Giving nut cheeses the names of dairy cheeses does a disservice to them – they aren’t at all like dairy cheeses, and the ones that try to be (I’m looking at you, Daiya), do a goopy, plasticy job of trying to get the melt of mozzarella and none of the flavor. Fortunately there are a lot of “artisanal” nut cheeses (from brands like Kite Hill and Treeline) coming out recently that highlight the flavors and textures of nuts – cashews, almonds, macadamias, etc. – to make nut cheeses good in their own right. They aren’t “faux” anything. Hopefully these types of cheeses will break through the label of “vegan food”.