Blanch mixed vegetables in boiling water for 1 minute.

Transfer blanched vegetables to an ice bath for 2 minutes.

Drain vegetables thoroughly.

Boil raw cashews for 15 minutes to soften them.

Combine boiled cashews, nutritional yeast, cider vinegar, tapioca starch, garlic powder, turmeric powder, salt, and water in a blender.

Blend until the mixture is completely smooth.

Pour the cashew puree into a saucepot.

Boil the puree for 3-5 minutes, stirring constantly to prevent sticking.

The mixture may initially lump up, continue stirring until it becomes smooth.

Transfer the vegan cheese sauce to a fondue pot.

Serve immediately with vegetable sticks for dipping.