'Vegan' Nacho Cheese? 🧀

Are you hungry? This vegan cheese recipe is next level! We love this recipe for Loaded Nachos 😋

135g carrots, not peeled
160g potato, not peeled
2 cloves of garlic, save skin for a veg stock
100g onion, save peel for a veg stock
200ml oat milk or any milk you like
4 tbsp nutritional yeast
1/2 tsp turmeric powder
Pinch of salt

Boil the veg in water until soft - this will take 10-15 minutes. Next strain the veg and place in a food processor or high-speed blend, add the remaining ingredients and blend until smooth. Set aside. Keep in the fridge for 3-5 days or freezer for 1 month.