- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1/4 cup of coconut milk
- 1/2 cup heavy cream
- 2 tsp Cooking With Greens Vegan Nacho cheese blend
- 1 1/2 to 2 cups mild shredded cheddar cheese
- OPTIONAL: 4 oz cubed velveeta cheese
On low heat, melt butter in pan and slowly mix in flour continually for 2 minutes. Combine coconut milk and Heavy cream. Pour half of the mixture slowly into the roux. cook for 2 minutes, or until thickened. Melt in cheese and remaining milk mixture, along with the Nacho cheese blend and OPTIONAL Velveeta cheese. Cook, stirring until smooth. Serve.