Vegan Cheese Sauce

Combine nutritional yeast, garlic powder, onion salt, basil, turmeric, and mustard in a small saucepan over medium heat.

Add soy margarine to the pan and stir continuously until the margarine melts and coats the dry ingredients evenly.

Begin adding soy milk gradually, starting with ½ cup, while whisking constantly to blend the mixture into a smooth sauce.

If the sauce is too thick, continue adding soy milk in small increments until the desired consistency is reached; a pourable cheese sauce should flow freely but coat a spoon.

Taste the sauce and adjust seasoning as needed—add more garlic powder for depth, mustard for tang, or basil for herbal notes.

Transfer the sauce to a serving dish or directly over pasta, vegetables, or other prepared dishes while warm.