1/2 cup rice milk
1/4 cup nutritional yeast
1 heaping teaspoon corn starch
2 tablespoons vegan margarine (I use Earth Balance)
salt, to taste
pepper, to taste
1. In a measuring cup or small bowl, stir together the rice milk, nutritional yeast, and corn starch. Pour into a small sauce pan and whisk over medium heat until it just begins to bubble.
2. Remove from heat and continue whisking for another 30 seconds or so. If the sauce isn't thick enough for your liking, you can add more a bit more corn starch. (To thicken more, I mix milk and cornstarch in a mug, return the pan to heat, add the milk-cornstarch mixture, whisk until it starts to bubble again, and remove from heat.)
3. Whisk in the margarine. After it melts, add salt and pepper to taste. (I think it needs quite a bit of salt.) Pour over pasta of your choice.
Source of recipe: Inspired by vegan mac and 'cheese' recipes, tweaked to my liking (no tofu!)