If you're using canned white beans, start by draining and rinsing them well under cool water. This eliminates any excess sodium or preservatives and ensures a cleaner taste for your Vegan Cheese Sauce. Simply pour the beans into a colander and gently rinse them for about 30 seconds before transferring to your blending device for the next step.

In a high-speed blender or using a hand mixer, combine the rinsed white beans with your chosen milk, nutritional yeast or vegan cheese, salt, garlic powder, and optional vinegar and oil. Blend on high for about 1-2 minutes until the mixture becomes silky smooth and creamy.

Pour the blended mixture into a medium saucepan over low heat. Stir occasionally to prevent sticking, and add in the vegan shredded cheese if you opted for that choice. Allow the Vegan Cheese Sauce to heat for about 5–7 minutes until it's warmed through.

If you find the sauce is too thick, gradually whisk in more plant-based milk, a tablespoon at a time, until you achieve your preferred consistency.

For a quick alternative, blend the ingredients as previously directed, then pour the mixture into the Instant Pot. Set it on manual for 5 minutes for a creamy texture.