Creamy Cheese Sauce

4 tbsps oil
1 large leek, washed and sliced
1/2 tsp cumin
1 1/2 oz (45g) brown rice flour or plain flour
14 fl oz (400 ml) soya milk
14 fl oz (400 ml) water
1/2 tsp mustard
1 heaped tsp yeast spread
1/2 block of vegan cheese, grated
1 1/2 oz (40g) engevita yeast flakes
salt and pepper
1 large cauliflower

1. Fry the leeks gently in the oil until just cooked (10-20 minutes).
2. Add the flour and ground cumin. Cook for about 1 minute stirring continuously.
3. Take off the heat and add the soya milk and water. Add a bit at a time, stirring in completely each time. Put back on a medium heat and gently bring to the boil. If there are any lumps whisk the sauce to get rid of them.
4. Add the mustard, yeast extract, vegan cheese and yeast flakes and bring slowly to the boil. Simmer very gently for a few minutes until the vegan cheese has melted. Season to taste with salt and pepper. Makes 4 servings.