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In a saucepan melt ¼ cup of plant-based butter on medium heat.
Stir in ¼ cup of flour and stir constantly to make a blonde roux (about 4mins).
Add in 1 tsp each of: onion powder, garlic powder and smoked paprika, ½ tsp salt and ¼ tsp cayenne.
Add ¼ cup nutritional yeast and 2 cups of cashew milk.
Optional: stir in a dash of turmeric powder for colour.
Stir occasionally on medium heat until reduced into a thick sauce.
Add more cashew milk and season with salt if necessary.
Optional: mixing in some pickle or jalapeño brine takes this to the next level.