Whisk together 1 cup unsweetened almond milk, 2 tbsp unbleached all – purpose flour, and 1/4 cup nutritional yeast together in medium sized saucepan.
Whisk in 2 tsp. garlic powder and 1 tsp. onion powder.
Turn to medium heat, stirring continually.
Mix in 1/4 tsp. turmeric, 1/2 tsp. ground Himalayan pink salt, and 1/2 tsp. freshly ground black pepper.
Continue mixing until thickened, about 5 minutes.
We had ours over steamed broccoli, but it can be used with pasta, on chips or french fries, with other veggies, any way you would use a cheese sauce!
Baked potato had Earth Balance buttery spread, Toffuti Sour Cream, and Phony Baloney coconut bacon!