Place your butter in a saucepan and place it over medium heat. Once melted, add the flour and mix until combined and bubbling.
Remove from the heat and gently whisk in the soy milk. Place back over medium heat and simmer for 12-15 minutes, until it thickens.
Remove from the heat and whisk in the parmesan cheese, nutritional yeast, and spices. Let sit for 3 minutes, before using it.
Video
Notes
TO STORE: Leftover cheese sauce should be stored in the refrigerator, in a sealed container, for up to 2 weeks. TO FREEZE: Place the sauce in a shallow container and store it in the freezer for up to 6 months. REHEATING: Either microwave the sauce in 30-second spurts or in a small saucepan until warm.