Grate the carrots and place them in a blender then add the soy milk and blend 1 minute or until it looks finely blended.
Place a nut milk bag over a medium bowl and pour the milk through. Squeeze out the milk into the bowl and remove the carrot pulp. Clean the blender and pour the milk back in. Add the remaining ingredients and blend until smooth.
Prepare a saucepan over medium/low heat and pour the mixture in. Stir constantly and heat it for 5 minutes or until it thickens.
Serve the vegan nacho cheese while still hot.
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