Lightly brush pine cones to remove dirt and insects. Set aside.
In a medium skillet over medium heat, heat butter and milk. Stir in nutritional yeast and salt. Cook until thickened, about 5 minutes.
Pour half the sauce on a serving plate, top with pine cones, and pour remaining sauce over the cones. Optionally, dust with additional nooch. You can’t get too much. Garnish with violets or other edible flowers.