2 Cups Uncooked Pasta (if using long noodles, use enough for 2 servings)
1/2 Cup No-Chicken Broth (Better Than Bouillon brand is preferred)
1/2 Cup Tofutti Sour Cream (other brands will work, but Tofutti is preferred)
1-2 Cloves of Garlic (minced)
1 Tbsp. Vegan Butter (Earth Balance is preferred, I use the Soy Free kind)
1 Tbsp. Olive Oil
A tiny TINY pinch less than 1/4 tsp. White Pepper
Dash of Black Pepper
3/4 C Daiya Mozzarella Shreds
Bring water to a boil, add your pasta and cook for 10-11 minutes. Drain and set aside.
In the same pot, add your butter, oil, garlic, broth, sour cream, white and black peppers. Whisk together thoroughly and let simmer for 5 minutes, stirring continuously.
Add your mozzarella and whisk until completely melted. Daiya melts best at high heat.
Once your cheese is completely melted, add your noodles back into the pot and mix together until thoroughly heated.