Put some oil in a saucepan and add minced garlic. Turn on the heat to the lowest setting and let the garlic warm in the oil while you are preparing the other ingredients.
Peel and cut squash and carrots into bite-sized pieces and toss them in with the oil and garlic.
Add your choice of cashews, white beans, or potatoes.
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.
Notes
*Nutrition facts are calculated using butternut squash and cashews.
Omit the oil for an oil-free cheese.
Add 1 tsp of miso paste just before blending for a more cheddar cheese flavor. (Omit the salt if you do this since miso is salty.)