Preheat oven to 350 F.

Bring salted water to boil in a large (6-quart) pot. Add macaroni and cook as described on package, about 7-9 minutes.

While the macaroni is cooking, let's make the sauce.

Heat a medium (4-quart) pot over medium heat. Add vegan butter and flour. Whisk together to form a paste, creating a roux.

Add almond or soymilk, nutritional yeast, sea salt, black pepper, garlic, miso, leom juice and mustard. Cook for about 7 minutes, stirring constantly, until sauce is thick and creamy.

Once macaroni is finished cooking, drain and add to the pot with the sauce. Mix thoroughly to coat.

Place mixture in a greased 8 x 8 baking dish, or 6 personal ramekins or cocottes, and top with bread crumbs.

Bake for 30 - 35 minutes, or until bubbles appear in center of dish. Serve warm from the oven.