Preheat the oven to 425°.

Cook pasta according to package directions.

Meanwhile, saute the onions in a bit of water until they are lightly browned.  Set aside.

In a medium saucepan over medium-low heat, warm one cup of the almond milk.  While the milk is warming whisk the flour and the other 1/4 of a cup of milk in a small bowl.  Add it to the warmed milk and whisk.  Add the seasonings and whisk.  Add the Daiya cheese and continue whisking until melted and blended.  

Remove from the heat and stir in the Earth Balance and Tofutti sour cream.

Add the sauce and onions to the drained macaroni and stir.  

Place in a lightly greased 9″ x 13″ pan and cover with foil.  Bake for 20 minutes.