Melt your butter in a large saucepan over medium heat. Once melted add the flour and mix well. Now add the miso, garlic and pepper and stir for a few minutes or until it becomes fragrant and it’s starting to brown.
Poor a little bit of the plant mylk and mix it well, this will prevent clumping. Now slowly, while whisking, add the remaining mylk and mix in the nutritional yeast. Turn the heat to medium/high
At this point you taste for salt and pepper, you can also add some extra vegan cheese to make it more cheesy, or fresh herbs/spices for some extra flavour. Mix until it begins to bubble. Keep in mind that the sauce becomes thicker as it cools. In the meantime you can start cooking your noodles and preparing your vegetables.
Serve with rice noodles and vegetables of choice, I used romanesco, chioggia beets, smoked tofu and peppers.