• In a small saucepan, add 1 ⅔ cup of the coconut milk, setting aside the other 1/3 cup of milk in a small bowl.
• Heat the coconut milk over medium-low heat and whisk in the nutritional yeast flakes.
• While the coconut milk is heating up in the saucepan, take the bowl of coconut milk and whisk in the cornstarch and seasonings to create a slurry.
• When the coconut milk in the saucepan begins to simmer, whisk in the cornstarch-milk slurry and whisk. It will begin to thicken as it cooks more.
• Stir regularly to keep from scorching the bottom. If needed, you can reduce the heat a little bit to continue to simmer without scorching the bottom.
• As the mixture thickens, add the Violife cheese to the pan and stir regularly until it melts completely (it will take a few minutes to melt completely into the sauce). It will begin to get pretty thick at this point.
• Drain any excess liquid from the chopped green chiles and stir the chopped green chiles and any hot sauce, if using, into the queso in the pan. Cook a few more minutes until it's quite thick.
• Allow the queso to cool for about 20 to 30 minutes before serving. This will thicken even more as it cools.
• As the queso cools, it will start to form a thickened layer on top. Stir the cooling queso regularly to mix that layer back into the queso.
• Serve warm or at room temperature with your favorite tortilla chips. Store in an airtight container in the fridge for up to 4 days.

For nacho cheese sauce

• This also works great as a nacho cheese sauce as well! If you want your nacho cheese sauce to be a bit less thick, you can stir in a bit of coconut milk or oat milk at the end of cooking to make it easier to pour over chips for nachos.
• If you'd like a smooth nacho cheese sauce, you can leave out the green chiles for a smooth nacho sauce (but we love the taste of the green chiles in ours!).