Gluten Free Vegan Macaroni and Cheese

12 ounces gluten-free macaroni or penne - I use Bionaturae
1 tablespoon sea salt - for cooking

1/4 cup vegan margarine - I use Soy-Free Earth Balance
1/3 cup all-purpose gluten-free flour
3 cups almond or rice milk
1/2 cup nutritional yeast flakes
2 tablespoons organic tomato paste - I use Kirkland from Costco
2 teaspoons sea salt
1 teaspoon garlic powder
1 tablespoon lemon juice

1/2 cup gluten-free bread crumbs - I freeze my gf bread heels and use them for crumbs
1/4 cup melted vegan margarine

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan with extra virgin olive oil.

Cook macaroni or penne according to the package directions in 1 tablespoon sea salt. Drain but do not rinse and return to pot.

In a saucepan, make a roux by whisking the margarine and flour on medium heat until it forms a paste. Add almond or rice milk, nutritional yeast, tomato paste, salt, and garlic powder. Bring to a low boil whisking frequently then reduce to low heat until it thickens then whisk in lemon juice. Stir until combined.

Once the pasta is cooked pour sauce over the pasta and toss well. Move the pasta into the 9 x 13 pan.  Sprinkle with bread crumbs and drizzle with margarine. Bake for 30 minutes. Allow to cool for 5-10 minutes before serving.

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