1/2 box shell pasta, cooked according to package directions
¼ cup non hydrogenated margarine
1/2 block chedder-flavored vegan cheese (I use soya kaas)
1/4 cup milk alternative (I use almond milk)
1. Cook pasta according to package directions. Drain and return to pot.
2. Add non hydrogenated margarine, shredded cheese and milk alternative. Stir and cover pan until all is melted.