There are some exceptional vegan cheeses out there… and then there are some real duds. Keeps getting better with each year. I’m severely lactose intolerant, so I thought I lost cheese forever and now we’re seeing a small number of folks using non dairy ingredients alongside the organisms that make cheese through fermentation and other processes.

If you have access, Miyoko’s is pretty stellar.

In general, it’s best to think of a lot of the quality vegan cheeses as being “a new cheese type” so it is easier to avoid the feeling that, “this doesn’t taste or feel like cave aged cheddar.” Additionally, anytime cheese is the star… well… a vegan cheese is not likely to substitute in perfectly.

Vegan queso for dipping can be pretty incredible, but that’s because some of the highest rated regular queso is just American Cheese diluted with water/lime juice and spices. Basically homogenized oil and binders.

In general, the smaller a producer of vegan cheese the better chance it has at being an enjoyable cheese-adjacent experience.

I just stick with dark chocolate and cacao nibs, but I also didn’t like milk chocolate before I developed lactose intolerance. Trader Joe’s makes a vegan oatmilk chocolate bar that’s pretty good for s’mores.