Vegan Fettuccini Alfredo

1 T. Olive Oil
8 fresh mushrooms, sliced
7 garlic minced
1 cup coconut milk, almond milk or soy milk
1 pinch nutmeg
1/2 t. smoked paprika
2 T. earth balance
1 t. black pepper
1/4 c. nutritional yeast
1/2 c. vegan sour cream
juice 1/2 lemon
2 T. Gluten free flour mixed with 1/2 c. coconut milk

Saute mushrooms and garlic in olive oil.  Place Mushrooms, garlic, coconut milk, nutmeg, paprika, earth balance, black pepper and nutritional yeast in a blender and blend until smooth and creamy.

Remove pan and place in a saucepan.  Cook on med heat.  When slowly boiling add sour cream.  Stir well.  Bring to a rolling boil and add flour and milk mixture.  Stirring constantly to avoid burning.  When sauce has thickened and become the correct consistency, remove from heat and add lemon juice to taste.

Serve over fettuccini noodles.