(adapted from here)
16 oz dry pasta
1/4 cup vegan butter
2 garlic cloves, diced
1/4 cup flour
2 1/2 cups non-dairy milk, unsweetened
8 oz vegan cream cheese
1/4 cup vegan parmesan (made from cashews, nutritional yeast, salt, garlic powder)
1/2 tsp white pepper
1/2 tsp ground mustard (I used a little yellow mustard too)
1/4 tsp garlic powder
1-2 tsp lemon juice
salt and pepper to taste
optional: parmesan, tabasco, parsley, red pepper flakes, broccoli
1. Cook pasta. Drain and let it hang out.
2. Start with a sauté pan, add butter and let it melt. Add garlic and let it brown a little bit. Whisk in the flour and make a roux.
3. Add non-dairy milk 1/2 cup at a time and whisk to get the lumps out. Add sour cream, then spices and lemon juice.
4. Add extra things if need be, more salt..more pepper to taste.
5. Add the pasta. NOM