In your skillet, melt butter over medium heat. Sprinkle in the flour and whisk together.

Slowly whisk in 1.5 cups of almond milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove sauce from heat and stir in cheddar cheese until fully melted, adding salt to taste. If you need to thin it out, add in some additional milk in 1/4 cup increments.

Add 1/3 cup of cheese sauce to each mold, or measure 2.5 tablespoons if you want to freeze half servings. It's best to do this when hot!!

Let cool, cover and then freeze for several hours or overnight. Remove from silicone mold and store in ziplock containers for up to 3 months.

To thaw, place in refrigerator, or microwave in a microwave safe bowl for ten seconds, stir, and then heat for another ten seconds or until cheese is melted and smooth!