Baked vegan mac-n-cheese

4 cups cooked pasta elbows - I prefer Dreamfield's

3 cups plain soymilk

1 TBSP Earth Balance spread

1/4 cup nutritional yeast

1 TBSP mustard

1/4 tsp tumeric

1/3 cup garbanzo bean flour - I prefer Bob's Red Mill

salt and pepper to taste

1/2 bag of frozen peas

1/2 cup Daiya cheddar shreds

1/3 cup Panako bread crumbs

In a saucepan bring to a low boil soymilk, Earth Balance, nutritional yeast, tumeric, mustard, garbanzo bean flour, salt and pepper. 

Turn off heat. Add in cooked pasta and peas. Mix well.

Add in Daiya shreds and blend as evenly as you can. 

Grease baking pan. 

Pour in pasta mixture and top evenly with bread crumbs.

Bake in oven at 350 degrees for 45 minutes.