Step 1

Fill a large pot with water and salt generously. Cook pasta according to packaging instructions, until al dente. Add the frozen peas in the last 2-3 minutes. Drain well, and drizzle 1-2 tbsp olive oil to prevent sticking. Set aside.

Step 2

To the same pot, or to a rimmed skillet, melt vegan butter over medium heat. Add minced garlic and cook for 2 minutes, stirring often, until lightly golden.

Step 3

Turn the heat to medium-low and add the flour, whisking until a paste has formed. Slowly start pouring the milk, whisking constantly to prevent clumps, until creamy.

Step 4

Add dijon mustard, garlic powder, nutmeg (optional), salt, black pepper, and lemon juice. Stir.

Step 5

Add nutritional yeast, and shredded vegan cheese and mix. Cook for 2-3 minutes or until the cheese has fully melted. Add a splash of milk or water if the cheese sauce is getting too thick. Once ready, remove from the heat.

Step 6

Add the cooked pasta and peas, and using a spatula, carefully toss until everything is well coated. Taste and adjust the flavor if needed, adding more salt for saltiness, lemon juice for tanginess, or black pepper to taste. Serve!