Add dried pasta to a saucepan. Next cover the pasta in about 2 cups of water (use more or less as needed to just cover it). Throw in a good pinch of salt and then bring the water to a boil. Stir occasionally to keep the pasta from sticking.

Once the water is boiling, lower the heat and cook until al dente and most of the water has evaporated (about 6 minutes).

Add in vegan butter and plant milk, stir until melted, and then add in the vegan cheese shreds and stir those until melted.

Season to taste (I recommend Nutritional Yeast, Garlic or Onion Powder, Salt and Pepper, Hot Sauce, whatever you like) and serve immediately!