Vegan Broccoli Macaroni and Cheese

1 pound elbow macaroni
12oz broccoli florets

¼ cup Earth Balance vegan margarine

1/3 cup unbleached flour
2 3/4 cup vegetable broth 

1/4 cup WestSoy unsweetened soymilk

½ cup nutritional yeast

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon agave

Bring a large pot of water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 3 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add vegetable broth, nondairy milk, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Stir in lemon juice and agave. Toss the pasta with sauce before serving.

Slightly altered from http://chefchloe.com/entrees/vegan-mac-n-cheese.html