In a large pan, melt 1 tablespoon of vegan butter. Add 1 tablespoon of minced garlic to the vegan butter and cook until it becomes fragrant.
Once garlic is cooked, add 1 tablespoon of flour and whisk together
Allow the flour mixture to cook for a minute or two, then whisk in 1 cup of almond milk
Allow the sauce to reduce for 5-10 minutes while boiling a large pot of water for the pasta
Heavily salt the boiling water and add in your pasta of choice
Once the pasta is about 80% cooked (al dente), use tongs to remove the pasta and add it directly to the sauce. Do not drain the pasta.
Stir the pasta into the reduced sauce and add 2-3 ladles full of the remaining pasta water.
Continue to stir until the pasta is cooked all the way through and the sauce has reduced to a thick alfredo
Season the pasta sauce with garlic and onion powder and more salt if needed
Melt another tablespoon of butter into the pasta
Plate your pasta and garnish with chopped parsley and enjoy!