Dice the leek and shallot
Melt half the butter in a pan, then add leek, shallot and salt. Cook 3 minutes
Add the rest of the butter. Once melted, sift in flour and whisk into a roux. Cook 3 minutes
Stir in liquid aminos, mustard, vegan sour cream and lemon. Cook 2 minutes
Add vegan milk and nutritional yeast. Turn heat to low and let it simmer until thick and melty
Optional: Blend for an ultra-creamy finish
