Vegan Nacho Cheese

I've been wanting to hop on the homemade Crunchwrap Supreme craze, and, step one was to get my Nacho Cheese perfected. With it being Veganuary, I also wanted to challenge myself to use a few different methods outside of just the store brand shreds (which is still my personal favorite - I am who I am!)
The Daiya/Follow Your Heart Shred option is EVERYTHING. I took a bite and instantly wanted to slap someone because I just couldn't stand the deliciousness. The Cashew Cheese option also set my soul on fire; it's so creamy and flavorful I ate almost half of it raw.
Then we have the Cauliflower option; still a strong contender, but, the Cauliflower flavor is very strong. It reminds me of those Cauliflower Crackers; definitely yummy, but, nothing to slap someone's mother over.
Alright alright, let's get to it.
What You Need:
Option 1:
1 Bag Daiya or Follow Your Heart Cheddar Shreds
1 Can Rotel
Thickest part of a can of Unsweetened Coconut Milk (1/2 Can)
Salt & Pepper to Taste
Mexican Chili Powder to Taste
Onion Powder to Taste
1 TSP Paprika
1/4 TSP Smoked Paprika
Option 2 - Cashew Option:
1/2 - 2 Cup Raw Cashews soaked in water overnight
3 Cloves Garlic
1/2 - 1 Can Unsweetened Coconut Milk
1 TSP Onion Powder
1 TSP Paprika
1/4-1/2 TSP Smoked Paprika
1/4-1/2 Cup Nutritional Yeast Flakes
1 1/2 TSP Turmeric
Salt and Pepper to Taste
Option 2 - Cauliflower Option:
1/2 Head Cauliflower
2-3 Cloves Garlic
1/2 - 1 Can Unsweetened Coconut Milk
1 TSP Onion Powder
1 TSP Paprika
1/4 TSP Smoked Paprika
1 TSP Turmeric
Salt and Pepper to Taste
1/3-1/2 Cup Nutritional Yeast Flakes
Let's Do This:
Option 1:
Heat Rotel over medium heat and bring to a simmer. Add Coconut Milk. Bring back up to a simmer. Add Cheese Shreds. Stir continually until all shreds are melted. Serve right away topped with Crushed Red Pepper Flakes and Chopped Jalepeño.
Option 2:
Add all ingredients to a high powered blender. Blend until smooth. Taste and adjust. Enjoy raw or heated over the stove. Add a little bit of Coconut Milk at a time until desired consistency is reached.
Option 3:
Break Cauliflower down and put on a baking sheet. Roast in the over at 350 degrees Fahrenheit for 20-30 minutes or until softened. Add directly to blender with all other ingredients and blend until smooth. Add a little bit of Coconut Milk at a time until desired consistency is reached.

