- 2 cups non-dairy milk
- 2 cups water
- 2 packages follow your heart vegan cheddar cheese.
- 1/4 cup Bragg's liquid aminos
- Blend all ingredients until creamy. Set aside.
- Boil small elbow pasta following package instructions.
- Layer casserole dish add cheese sauce and cheese.
- Cover and bake until cheese melts at 350 degrees.
Recipe courtesy of Chef Babette