First make your vegan cheese powder by combining nutritional yeast, onion powder, garlic powder, paprika, sea salt, and organic cane sugar in a jar and mix together. Set aside
Bring your vegetable broth or water to a boil. Add your chopped carrots and chopped and peeled potatoes to boiling broth and boil until tender for about 10 - 15 minutes. Once done boiling, remove from heat reserving 1½ cup of water or broth from the pot. Add and add your cooked potatoes and carrots along with broth to your high speed blender.
Then add your vegan cheese powder made earlier, tapioca starch or arrowroot flour, and canned green chiles powder to your blender. Turn your blender on and turn up the dial to high. Blend on high speed until ingredients are fully combined and smooth.
Once done blending, transfer your vegan nacho cheese to an empty pot (you can use the same pot you used to cook your potatoes and carrots), and place pot on low medium heat. Stir for a few minutes until your sauce starts to thicken to a stretchy texture.
Remove from heat and serve your vegan cheese sauce in a bowl and top with your choice of toppings. These are also great to serve over Oyster Mushroom Nachos.
The carrots are mainly there for added color. No need to add more than the recommended amount in order to prevent your nacho cheese from being sweet.
You can substitute squash for carrots (same amount) to get that orange color in your vegan nacho cheese.
Get creative with your toppings! You can top this with lentils, black beans, vegan chili, etc whatever you desire!
This vegan nacho cheese recipe is best when fresh but will last for 2 - 3 days in the refrigerator. It is not freezer friendly.