the "cheese" is freeze dried tofu, cashew butter, corn starch, nutritional yeast, soy milk, and vinegar
i live in nyc so i'm expecting the nypd to break down my door and arrest me for committing a hate crime against the entire Italian diaspora any minute now
You can do pretty well by introducing lactobacillus to very thin silken tofu and then aging it like normal cheese, but that’s something that would really be better at a commercial scale and afaik, it’s not really on the market yet.
I live in Germany and they’ve absolutely nailed vegan cream cheese and have okay vegan shredded melting cheese, but I visited the us last year and the vegan cheese situation was dire. There might be gems out there that I missed, but everything was so expensive and tasted so hollow