This vegan cheeze sauce is great if you have a dairy allergy, or are just out of cheese and want to have a cheesy sauce to top your stuffed baked potato with. Simple to make with easy obtain ingredients this sauce will become a staple if you lead a dairy free lifestyle.

2 tsp. canola oil
1/8 tsp. crushed red pepper (omit if you dont want this to be spicy)
2 tsp hing
1 1/2 tablespoons unbleached flour
1 1/3 cups hot vegetable broth
1/3 cup almond milk
1/2 cup nutritional yeast (nootch)
1 teaspoon Bragg Liquid Aminos

Directions

Heat oil, crushed pepper and hing in a saucepan, over medium heat for 2 minutes. Add flour and cook while stirring until beginning to brown, about 2 minutes. Stir in the broth add when thickening add the almond milk, nootch, Bragg Aminos, and chives. Reduce heat and simmer, stirring frequently. (I ended up adding in a lot more flour to thicken it up. If you need to do that just add in more nootch to compensate)