Drain and rinse the soaked cashews. Place the cashews, orange bell pepper, milk, and nutritional yeast in a high powered blender. Puree until thick and creamy, about 3-4 minutes.

In a large saucepan over medium high heat, add oil and the minced onion and cook for about 5 minutes to soften.  Add  ground italian sausage and cook until sausage is browned.

Add in the cheese sauce and stir until combined and heated through. Season to taste with salt/pepper if needed. Serve with celery sticks!