In a large sauce pot, place 1 gallon of water for boiling. Salt the water to your liking. Cook pasta until al dente, about 9 minutes. Strain and set aside.
Pour cold water into a cold sauce pan then add the soy milk powder, tapioca starch, salt, nutritional yeast flakes, garlic powder, onion powder, and lactic acid into the water. Whisk until combined.
Once combined add in the melted coconut oil. Place the pan over medium heat.
Using a silicone whisk or spatula, stir the mixture constantly as you cook on medium heat. The cheese will thicken within minutes.
Pour the cheese mixture over the pasta and mix well.
Place in a cast iron pan or a serving vessel of your liking. Enjoy immediately or broil to produce a golden crust.
Top with vegan bread crumbs, crackers, or in our case crispy shallots. Serve immediately.