PREP TIME: 10 minutes 

Ingredients

• 1 cup unsweetened almond milk 
• 1/3 cup nutritional yeast 
• 1/2 teaspoon dried mustard or Dijon mustard 
• 1/4 teaspoon Celtic or pink Himalayan salt 
• 1/8 teaspoon paprika 
• 2 tablespoons arrowroot 
• pinch or more cayenne (optional) 
• 2 tablespoons pasture-raised butter or ghee 

Instructions

In a blender, combine the almond milk, nutritional yeast, mustard, salt, paprika, arrowroot, and cayenne (if using) and blend until smooth and creamy.

Pour into a saucepan over medium-low heat and add the butter. Stir with a wooden spoon or whisk until it begins to thicken, 2 to 3 minutes. Test with a spoon.

When sauce clings to the back of the spoon, it's ready. Pour the sauce over the pasta and stir to combine. Serve immediately.