Peel, trim ends, and roughly chop 1 medium carrot, and simmer in water or steam until fork tender, about 5 minutes, to yield about 1/2 cup cooked carrot.

Add cooked carrot, soy milk, coconut milk, lemon juice, nutritional yeast, salt, and spices to a high speed blender and purée everything together until smooth.

Whisk olive oil and flour together constantly in a saucepan over medium-low heat until it reaches a dark golden hue, about 3 minutes. Remove from heat immediately. Still whisking, pour the blended mixture into the saucepan and return to medium heat. Continue whisking constantly until mixture thickens, about 5 minutes. Switch to a rubber spatula to continue stirring sauce until it becomes the consistency of nacho cheese sauce, about 2 more minutes. Remove from heat and stir in chopped pickled jalapeños and pico de gallo.

Note: a skin may form on the sauce as it cools, this is normal, and can be whisked smooth. But I found adding the pickled jalapeños and salsa to the queso helps to avoid a skin from forming.

Serve right away with chips or cover in an airtight container and refrigerate for up to 3 days. Enjoy!