In a medium-sized pot on medium heat, sauté the onions and garlic in a little vegetable stock until the onions are translucent. Add more veggie stock as it dries up.
In a bowl, whisk together the almond milk and corn starch until the corn starch is fully dissolved.
Add the almond milk/corn starch mixture into the pot.
Whisk in the soy sauce, vegetable bouillon (how much you add will depend on personal preference and the kind you use), and pepper.
Bring to a simmer to thicken. Remove from heat.