In a large mixing bowl, whisk together your flour of choice, nutritional yeast, and salt. This step ensures the seasonings and flour are evenly dispersed, setting the stage for a consistently flavored dough.

Add your active dry yeast. If you’re using a packet, just pour it in and stir gently. Make sure the yeast is well-integrated before moving on.

Create a small well in the center of the dry mixture. Pour in your plant-based milk and melted vegan butter or oil. This approach helps the dough hydrate more evenly.

Gently work the liquids into the dry ingredients with a wooden spoon or silicone spatula. The dough may seem sticky at first—don’t worry, it will become more manageable during the kneading process.

Dust a clean surface with flour and turn the dough out onto it. If it’s still very sticky, sprinkle additional flour over the top.

Press the dough away from you with the heel of your hand, fold it over, and repeat. This rhythm builds the bread’s structure by developing the gluten—especially helpful if you’ve chosen all-purpose or bread flour. Aim for about 8–10 minutes of kneading, or until the dough feels smooth and elastic.

Lightly oil a bowl, place the dough inside, and cover it with plastic wrap or a damp kitchen towel. Allow it to rest in a warm spot until it doubles in size—roughly 1 to 1½ hours.

The proofing stage gives the yeast time to create those air pockets for a soft, airy crumb. If your kitchen is on the cooler side, consider placing the bowl in a slightly warmed (but turned-off) oven to ensure the dough rises nicely.

Once the dough has doubled, gently punch it down to release built-up gases.

Sprinkle your vegan cheddar shreds onto the dough and fold them in, distributing them as evenly as possible. This step locks in that cheesy flavor throughout the loaf.

Shape the dough into a round or oblong loaf—whatever looks appealing. You can also use a loaf pan if you prefer neat, sandwich-ready slices.

Allow the dough to rest again for 30–45 minutes, covered. This second rise helps the bread maintain its height and develop additional flavor.

Preheat your oven to about 375°F (190°C). Carefully place your shaped dough onto a baking tray or in a loaf pan.

Bake for 25–30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Keep an eye on the cheese shreds; if they start browning too quickly, loosely tent the loaf with foil.

For those who love a little kick, toss finely chopped jalapeños into the dough right before kneading, or fold them in with the cheese shreds. The balance of spicy heat and plant-based cheddar offers an extra layer of delicious complexity.