Vegan Roasted Garlic Alfredo Sauce!

1. Preheat oven to 400 F. Peel and discard the papery layers of your garlic. Slice the top of the bulb, exposing the individual cloves of garlic. Drizzle with olive oil, and then wrap in tinfoil. Bake for 40 minutes until garlic is soft and golden and is easily removed (although wait to remove the garlic until it has slightly cooled so you don't burn yourself!)
2. While garlic is roasting, prepare the rest of the sauce. In a medium pan, heat up 3 tbsp olive oil on medium heat. Add onions, and season with salt. Sauté for 5-7 minutes until soft and translucent. Whisk in the flour, and then add in the coconut milk and veggie broth. Mix together, and cook for about 5 minutes until sauce has thickened, stirring occasionally. 
3. Bring a medium/large pot of water to a boil. Add pasta, and cook according to package. Reserve a little bit of pasta water if you want to thin out the sauce or add moisture at the end.
4. While the pasta is cooking, add sauce to a blender along with the roasted garlic cloves (squeeze to remove, but be careful that it's not too hot! Also, don't let it fly out like me lol). Add the lemon juice, salt, and pepper, and blend until smooth. Taste, and season with more salt and pepper, if desired.
5. Return pasta to the pan along with the sauce, and mix together until evenly coated. Add a little pasta water, if you want the sauce to be thinner, but I like it pretty thick! Finish off with some black pepper and fresh parsley.