Cover and cook on high for 3-4 hours or low for 4-5 hours, or until the vegetables are very tender.
Proceed with steps 3-6 above.
Serve this cheese sauce as a dip for chips, as a veggie-filled topping for nachos, poured over veggies, or mixed with cooked noodles for an awesome mac & cheese alternative.*Peeled red or yellow potatoes will also work.**This sauce has significantly less salt than the processed version. If you taste it and find it bland, add more salt, ¼ teaspoon at time, until you reach a flavor you enjoy.***Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. It adds an essential "cheesy" flavor to the recipe, so I don’t recommend skipping it.****A good quality jarred salsa works well.