1 heaped Tbsp Cornflour
Half a pint of plant based milk of your choice (I use almond milk)
2 dessertspoons of Spread Sensation (our cashew based mature cheddar alternative)
1 tsp of yellow mustard and 1 tsp wholegrain mustard
Put cornflour in a cup and add a little milk from the half pint to make a paste.
Heat up milk and then add cornflour paste. Bring to the boil and then simmer for a couple of minutes unti lthe sauce thickens.
Add Spread sensation and mustard. Stir well and use immediately as a cheezy sauce for macaroni cheeze or Mushroom and Courgette Tart ( Recipe on the website).
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