1. Cook the pasta in a large pot of lightly salted water according to package directions. Place nondairy milk in a small saucepan over medium heat. Heat lightly and then add flour.
2. Use a whisk to stir over medium-high heat. Bring to a boil, reduce heat, and simmer for 5 minutes, or until the milk thickens and becomes cream-like. Set aside.
3. Melt the butter in a medium saucepan and add the minced onion. Saute until tender. Add the thickened milk and simmer until the mixture thickens a little bit more.
4. Drain the pasta (and rinse if you're using rice pasta). Return the pasta to the pot it was cooked in and add 1/4 cup water. Add the butter-milk mixture and 1/2 cup of the shredded cheese.
5. Stir over medium-high heat until everything is well combined. Serve topped with the rest of the shredded cheese, salt, pepper, and parsley. Enjoy!
Source of recipe: This recipe was modified from http://www.foodnetwork.com/recipes/emeril-lagasse/fettucine-alfredo-reci... [1]