Remove about 3 tablespoons of milk and add to the cornflour. Mix to a smooth paste.

Heat the remaining milk in a medium saucepan on a medium heat. As small bubbles start to form around the edge of the pan, drizzle the cornflour paste into the pan stirring (or whisking) continuously. After a couple of minutes, the mixture should start to thicken. Check the consistency and either add a splash more milk if you want it thinner, or if needed, make a bit more paste (1/2-1 tablespoon of cornflour) and add in to make it thicker.

Sprinkle the nutritional yeast in and mix well to combine. Continue to stir until the flakes have dissolved. Do a taste test for cheesiness!

You can then add in any of the remaining spices/seasoning. I would recommend definitely adding the mustard powder which will increase the cheesey flavour. The others are a personal preference (I always add black pepper)!

Allow to cook through for a couple of minutes, then it is ready.

For ideas, I chop and cook leeks and/or onions, drain, then stir through, transfer to an ovenproof dish and bake for 20-30 minutes in a medium-hot oven.

Enjoy!