The night before last, I made a non-dairy vegan cheese from a recipe I found in the "Native Foods Restaurant Cook Book".
It didn't look to appetizing at first while I was making it, but I followed the instructions which were so super easy, put it in the fridge overnight and it set-up by morning. It is great!
My husband had it on a veggie burger for lunch yesterday, and last night we used it on pizza the way its used at the Native Foods restaurant. So creamy, smooth and tasty.
The only down size of this recipe I thought is that it was a bit on the expensive side for the ingredients used, but when you compare the cost of the non-dairy cheeses sold it pays for itself in freshness and the amount it makes...quite a bit! $6 for agar (thickner) and $6 for two cups of raw, unsalted cashews.
If anyone is interested let me know and I'll post the recipe here. I made this in about 20 minutes tops, including prep and cooking time too.