In a sauce pan, add butter and turn on to medium heat.
Add heavy cream and almond milk. Let heat up until butter has melted.
Stir in mustard, garlic powder, and sodium citrate. Mix well.
Let come to a gentle simmer and take off heat.
Add cheese in a few handfuls at a time and wisk wisk wisk. The cheese and the milk will start to get very creamy and velvety.
Add pepper to taste.