Miyoko Schinner is sharing her recipe for vegan roadhouse cheddar, a cult favorite that goes back to its beer-infused roots. The recipe includes cashews, beer, miso, nutritional yeast, salt, and coconut oil for structure. Annatto extract is used for color, and fermentation with a thermophilic culture is a crucial step in creating the tangy flavor of the cheese. Psyllium husk is added to help bind and give elasticity to the cheese, resulting in a sliceable texture reminiscent of the original product.

Schinner emphasizes the importance of sanitation in the process and offers variations for different flavor profiles and textures based on ingredient choices. With precise fermentation and careful blending techniques, home cooks can recreate the beloved vegan cheddar cheese at home. The recipe allows for customization, offering both spreadable and sliceable versions of the cheese for a variety of uses.