I made this today with a couple changes based on what I had on-hand, and it came out great!  I cut the soy milk/ water back to 2 cups combined and used a 3:1 of almond milk to water.  I blended 2T of chopped pimento into the sacue to give it a "cheesier" color.  I used 1/2 a block of extra firm tofu and cut the oil amount in 1/2.  I also added some chopped white onion to the pasta before baking for flavor and moisture.  When using a 1 lb box of elbows, the recipe came out perfect!