For roasting the aubergine line a baking sheet with aluminum foil
Brush the aubergine with olive oil and place onto the baking sheet
Adjust an oven rack to the middle position and turn broiler on (high heat)
Broil eggplants 2 minutes on all sides then turn broiler off
Heat the oven to 375F, and then roast eggplants until very soft for 25- 30 minutes
Peel the aubergine and add with the rest of the ingredients to a high-speed blender. Blend on high for 2 to 3 minutes or until completely smooth, stopping to scrape down the sides as needed.
Heat the mixture into a medium saucepan and spread over paste
Add more milk if too thick and more nutritional yeast or cornstarch when too runny
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/easy-vegan-lowfat-cheeze-sauce-super-creamy-without-cashews/