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Bring a large pot of salted water to a boil. Add the fettuccine (or your preferred pasta) and cook according to the package instructions until al dente.
Drain the pasta, reserving about a cup of the pasta water, and set aside.
In a blender, combine the silken tofu, soy milk, nutritional yeast, white miso paste, and lemon juice. Blend until smooth and creamy. Set aside.
In a large skillet or saucepan, heat the olive oil and vegan butter over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Be careful not to let it burn.
Reduce the heat to low and add the blended tofu mixture to the skillet with the sautéed garlic. Stir well to combine and cook until the sauce is heated through, about 3-5 minutes. Season with flaky salt and freshly ground black pepper to taste.
Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
Garnish with additional extra black pepper, or fresh herbs if desired.