Ingredients
450ml non-diary milk of your choice (I use Oatly) 
1 small onion, roughly chopped 
¼ tsp grated nutmeg 
2 bay leaves 
80g non-dairy butter, plus extra for greasing 
60g finely grated non-dairy parmesan  
100g plain flour 
1 heaped tsp English mustard powder 
1 tbsp egg replacement 
3 tbsps water 
120ml aquafabia  
200g Non-diary cheddar, finely grated  
200ml oatly double cream 

Method
Heat oven to 180C. Put milk, onion, nutmeg and bay leaves into a pan and bring to the boil.  Turn off the heat and set side to infuse. Butter 8 ramekins. 

Sieve the milk.  Melt the butter in a saucepan and when melted, stir in the flour and cook gently for 1 minute, stirring all the time. Take off the heat and gradually whisk in the milk until smooth. Put back on the heat and cook for 5 minutes. 

Mix the egg replacement with the water.  Add the mustard powder and egg replacement to the béchamel and stir until mixed through,  Add 120g of the cheese and seasoning, return to the heat and stir until the cheese has melted. 

Whisk the aquafabia until at the stiff peaks stage and boil a full kettle.  Carefully mix the stiffened aquafabia through the cheese sauce.  To do this add one large spoonful of aquafabia in and thoroughly mix to slacken a little.  Add the rest of the aquafabia and then run around the edge of the saucepan and cut through the middle until they are fully incorporated. 

Fill the ramekins by two thirds and put into a large roasting tin that all of the ramekins will fit into.  Put the kettle water into the roasting tin - it should roughly go half way up the ramekins.  Bake for 15-20 minutes until risen and starting to go golden.  Take out of the water and leave to cool a little.  The soufflés will deflate but don’t worry at all as they will puff up again on the second bake. 

When cool enough to handle run a knife around the edge and take out.  Put into a baking dish that will fit all soufflés.  Put the soufflés into the baking dish upside down so that the bottom of the soufflé is at the top.  Pour the cream over and the top and the rest of the cheese on top of that.  Cover with clingfilm until needed. 

If you don’t want to eat all of these at once you don’t need to, they keep nicely covered in the fridge. 

When you want to eat heat the oven to 200c and bake for 25 mins until golden and beautiful.  Serve with a pear and walnut salad.