Grate the carrots and place in the cup of a high-speed blender or food processor. Add the soy milk and blend or process for 1 minute or until the milk looks slightly golden in colour and the carrot is very finely blended.

Place a nut milk bag over a medium bowl and pour the milk through. Squeeze out all the milk into the bowl and discard the carrot pulp. Rinse out the blender and return the golden milk to it. Add the remaining ingredients and blend until smooth.

Transfer the blended mixture to a medium saucepan and place over medium/low heat. Stirring constantly with a silicone spatula, heat the mixture until it thickens enough to coat the back of a spoon. This will take around 5 minutes. The mixture should still be runny but should fall in ribbons.

Serve the vegan nacho cheese while still hot. To reheat, stir in a few tablespoons of water and place over a low heat. Stir constantly until hot and smooth again.