Heat the olive oil on medium high in a large pot. Add the garlic and Brussels sprouts. Saute for about 5 minutes, reducing heat as needed.

Season with a pinch of salt and pepper. Then add 1 tablespoon of lemon juice and toss to coat. Then reduce heat to medium low, cover the pot and let the Brussels sprouts cook for about 10 more minutes or until the Brussels sprouts are tender.

Remove the Brussels sprouts and garlic from the pot and put into a bowl. Set aside.

Now, in the same pot, heat the vegan butter on medium high. Once it is melted, add the flour and whisk to combine. Let it simmer for 1-2 minutes.

Then add the vegetable broth, non-dairy milk and a few pinches of salt and pepper. Whisk to combine with the butter and flour, making sure there are no lumps.

Bring the liquid to a boil, then add the spaghetti. I like to break the spaghetti in half. Stir and press the spaghetti down into the liquid.

Cover and reduce heat to medium just so the liquid is at a small bubble. Let simmer for about 8-10 minutes or until the spaghetti is done. Stir every few minutes, as the liquid starts to reduce, just continue to press the spaghetti down into the liquid as much as possible.

Once the spaghetti is done, the liquid should be a nice thick sauce. Then add the remaining 1 tablespoon of lemon juice, and another pinch of salt and pepper. Taste and adjust seasoning.

Now add the Brussels sprouts and garlic back to the pot and toss to combine everything. Heat for another 1-2 minutes. Serve with extra lemon juice and vegan Parmesan if desired.