A rich and creamy vegan cheese sauce made from vegetables.
Add 2 cups of vegetable broth, onion powder, paprika, turmeric, lemon juice, and nutritional yeast. Turn up the heat to medium and allow to boil slowly for about 10 minutes until all the vegetables are soft enough to break apart when you stick a fork in them.
Blend with an immersion blender for about 2-3 minutes until very smooth and creamy (or transfer to a blender to blend).
Use as you would any cheese sauce. Pour over pasta or use it as a cheese dip, or make loaded vegan nachos with it.
*Nutrition facts are calculated using butternut squash and cashews.