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Peel the onion and stick the clove into it (so you don't lose it later!). Place in a saucepan with the dairy-free milk and bay leaf.
Heat the milk to a gentle simmer, then remove from the heat and set aside for 15 minutes to infuse.
Melt the vegan butter in a saucepan over a medium heat. Add the flour and stir. Cook gently for 2 minutes.
Add the milk little by little, stirring each time you add more, to get rid of any lumps.
When all the milk has been added, cook over a gentle heat for 5 minutes until thick and glossy.
Remove from the heat and stir through the cheese and cream, and season with salt and black pepper.
Grate in a little nutmeg (optional), taste and adjust seasoning as required.