In a food processor, mix silken tofu, nutritional yeast, half of the green chiles, turmeric, tapioca flour, chili powder, paprika, cumin, cayenne pepper, and salt.
Pour in a pan and cook on medium heat until it thickens. Add in salsa and the rest of the green chiles, and cook a couple of minutes longer, until heated through.
Video
Notes
This vegan nacho cheese sauce will last for 5 days in an airtight container in the fridge.