So don’t eat the shitty fake vegan cheese. I agree, they’re pretty meh. From a former cheese enthusiast, some of the cultured nut “cheeses” are ok, but they don’t really melt or stretch the same. (Not that the mass market potato-starch based ones do much better, anyways.)

The closesest thing I’ve found so far is homemade almond ricotta, mainly because the taste is quite close to cow ricotta, and ricotta generally isn’t used as a melting cheese.