Grape Tomato and Daiya Sauce

1 cup grape tomatoes

1 small shallot

1 clove of garlic

1/8 teaspoon liquid aminos

½ cup almond milk

2 ounces Diaya Jack Wedge Style Cheese

8 fresh basil leaves

1.     Dice shallots and garlic.

2.     Cut the grape tomatoes into quarters.

3.     Add the shallots and garlic to a dry preheated pan on medium heat. Stir occasionally until the shallots are translucent.

4.     Add the tomatoes to the pan and continue to stir occasionally.

5.     Add the liquid aminos when the tomatoes have softened.

6.     Add the almond milk to the pan and stir continuously for 3-5 minutes until the milk has thickened slightly.

7.     Add the Daiya cheese and stir until it has melted.

8.     Roll the fresh basil leaves together, cut into ribbons, and top the sauce.