Heat a medium skillet over medium heat. Once hot, add the vegan butter. Once melted, add minced garlic. Sauté until garlic is golden, about 1 minute.
Once the garlic is golden, slowly sprinkle in flour one tablespoon at a time. Whisk continuously to prevent clumping. I recommend using a silicon whisk to prevent scratching your pan.
Continue stirring the flour in the pan until lightly browned, about 1 minute. Slowly pour in the soy milk ½ cup at a time, whisking continuously to prevent clumping.
After the soy milk is added, sprinkle in salt, pepper and nutritional yeast. While whisking, bring the heat to medium-high.
Once the sauce is bubbling, reduce the heat to medium-low. Simmer until sauce reaches desired consistency, whisking occasionally to prevent a skin from forming. This usually takes about 10 minutes.
Once thickened to desired consistency, whisk in lemon juice, taste for salt and pepper & enjoy tossed with pasta of your choice. See notes if you would like a thicker sauce.
Notes
Vegan butter vs olive oil: I use Earth Balance buttery spread or Miyoko's. Olive oil will also work but the sauce will be slightly less creamy. I have not tried this recipe with coconut oil.
Soy milk: I find unsweetened, unflavored soy milk produces the creamiest result, but almond and oat milk will also work.
Tip for a smooth sauce: For a foolproof method to prevent lumps, use a sifter or fine mesh sieve to sift in the flour.
Thickening the sauce: The longer you simmer the sauce the thicker it will become. If the sauce isn’t as thick as you’d like and you have been simmering for a while, make a slurry by mixing together 1 tablespoon cold water with 1 tablespoon flour. Add to the sauce and simmer until thickened.
Gluten-free option: All-purpose flour can be replaced with a gluten-free all-purpose flour blend like Bob’s Red Mill or King Arthur. Simply substitute 1:1 and cook per recipe instructions
Leftovers: Keep refrigerated in a closed container for 3-4 days. You may need to add a splash of milk to loosen it when you reheat it.
Nutrition facts are calculated without the pasta. This recipe makes about 2 cups of vegan alfredo sauce.