Step 1

Spray your pan with EVOO, and cook minced garlic for about 30 seconds on medium heat.

Step 2

Add in 2 cups of the almond milk with a pinch of salt and pepper.

Step 3

In a separate bowl or jar, mix flour and remaining cup of milk really well. Get it as smooth as possible, then add to the pan.

Step 4

Bring to boil, then reduce to simmer. Whisk the sauce, and it should thicken up really nicely. Turn down low as possible.

Step 5

Add the cheese when your pasta is almost ready.

Step 6

When your pasta is just slightly al dente, add pasta directly to the sauce. Reserve about 1 cup of the pasta water before draining. If your sauce is a little thick, add some of the water. It helps loosen the sauce and coat the pasta better.