I’m in a similar boat with dairy. I actually found a cookbook for DIY aged vegan ”cheese”. (My husband and I call it ‘cheegan’ because it sounds better than ‘nut cheese’.
) I can honestly say that of the recipes I’ve tried, most of them have turned out well and very tasty. Is it cheese? No. Am I sad when I have bagels and smoked fish any more? No! They’re delicious.
Artisan Vegan Cheese, by Miyoko Schinner
I’ve mostly done the soft ones, haven’t tried the sauces/melty ones yet, and did not have success with the aged one I attempted, but also don’t think I cooked that one correctly.
Can vouch that making the “spreadable cheddar” recipe with pistachios instead of cashews is a knockout, if an odd shade of green cheese.