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Put a pan of water on to boil and cook your pasta according to the packet instructions until al dente.
Pop your silken tofu and soy milk into a blender and blitz for a few seconds until smooth.
Throw the margarine into a pan over a medium heat until melted, then whisk in the flour and, once combined, pour in a little of the soy/tofu liquid while whisking to make sure the sauce is smooth. Keep adding a little of the liquid at a time until it's all whisked in and you have a nice smooth sauce.
Bring the sauce to a low simmer and add the nutritional yeast, ACV, garlic and onion granules to the sauce and whisk until the nutritional yeast is dissolved and combined. At this point if the sauce looks too thick, add a little of the pasta water to loosen it up.
Finish the sauce by adding the chilli crisp, but only stir it a few times if you want that nice marbled effect like in the video.
You can either stir the cooked pasta into the sauce directly in the pan, or mix it in the bowl. Then top with plenty of fresh chives and sesame seeds.