1/2 can organic unsweetened coconut milk
1/4 cup Daiya® mozz & cheddar shreds
2 tbs. nutritional yeast *optional
1 tbs chopped sundried tomatoes
1/2 tbs. minced garlic, salt, pepper & garlic powder to taste.
1. Add coconut milk, seasonings and minced garlic to sautee pan and bring to a simmer.
2. Once simmering, add sundried tomatoes and Daiya® shreds stirring constantly while returning to simmer until cheese melts into sauce.
3. Serve immediately over stuffed mushrooms, pasta, quiñoa, rice & more.