Prepare macaroni to package instructions. Drain but do not rinse and return to the large pasta pot.
If using dried beans, soak over night. If using canned, drain and rinse well.
Add the drained beans, and vegan parmesan to the food processor along with the parsley. Pulse a few times to get things started.
To that, also add the lemon juice, nutritional yeast and almond milk. Season with salt and pepper. Puree until absolutely smooth in texture.
Add the now processed mixture to a large saute pan to heat. Add the vegan mozzarella shreds at this point if desired. Season with salt and pepper.
Add the sauce to the macaroni and mix to combine.
You can enjoy it right now, OR you can add it to a greased baking dish and top with breadcrumbs that have been tossed with melted vegan margarine. Bake at 350 degrees until golden and bubbly.