Vegan Alfredo pasta with pure almond milk

4 tbsp butter
1 onion, finely chopped
2 ½ tbsp cornstarch
1 cup vegetable stock
2 cups Almond Creamery Pure Almond Milk
2 tbsp nutritional yeast
16 oz fettuccine, cooked
¼ tsp ground nutmeg
½ tsp salt
1 tsp freshly ground pepper
¼ cup chopped Italian parsley

In a large pan over medium-high heat, melt the butter and onions together until the onions are softened and aromatic, about 2 minutes. In a small bowl, whisk together the cornstarch and vegetable stock, then pour it into the pan. Whisk in the Pure Almond Milk from the Almond Creamery and nutritional yeast. Cook it just until the sauce thickens.

Remove from heat and serve over the fettuccine. Sprinkle with nutmeg, salt, and freshly ground pepper to taste. Garnish with chopped parsley.