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PdfLightly oil a 2-cup glass, ceramic, metal or BPA-free plastic container which will hold and shape the cheese.
In the Thermomix, melt coconut oil in the mixing bowl. Heat 2 min / 60°C / speed 2 until melted and clear. Scrape down.
Add soymilk, tapioca, nutritional yeast, miso, tahini, wine, kappa, salt, mustard, and coriander.
Blend 20 sec / speed 6, scrape down, then 10 sec / speed 4 until smooth.
Cook and thicken at 90°C / speed 3 (pressing cap off). Mixture becomes glossy, stretchy, and thick. Add 1-2 min if needed.
Pour hot cheese into the prepared 2-cup mold. Tip gently to remove bubbles.
Cool 30 min, then refrigerate 24 h or overnight until firm.
Serve hot under a raclette grill or broiler until bubbling and golden. Serve over potatoes, bread, or roasted vegetables.