Add the vegan butter to a pot and let it melt. When it’s melted add in the flour and whisk vigorously with the melted butter.
Pour in the coconut milk, almond milk, and vegetable stock. and the vegetable stock. Use a hand whisk to whisk out the lumps. Whisk for a few minutes until it thickens slightly. Remove it from the heat and whisk in the soft vegan cheese, dijon mustard, nutritional yeast, garlic powder, smoked paprika, turmeric, sea salt and black pepper. Boil the lupini pasta according to the package directions and then rinse and drain. Add olive oil and white truffle oil.
Add the cooked macaroni into the pot of sauce, mix and add to a small cast iron skillet or baking dish.
Preheat the oven to 400°F.
Place all ingredients for the breadcrumb topping in a food processor, until almond meal consistency.
Place the breadcrumbs evenly over the top of the macaroni cheese
Bake for 20 minutes until the topping is golden brown and crispy.
