Place chopped garlic in a large dry non stick skillet set over low heat. Cover with a lid to slowly steam the garlic as it dry roasts; stir occasionally, about 10 minutes.Add olive oil and onion and cook further 2 minutes on medium high heat until onions have softened.Meanwhile, in a large bowl, whisk together tofutti and 1/4 cup almond beverage to remove all lumps; add remaining almond beverage, bouillon powder, lemon juice, cornstarch, dry mustard powder, salt and pepper.Pour into skillet with garlic and onions; simmer stirring frequently over high heat until thickenedAdd chopped parsley and toss with noodles to combine.Garnish with parsley leaves if desired.For Cashew “Parmesan”:In a blender, pulse together cashews, salt, mustard powder and garlic powder to fine crumbs.Sprinkle over pasta to serve.Source: Metro

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8 garlic cloves chopped 1 tablespoon (15 ml) olive oil 1 cup (250 ml) onion finely minced or grated 2 cups (500 ml) Silk unsweetened almond beverage 1/2 cup (125 ml) Tofutti better than cream cheese 1 tablespoon (15 ml) vegetable bouillon powder 1 tablespoon (15 ml) lemon juice 2 teaspoon (10 ml) corn starch 1 teaspoon (5 ml) dry mustard 1/2 teaspoon (1,5 ml) kosher or sea salt 1/2 teaspoon (2,5 ml) cracked black pepper 1/4 cup (60 ml) parsley chopped 1 lb (454 g) fettuccine noodles cooked al dente parsley for garnish cashew parmesan 1 cup (250 ml) raw cashews 1/2 teaspoon (2,5 ml) kosher or sea salt 1/2 teaspoon (2,5 ml) dry mustard 1/4 teaspoon (1,25 ml) garlic powder