Coconut oil is a popular ingredient in vegan cheese recipes for several reasons:

Creamy Texture: Coconut oil adds a rich, creamy texture that mimics traditional cheese.
Flavor: It provides a subtle sweetness and depth of flavor that enhances the overall taste of the cheese.
Health Benefits: Coconut oil contains medium-chain triglycerides (MCTs), which are believed to offer various health benefits, including improved metabolism.

To make this delicious vegan cheddar cheese, gather the following ingredients:

1/4 cup coconut oil (melted)
1 cup raw cashews (soaked for 2 hours)
1/4 cup nutritional yeast
1 tablespoon tapioca flour
1 tablespoon apple cider vinegar
1 teaspoon turmeric (for color)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste
1/2 cup water (or as needed for consistency)

Step 1: Prepare the Cashews

Start by soaking the cashews in water for about 2 hours. This softens them, making it easier to blend them into a creamy texture.

Step 2: Blend the Ingredients

In a high-speed blender, combine the soaked cashews, melted coconut oil, nutritional yeast, tapioca flour, apple cider vinegar, turmeric, garlic powder, onion powder, and salt. Add water gradually until you achieve a smooth and creamy consistency. You may need to adjust the water based on your desired thickness.

Step 3: Cook the Mixture

Pour the blended mixture into a saucepan over medium heat. Stir continuously for about 5-7 minutes until the mixture thickens. You'll notice it becoming stretchy, similar to melted cheese.

Step 4: Cool and Set

Once thickened, remove the saucepan from heat and pour the mixture into a container lined with parchment paper. Allow it to cool to room temperature, then refrigerate for at least 2 hours to set.

Step 5: Enjoy!

Once set, your vegan cheddar cheese is ready to be sliced, grated, or melted. Use it in sandwiches, pasta, or as a dip for your favorite snacks.

Adjust Seasonings: Feel free to tweak the spices according to your taste preferences. Adding smoked paprika can give it a nice smoky flavor.
Storage: Store the cheese in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage.
Experiment with Flavors: Try adding different herbs or spices to create unique flavors.

This vegan cheddar cheese recipe is a fantastic way to enjoy a dairy-free alternative without sacrificing taste or texture. With the addition of coconut oil, it becomes creamy and delicious, perfect for various dishes. Whether you're vegan, lactose intolerant, or just looking to reduce dairy in your diet, this recipe is a must-try. Enjoy your homemade vegan cheddar cheese on everything from sandwiches to pasta, and savor the cheesy goodness!