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In a saucepan, whisk flour into milk until completely dissolved.
Whisk in salt and oil (and 2 tsp garlic if desired). Slowly bring to a boil over low-medium heat, stirring occasionally at first and then constantly once it starts to thicken.
Once thick, turn off heat and stir in nutritional yeast.
Add in ¾ of your truffle, grated.
Taste, and season with salt and pepper as desired.
Cook pasta al dente according to package directions and strain.
Mix the Vegan Cream Truffle Sauce in with your pasta noodles.
Top with thinly sliced truffle, and vegan parmesean (if desired).