Vegan Linguine and Scallops with White Wine Cream Sauce

1 Cook linguine according to package instructions. 
2 While pasta is cooking, make the rest. First, slice the hearts of palm into 1/2 inch thick slices to mimic scallops. 
3 Next, heat the oil on medium high in a large cast iron or non stick skillet. Add the hearts of palm in a single layer, sprinkle with salt and pepper. Brown on one side for about 2 minutes or so, reducing heat as needed. Once one side is nice and brown, flip, sprinkle with a little more salt and pepper and brown on the other side for another 2 minutes or so. Once the hearts of palm have been seared on both sides and are cooked through, remove from heat.
4 Now, either in the same skillet or a new one if you want, heat the vegan butter on medium until it melts. Then add the flour and whisk together until it forms a paste. Cook for a minute until it thickens, this is a vegan roux.  
5 Then, pour the non dairy milk and white wine into the skillet. Whisk to fully combine with the roux. 
6 Add the garlic powder, nutritional yeast, lemon juice and a few pinches of salt and pepper. Whisk and reduce heat to low. Simmer for about 3-5 minutes until the sauce is nice and thick. Taste and adjust seasoning ( I feel like it needs a lot of salt). Turn off the heat.
7 Once you have drained the pasta. Toss with the hot white wine cream sauce to coat. Serve with the hearts of palm scallops on top with parsley and another squeeze of lemon if you want!