1 box pasta shells (16 ounces)
2 tablespoons olive oil
2 cups soy chorizo, diced small
2 cups unsweetened soy milk
3 cups Daiya cheddar style shreds
2 tablespoons nutritional yeast
- Prepare pasta shells according to package directions and set aside.
- In a large non-stick skillet, heat the olive oil and then pan fry the chorizo. Allow it to caramelize well. Set aside.
- In a saucepan, bring soy milk to a simmer over medium. Whisk in Daiya cheddar and nutritional yeast and continue stirring until the "cheese" has dissolved and the sauce has thickened.
- Combine the pasta with 3/4 of the "cheese" sauce. Serve in bowls garnished with the chorizo crumbles and some extra sauce drizzled on top.