamy chili crisp sauce.

Serve immediately, garnished generously with fresh chopped chives and toasted sesame seeds.
