To begin, add the cauliflower to salted boiling water (at least 6 quarts). Cook for 7-10 minutes or until soft. You can drain immediately OR, if making pasta, you can reuse this same water to boil the pasta noodles--> to do this, using tongs, remove the cauliflower from the boiling water, and use the same water to boil the pasta to al dente. Drain.
In a blender, add the cooked cauliflower, 3/4 cup almond milk, nutritional yeast, sea salt, black pepper, and basil leaves. Blend on low until cauliflower is creamy (you may need to use tamper that came with your blender to push down ingredients, and blend again).
In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and cook for about 1 minute, stirring frequently. Add vegan butter and swirl around in pan until melted. Reduce heat to low, and add cauliflower sauce to pan and stir. Simmer on low for 3 minutes, stirring occasionally. Add additional 1/4 cup almond milk if sauce needs thinning. Stir.
Remove from heat, add lemon juice and stir. Serve mixed in with your favorite pasta. Add additional salt, pepper, or even a dash of cayenne pepper. Makes 3 cups sauce. Store this sauce in an airtight container in the fridge for 4-5 days. Mix with pasta before serving (store sauce separately).