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*A mild, white cheddar is great here if you can't get real American cheese but I use 'Veganic' brand name 'cheeses', they're all vegan, gluten, soy & nut-free, come in many flavours and styles and can be purchased from various online sites including www.amazon.co.uk and www.goodnessdirect.com.
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They are the best melting vegan cheeses I've tried and set up again well too
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Microwave all the ingredients in a bowl on high for 5 minutes, stirring every minute.
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It will be a bit watery during the first few minutes but will be perfectly smooth and runny after everything has melted together
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You can now serve immediately as a dip for tortilla chips or you can let cool and refrigerate / freeze in portions.
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Remember to line your moulds with clingfilm - I got distracted and forgot so it was hard to show the set but it will slice well once set if you line the moulds.
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To melt just reheat in the microwave, stirring every 30 seconds until hot and creamy
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Use as you would store bought Velveeta, for dips, mac n cheese etc.
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Will keep well for a week in the fridge.
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Makes around 900g / 2lbs
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Add a 300g/10oz drained tin of tomatoes with chilli and a teaspoon of ground cumin in place of a third of the milk for a really delicious dip
