In a large pot, bring water to a boil. (Between 6-8 cups water.)
Add broccoli, garlic cloves, and a pinch of salt.
Boil until broccoli is tender, which should be about 15 minutes. Strain the broccoli and set aside to cool for a few minutes.
In a blender or food processor, add cooked broccoli and garlic, coconut milk, white wine vinegar, nutritional yeast, olive oil, salt, and pepper. Blend until completely smooth.
Serve over the pasta of your choice! We spiralized our leftover broccoli stems and a yellow squash. But this sauce is delicious over any kind of noodles. It’s also a great sauce for chilled pasta salads!