Dairy Free Mac and Cheese

Finely dice the onion and mince the garlic.
Heat oil in a medium pan on medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until translucent and golden.
Add the garlic and cook for 3 minutes, stirring regularly, until fragrant (do not allow to burn).
Add the parsley, pepper, ½ the salt, and drained white beans. Cook, stirring occasionally for 3 minutes.
Add the almond milk and mustard and stir well. Cook for a further 10 minutes, stirring occasionally until beans are very soft.
Cook the pasta according to package directions until al dente. Reserve some of the pasta water to thin the sauce.
Remove from heat and stir in the nutritional yeast and more salt if needed. For extra mac and cheese like flavor add an additional 1 -2 tbsp/5-10g nutritional yeast.
Use an immersion blender* to puree until smooth. Add 1-4 tbsp/15-60ml pasta water while blending until desired consistency is reached.
Toss with the pasta and serve immediately. Top with green onions, chives, parsley, or more nutritional yeast.