Recipe of The Week – Cheese Sauce for Nachos

Taken from Homemade Vegan Cheese, Yoghurt and Milk, this is a quick half-term vegan treat.

Ingredients
250 ml almond milk
1-1½ tbsp cornflour
30 ml neutral tasting vegetable oil
1 small clove garlic, crushed
6 tsp yeast flakes
1 tsp tomato purée
½ tsp barley miso
½ tsp mustard
½ tsp onion powder
½–¾ tsp Himalayan salt

Makes 280ml

• Take a small quantity of the almond milk and use to stir into the cornflour to form a smooth paste.
• Put the other ingredients into a pan and bring to the boil.
• When the mixture is boiling, fold the cornflour, with a whisk, into the mixture and bring to the boil again briefly.
• Serve the cheese sauce warm, or cold, with nachos.