Vegan Soyrizo and Corn Pasta

16 oz rotini

1 package Birdseye white and yellow corn

1/2 package soyrizo

1/2 cup Daiya cheddar shreds

1/2 cup unsweetened almond milk

2 tbsp nutritional yeast

2 tsp soy sauce

1/2 tsp chili powder

1/4 tsp vegetable bouillon powder

1/4 tsp garlic salt

1/4 tsp onion powder

1/4 tsp coursely ground peoper

Cook corn and soyrizo according to package directions and set aside

Bring 3 quarts water to a boil, add rotini, cook for 15 min stirring occasionally, drain, and return to pan

Mix in cheddar until melted

In a pyrex measuring cup mix almond milk and spices until dissolved

Distribute into rotini and mix until incorporated

Stir in soyrizo and corn