1 tbsp. kudzu root (or arrowroot or cornstarch)
1 1/3 c. rice milk (or other non-dairy milk)
6 tbsp. Earth Balance or ghee
2 tbsp. nutritional yeast
1 1/2 tsp. sea salt
Freshly ground pepper
Cook pasta according to manufacturer's instructions. Dissolve kudzu in milk (do not heat milk). Melt ghee or Earth Balance over medium-low heat and sprinkle in nutritional yeast. Whisk together 1 - 2 minutes. Slowly mix in milk mixture and add salt. Turn heat to low, and cook until thick, whisking occasionally, about 15 minutes. Toss over drained pasta. Add pepper to taste.
(Recipe from The Urban Vegan by Dynise Balcavage, pg. 88)