Vegan Baked Shells and Cheese

I think I love shells and cheese more now than I ever did before I went vegan. I've held on to this secret recipe for a while but a good vegan shells and cheese recipe needs to be shared. This sauce would work well for any recipe where a melted cheese sauce is needed. You can spice it up for nachos with some cayenne, hot sauce, or jalapeños.

1 package shell shaped pasta (I use the Bella Terra organic shells in a bag)
1/2 cup Earth Balance or vegan butter product
1/3 cup flour
2 tbs red miso
1 tbs tahini
1 tbs lemon juice
1 1/4 cup soy milk
3/4 cup nutritional yeast
1 tbs Dijon mustard
1 tsp onion powder
1 tsp garlic powder
pinch salt
black pepper to taste
home made parmesan (recipe is in last post (stroganoff))
1 cup bread crumbs (if baking)

Preheat oven to 325 F. Cook pasta to package directions. In a medium sauce pot on low, melt your butter. Whisk in the flour to make a roux. Once mixed add in the miso, tahini and lemon juice. Once all that is well mixed in, pour in the soy milk. Now whisk in the yeast, mustard, onion, garlic, salt and pepper. Continue to whisk till the sauce thickens. If baking the pasta you can leave it a little thin, the additional heat from the oven will thicken it more. If not baking, allow it to get to a thicker consistency, mix in your pasta and sprinkle on the pepper and parm. If baking mix sauce and pasta together and pour into baking dish. Sprinkle on breadcrumbs and bake for about 20-30 mins, till the breadcrumbs brown. Portion out and garnish with pepper and parm.