Makes approx. 1.5 litres (51 fl oz/6 cups)

Ideal for: Lasagne, cheesy bakes, mac and cheese, and more.

Ingredients:

• 1 litre unsweetened soy milk
• 375 ml vegetable stock
• ½ brown onion, halved
• 2 garlic cloves, smashed
• 1 bay leaf
• 4 whole black peppercorns
• 2 thyme sprigs
• 125 g butter
• 110 g plain flour
• 1 tbsp dijon mustard
• 40 g nutritional yeast
• 125 g vegan shredded cheese
• 50 g parmesan (optional)
• Salt & Pepper to taste

Instructions:

1. Combine soy milk, stock, onion, garlic, bay leaf, peppercorns, and thyme in a pot and bring to a boil. Remove from heat and infuse for 10-30 minutes.
2. Strain the infused milk through a fine-mesh sieve, discard solids.