Dairy Free Cheesy Sauce

1. Put the soya milk into a saucepan and heat over medium-low heat until just on the verge of boiling.
2. While heating the milk, put the oil in a heavy-bottomed saucepan and heat over a medium heat.
3. Mix the two flours together and add them to the hot oil while whisking.
4. Continue to whisk the flour and oil mixture for a couple of minutes, then slowly add the warmed milk while continuing to whisk. This step is best performed gradually and off the heat to keep lumps from forming.
5. Season with ground black pepper and cook over low heat for 30 minutes until the sauce is smooth and relatively thick.
6. Remove from the heat and stir in the nutritional yeast flakes and Dijon Mustard.
7. Strain into a clean container. Place a piece of plastic wrap on the sauce container and cool completely or use right away.
Serving Suggestion This cheesy flavoured sauce serves as a good base sauce for white fish and/or a creamy cheesy pasta
Per portions this recipe provides: 3/4 of a protein exchange from dairy alternatives.