Gently melt the butter then leave until cool but still runny.
Sprinkle one teaspoon of xanthan gum over the butter and stir to make a smooth paste.
Add the second spoon of xanthan gum and stir again.
Measure half the almond milk into a jug and the other half into a saucepan.
Add the cold milk to the mixing bowl, a little at a time, beating vigorously with a whisk after each addition, to make a smooth paste.
Heat the saucepan of milk over medium heat.
When bubbles start to appear pour into the mixing bowl and beat until smooth
Pour everything back into the saucepan and bring to the boil for a minute.
Remove from the heat and stir in the grated cheese.
Season with salt and pepper and a pinch of nutmeg if using.
Makes 700ml sauce
saucepan and whisk
Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar
This low carb, gluten free cheese sauce is ideal for making cauliflower cheese. Alternatively add chopped fresh parsley and serve with cooked fish. Other plant-based milks can be used in place of the almond milk.