About 2 cups of sauce, enough for one meal. 15 minutes.

1. Melt 3 Tbsp vegan butter (or olive oil) in a large skillet over medium heat.
2. Crush 4 large cloves garlic and sauté a few minutes until slightly browned.
3. Add 1/3 cup dry white wine and stir another few minutes to reduce the wine by half.
4. Add 4 Tbsp cornstarch (or arrowroot); whisk.
5. Add 1 3/4 cup nondairy milk (coconut/almond); whisk until clumpy.
6. Transfer to a blender along with:
   1. 4 Tbsp nutritional yeast
   2. 1/4 cup vegan parmesan cheese
   3. Salt and pepper, to taste
7. Blend until creamy and smooth.

From The Minimalist Baker's "Garlic and White Wine Pasta with Brussels Sprouts."

Always double the sauce!