In a small sauce pan melt vegan butter on medium heat.

In a small bowl whisk together the almond milk and gluten free flour until no clumps remain.

Add gluten free flour/almond milk mixture and nutritional yeast to saucepan and whisk to combine.  Reduce heat to low.  

Whisk mixture frequently and cook for about 5 minutes until sauce has thickened (If it feels to thick/thin you can add more almond milk or flour until you get a consistency you like).

Remove from heat.  Use to top pasta or roasted veggies.  Sprinkle red pepper flakes to taste over dish.  Leftovers can be stored in airtight container in the fridge for 4 days.