Peel and cube potato. Boil until fork tender. Drain.
While the potato is cooking, thinly slice the squash and onion, and chop the garlic.
Saute the squash and onion in vegetable stock on medium heat until very soft and tender (add in ¼ cup of veggie stock at a time - add more as needed. I typically use 1 cup total.) Add the garlic and saute for an additional 3 minutes.
Add the cooked potato, squash, and onion to a blender, as well as ½ cup of vegetable stock, nutritional yeast, paprika, mustard powder, pepper and salt. Blend until super smooth. You may need to add more vegetable stock to get the consistency you want.
This recipe makes 2 cups of vegan cheese sauce.
Vegan Cheese Sauce made with Squash and Potatoes https://www.karissasvegankitchen.com/healthy-vegan-cheese-sauce/