To make the mix. Combine all "Mix" ingredients in a food processor and pulse until fine and well combined. If you don't have access to a food processor, simply mix in a bowl; stir extra until the flakes of nutritional yeast are finely powdered.
Store in an airtight container at room temperature for up to several months (as long as your nutritional yeast is fairy fresh). Keeps in the fridge or freezer even longer.
To prepare sauce. Combine 3 tbsp. of the mix with ½ c milk in a microwave-safe bowl, stirring with a fork.
Microwave in 30 second increments, stirring after each, until the sauce is your desired thickness. Takes about 90 seconds. Double batches will take approximately twice the time. Add a pinch of salt (to taste) if desired before serving -- I normally omit, especially if I'm putting it on salty chips, but it's nice when topping a potato or broccoli.
Notes
This makes 1½ c of dry mix (I know that seems strange given the amount of dry materials that go in, but the nutritional yeast flakes break down). I highly recommend measuring your yield in a measuring cup if you don't mix until the nutritional yeast is powdery. Then divide your yield by 8 for how much you should add per ½ c milk. Each "serving" here is ½ c sauce, prepared. Prepared leftovers can be stored in the fridge for a couple of days.
Nutrition Information
Serving size: ½ c prepared Calories: 160 Fat: 3 Carbohydrates: 22 Fiber: 9 Protein: 16
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/08/29/microwave-vegan-nacho-cheese-sauce/