Well! I've finally been trying Chloe's recipes. It's from her book "Chloe's Kitchen" and uses "weird" ingredients to my way of thinking.
But my dh did have to ask to make sure there was no "real" cheese in it. And even my Kraft mac & cheese kids liked it.
Using vegan "butter" and flour with non-dairy milk was a no-brainer. I used a combo of coconut milk and cashew milk for richness. I figured on the nutritional yeast as well. The tomato paste, lemon juice and agave made me wonder but I think that's the secret to this sauce. The sauce had nearly the same consistency as cheese sauce.
I'm not sure I need to make this much "comfort food" tho'. I'm not losing any weight! And dh's complaining about the same thing!