3 tablespoons vegan butter (I use Earth Balance)
1 pound pasta
1/2 cup oil packed sun dried tomatoes
2 cloves garlic, minced
1 1/2 tablespoons flour
1 1/2 cups nondairy milk (I use soy)
1/2 cup vegan cream cheese (I use Tofutti)
1/2 cup vegan parmesan cheese
1. Bring to boil plenty of water with salt for pasta first, the sauce does not take that long to cook/prepare. Melt the butter in a saucepan over medium heat. Cook pasta according to package directions, and drain.
2. Chop 1/2 the sun-dried tomatoes and put in butter, adding the other 1/2 whole. Make sure and use some of the oil from the tomatoes for extra flavor! Add the garlic.
3. Once most of the liquid has evaporated, stir in the flour and slowly pour in the milk, while constantly stirring, until sauce begins to thicken and simmer.
4. Add the cream cheese and cook, stirring, until smooth, then remove from heat. Add the vegan parmesan cheese and stir to combine. Add some pasta water, if desired, and mix.