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."