To the same pot, or to a rimmed skillet, melt vegan butter over medium heat. Add minced garlic and cook for 2 minutes, stirring often, until lightly golden.
3 tablespoon vegan butter/margarine, 3 cloves of garlic, minced
Turn the heat to medium-low and add the flour, whisking until a paste has formed. Slowly start pouring the milk, whisking constantly to prevent clumps, until creamy.
4 tablespoon flour of choice, 2 ½ cups non-dairy milk, unsweetened
Add dijon mustard, garlic powder, nutmeg (optional), salt, black pepper, and lemon juice. Stir.
1 teaspoon dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon ground nutmeg, ½ teaspoon salt, or more to taste, Freshly cracked black pepper, Juice of ½ lemon, or more to taste
Add nutritional yeast, and shredded vegan cheese and mix. Cook for 2-3 minutes or until the cheese has fully melted. Add a splash of milk or water if the cheese sauce is getting too thick. Once ready, remove from the heat.
3-4 tablespoon nutritional yeast, 2 cups shredded vegan cheddar cheddar*
Add the cooked pasta and peas, and using a spatula, carefully toss until everything is well coated. Taste and adjust the flavor if needed, adding more salt for saltiness, lemon juice for tanginess, or black pepper to taste. Serve!