Cheesey Sauce

(This makes enough topping for two lasagnas. Alternate ideas listed at the bottom).

1 175g block soy cheese, crumbled or chopped

1 tbsp flour (I use rice)

500ml of soymilk

Salt, a dash

Pepper, to taste

A tbsp of water

Start to heat the soymilk in a saucepan over medium-high heat, and meanwhile, mix the water and flour to make a smoothe paste and set aside. When the soymilk has boiled, take it off the heat and add the flour paste, salt, pepper, and cheese pieces. Return to the heat, stirring until the cheese is melted (two to three minutes).

Let sit and congeal a moment before using. 

It makes a brilliant topping on lasagna, and is very reminiscent of vegetarian lasagna. Otherwise, it is great on veggies, pasta, or mixed 2:3 with tomato pasta sauce to make a pasta bake.