Cook elbow pasta according to box instructions.

Drain the pasta.

In a pan over medium heat, vegan butter, non-dairy milk, shredded vegan cheeses and and vegan cream cheese. Stir until completely melted.

Add salt, garlic powder, and pepper to taste.

Return cooked pasta to pan and stir until evenly coated and simmering.

Serve and garnish with green onions and vegan shredded parmesan cheese.