Bring the vegetable broth to a boil in a saucepan and add the cauliflower, garlic, smoky paprika, mustard, and turmeric. Cover and simmer until the cauliflower is fork tender, about 15-20 minutes. Do not drain.
Once the cauliflower mixture has cooled slightly, transfer the ingredients to the blender. Add the non-dairy milk, nutritional yeast, cornstarch, lemon juice. Salt and pepper to taste.
Blend until the sauce becomes very smooth.
Return the “cheese” sauce back into the saucepan and heat on medium until it has thickened to the right consistency. If it’s too thin, continue to cook until thicker, or, add another tablespoon of cornstarch to a small amount of water in a closed container. Shake to combine and add to “cheese” sauce. Stir and heat until thickened.
Serve hot over baked potatoes, steamed or roasted vegetables, pasta or as a base for “Cheese” Nachos.