You will need: 2 Tbsp Vegan Butter, 3 Cloves Garlic, Minced, 3/4 Cup Vegan Greek Yoghurt, 1/2 Cup Grated Vegan Parmesan, 1/4 Cup Unsweetened Plant Milk, 1/4 Cup Water & A Pinch of Salt and Pepper
Method: Heat a skillet over medium heat. Once hot, add the butter then slightly reduce heat. Sauté the garlic until fragrant, around 30-60 seconds. Remove from the heat and set aside. In a blender, add the vegan butter and garlic, yogurt, plantmilk, vegan parmesan, salt, and pepper. Blend until smooth, adding the water as needed to thin. Mix into cooked pasta and enjoy!
Storage: This recipe can be stored in the fridge in an airtight container for up to 3 week