2 tablespoons vegan butter ⅔ cup nondairy milk (we used oat milk) 8 oz shredded vegan cheddar cheese ¼ teaspoon salt Optional: 1 teaspoon chili powder Optional: Pinch of cayenne
Melt butter in a small saucepan over medium heat, and then whisk in the milk until smooth.
Once the mixture is warm, stir in shredded cheddar cheese. Stir frequently until the cheese is completely melted – this may take several minutes depending on the brand of vegan cheese.
Add salt and chili powder, and the optional cayenne and whisk well.