To blender, also add arrowroot starch (for thickening), nutritional yeast, garlic, sea salt, vegan parmesan cheese, and lesser amount of unsweetened dairy-free milk (1 cup (240 ml) as original recipe is written).
Transfer to a rimmed skillet and cook over medium-low to medium heat for 5 minutes, whisking frequently. The sauce should thicken and bubble. Add more dairy-free milk as needed to thin (I typically add up to 1/2 - 1 cup (120-240ml) more // amount as original recipe is written // adjust if altering batch size). Then it's ready to serve!
*2-3 cloves garlic yield ~1 1/2 Tbsp crushed garlic.
*Nutrition information is a rough estimate calculated without additional toppings / garnishes or pasta.
*Prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking.