Mustard-Spiked Cheese Sauce

Mustard-Spiked Cheese Sauce

Ingredients:
1/4 cup rice milk, plus more as needed 2 Transfer to a small saucepan and add the remaining
1 tablespoon nonhydrogenated ingredients except the salt. Bring to a gentle simmer over

Directions:
margarine
medium heat and cook, stirring frequently, until the cheese has
11/2 cups firmly packed grated vegan
melted, about 5 minutes. Add a bit more rice milk if desired to
Cheddar cheese
2 teaspoons prepared mustard (yellow make the sauce more fluid. You can also use an immersion
or Dijon-style, as you prefer), or blender in the pot to make the sauce more velvety.
more to taste