Dana and I made this on our 'vegan retreat' and it's one of my favorites
that I've made several times since!
You can find vegan sour cream and cream cheese at Krogers or the health food stores.
(We add steamed broccoli, use fresh garlic instead of powder,
and almond milk instead of soy milk.)
1/4 cup nondairy butter
1 cup nondairy sour cream
1/2 cup nondairy cream cheese
1/4 cup soy milk
1/4 cup nutritional yeast
1 Tablespoon garlic powder
1/2 cup finely ground cashews
salt and pepper, to taste
1 pound pasta of choice, prepared according to package directions
Add the butter, sour cream, cream cheese, and soy milk to a pot. Heath over medium heat until melted and creamy, 5-7 minutes.
Stir in the nutritional yeast, garlic powder, and cashews. Cook for about 3minutes, until thickened. Season with salt and pepper to taste.
Serve immediately over the pasta.
From Hearty Vegan Meals for Monster Appetites, page 136