All Purpose Vegan Cheese Sauce

This cheese sauce is an absolutely life saver in my home. My kids love it, and will eat pretty much anything, if there's a bit of cheese sauce on it. I am very specific about the brands used for the cheese and rice milk, but that's because I've tried every variation out there and the ones used here really are the best in both flavor and consistency. This is such a versatile recipe, and I have added numerous add-in's and examples of it's many uses. There is also an alternate method to make this recipe corn-free as well, but it is much trickier, so make sure to read all of my notes.

Cheese Sauce Recipe:
1 cup Daiya CHEDDAR style cheese
1 cup Natura rice milk - original flavor. (Do not use almond, soy or hemp ruins the cheese sauce)
2 tbsp vegan margarine
2 minced garlic cloves
1-2 tbsp nutritional yeast (your preference on taste)
salt and pepper, to taste

In a separate cup or bowl, combine:
2 tbsp rice milk
mixed with 1 heaping tbsp corn starch to make a slurry and set aside.

In a saucepan, combine cheese, rice milk, margarine, garlic, nutritional yeast and salt & pepper. Heat over medium heat until the cheese is melted. Then pour in the corn starch slurry. The sauce will thicken very quickly after adding the slurry, so stir constantly for 20-45 seconds (until desired thickness). Do not leave unattended as it will burn.