Plain vegan creamy, cheesy sauce - flavour how you wish!

Tonight I am finally happy with my ooey, gooey, smooth cheesy sauce! I wanted a plain, creamy sauce to pour over a vegetable back (recipe coming soon!) but this sauce would make a great base for you to create your own delicious dairy-free variation. Add your desired flavours to make a vegan version of mac'n'cheese, pour over nachos, gnocchi, broccoli or baked veggies. 

INGREDIENTS

• 1/4 cup vegan margarine (Earth Balance is my favourite)
  
• 1/2 cup white flour
  
• 1/2 cube vegetable stock (Rapaunzel is perfect) disolved in 3/4 cup hot water
• 1/4 cup coconut cream
• 1 cup almond milk (or oat, rice or soy milk)
• 3 tbsp nutritional yeast
• 2 tbsp + 1 tsp apple cider vinegar
• Salt + pepper to taste

Optional extras: smoked paprika, cayenne, dried or fresh herbs, lemon juice, around 1 tsp Dijon mustard. 

DIRECTIONS

• In a saucepan on a low heat, melt the margarine. 
• Once melted, add the flour and whisk to make a thick paste.
• Add liquids, coconut cream, nutritional yeast and apple cider vinegar slowly, whisking the mixture as you go. 
• Add salt, pepper and any other flavours or herbs you might like add and whisk on a low temperature for a further 2-3 minutes.
• Take off the heat and serve. 
• For storage, pour into a glass jar or container and refrigerate or freeze.

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