Blend all the sauce ingredients in blender.

Prepare the elbow noodles according to package directions, drain, and leave in the pan. Pour the creamy sauce on top and cook over low heat while stirring for five to seven minutes.

Top with sweet paprika, vegan parmesan cheese and onion salt.

Heat up a pot on medium heat, add butter.

Once butter melts, add flour. Stir the flour into the butter. Cook for a minute. This forms a roux, which will help thicken the sauce.

Very, very slowly add the milk a little bit at a time.

Add garlic powder, onion powder, black pepper, and salt to taste.

Turn off the gas and add the cheese a little bit at a time.

Now add truffle oil and finally, the cooked elbow pasta, cooked according to package instructions.