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Heat a medium skillet over medium heat. Once hot, add the vegan butter. Once melted, add minced garlic. Sauté until garlic is golden, about 1 minute.
Once the garlic is golden, slowly sprinkle in flour one tablespoon at a time. Whisk continuously to prevent clumping. I recommend using a silicon whisk to prevent scratching your pan.
Continue stirring the flour in the pan until lightly browned, about 1 minute. Slowly pour in the soy milk ½ cup at a time, whisking continuously to prevent clumping.
After the soy milk is added, sprinkle in salt, pepper and nutritional yeast. While whisking, bring the heat to medium-high.
Once the sauce is bubbling, reduce the heat to medium-low. Simmer until sauce reaches desired consistency, whisking occasionally to prevent a skin from forming. This usually takes about 10 minutes.
Once thickened to desired consistency, whisk in lemon juice, taste for salt and pepper & enjoy tossed with pasta of your choice. See notes if you would like a thicker sauce.