This sauce works great over green vegetables, or as a thick cheesy layer in lasagne. It does turn quite rubbery when it cools, so keep it warm till serving.
1 tbsp oil
2 tbsp flour
1 c unsweetened soy or almond milk
pinch of nutmeg
salt and pepper
1 package of Daiya mozzarella shreds
Heat the oil on medium, whisk in the flour till smooth. Very slowly add in the milk, continuously whisking. Add the nutmeg, salt and pepper. Stir in the cheese, bring the heat down to med-low and let it melt down, stirring occasionally.