• 1 cup colby jack shreds violife
  • 1 pack cheddar slices violife, cut up
  • 5 slices smoked provolone violife, cut up
  • ¼ cup cream cheese violife
  • 1 cup soy milk
  • ½ cup butter
  • ½ tsp white pepper
  • 1 tsp salt
  • 1 tsp cajun seasoning
  • ¼ tsp garlic powder
  • 2 cups vegan cream (your favorite vegan mayo is perfect)
  • cups dry pasta cooked according to package directions


  • To make the sauce, melt all the cheeses, milk, butter and seasonings just enough to combine. It should be lumpy. Then chill the sauce down.
  • While the sauce is chilling, cook the pasta.
  • Once sauce is just under room temperature to the touch and slightly cold, add in the cream and mix until well combined. This should be a super super thick sauce.
  • Then mix your pasta in and transfer to a baking sheet, top with more cheese and cover in plastic and foil. Bake for 30 minutes at 350°.
  • Remove covering and allow to crispen on broil for just a few minutes (under 5).