Preheat the oven to 350 degrees. Lightly oil a 9 X 13 inch casserole dish with coconut or olive oil.
Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain, rinse and return to the pot.
While pasta is cooking, in a medium saucepan, make a roux by whisking the coconut oil (or non-dairy butter) with flour over medium heat. Add almond milk, nutritional yeast, salt, and garlic powder to the saucepan. Bring to a boil, whisking frequently.
Reduce the heat to low and simmer until the sauce thickens. Stir in lemon juice and maple syrup. Adjust seasoning to taste and toss pasta with the sauce. Transfer to a casserole dish. Sprinkle breadcrumbs on top and bake for 30 minutes or until the top is lightly browned. Remove from the oven and let rest 5 minutes before serving.
