Gruyère Melt

A thick but pourable sauce when hot off the stove, semi-solid and spreadable (shown) after it has cooled for a bit. Either way, it’s phenomenal on top of French onion soup.
Yield	about 1½ cups
Time	15 minutes plus time to culture
Tools	medium saucepan whisk rubber spatula
Ingredients	¾ c soymilk ¼ c mild vegetable oil 3 T tapioca flour 2 T white miso 1 T nutritional yeast 1 T dry vermouth or white wine (optional) 1 t cider vinegar ¼ t salt ¼ t dry mustard ¼ t guar gum or xantham gum 1/8 t coriander
Directions	Whisk everything together in the saucepan. Cook over medium-low heat, stirring slowly but constantly, until it starts to thicken and curdle. Stir rapidly to turn it into a thick and smooth sauce. Keep warm for a pourable sauce, or let cool to a spreadable consistency.
Notes	Recipe from The Non-Dairy Evolution Cookbook – read my review. Buy it: Amazon.com \| Amazon.co.uk More: Vegan cheese recipes
Help	Abbreviations \| Conversions \| Cooking tips