Place eggplant in a blender with almond milk (starting with the lesser amount), nutritional yeast (starting with the lesser amount), minced garlic, cumin, chili powder and cornstarch and blend on high until smooth and creamy. Taste and adjust seasonings as needed. I added a pinch more sea salt and a little more nutritional yeast. To thin, add more almond milk.
Transfer to a small saucepan and warm over medium to medium-high heat until slightly thickened and bubbly – about 5 minutes. The longer you go the thicker it will become.
NOTE: If it isn’t looking as thick as you want, thicken with a slurry of cornstarch by adding an additional 1 tsp cornstarch to a small bowl with a little almond milk and 2-3 Tbsp of the cheese mixture (amounts as original recipe is written // adjust if altering batch size). Whisk to combine and then stir back into the pot. This should thicken it right up.