The Best Vegan Cheese Brands (Plus a Simple Homemade Recipe Anyone Can Make)

My second best favorite Fake cheese brand is....
Follow Your Heart
Hands down the best Vegan Cheese I've been able to come by. I have not tried their entire brand as where ever possible, if I can have the real thing, i'ma eat that real thing. Yall know what im talking about... hugs mayo bottle... You didn't see that hides mayo from audience.
Anyways, these are the following cheese's I have worked with in the Follow your heart series.

Cheddar Style - Mozzarella Style - Blue Cheese - Feta Cheese

When I have them at the ready, I often use Cheddar Style, and Mozzarella style for pizza, or chicken/turkey Burgers. They are a bit temperamental and do prefer having a bit of liquid for melting like cheese. This can be better achieved with burgers by covering them up for awhile letting the steam settle on the cheese, or in pizza form adding a little bit of moisture and/or considering a runnier tomatoey sauce for it to absorb.

When ever I can find the blue cheese[became hard to find] or the feta cheese, I tend to use them in salads, pastas, or grain based recipes.

PLEASE DO NOTE!!! Their Parmesans DO CONTAIN CARAGEENAN!(may also be in other items)

So Far I have Found Follow Your Heart Locally
Kroger's(In Vegan/none dairy Section) Walmart (occasionally)

Over the years I have experienced a lot of vegan cheese brands. I even found a recipe suggestion recently on the alpha-gal kitchen group that completely blew all the others for me personally out of the park. To start off with, I will rate some of the Vegan cheeses that should be relatively easy to come by.

My Third Favorite Fake Cheese Brand is...
Violife

Violife gets a secondary position as this cheese brand looks to be one of the most easy to obtain brand. Its a relatively safe brand, However for me it does tend to bite me from time to time. What that ingredient is im not positive. I imagine its unrelated to Alpha-Gal as Violife tends to be well enjoyed by many in the Alpha-Gal community.
I have enjoyed pretty much everything I have ever gotten from them. It also has a better melting position over Fallow Your Heart.

Locations Found Locally
Kroger - Food Lion - Walmart

My Favorite Cheese also became the Reason I learned how to make my own!

If you are not new in the Vegan cheese department, then you probably wonder why It took me this long to mention Miyokos. You would be correct that this cheese is probably by far the best cheese in the business. Easiest cheese for pizza, pasta, soups, whatever it is Miyokos got you!

Except... It also gets me. Something in this cheese stops agreeing with me quickly. We often talk about histamine buckets in the Alpha-Gal realm, Well this cheese hits some kind of bucket and its potty break O-clock quickly once that threshold hits. Originally I thought it might just be a cashew intolerance, but the recipe shared awhile back on one of the Alpha-Gal Facebooks changed my prospective on that question. What ever is in Miyoko's is not in my recipe.

Whats the Recipe you ask? Well I'll share it down below!

This cashew cheese is creamy, savory, and incredibly versatile — and it’s made with just a handful of everyday ingredients. No starches, no agar, no fancy thickeners. Just whole foods doing what they do best.

Base Ingredients

• 1 cup raw cashews (soaked 2 hours or boiled 10 minutes)
• ½ small onion, diced
• 2–3 garlic cloves, minced
• ½–1 cup water (start small, add as needed)
• 1–1½ tsp salt (to taste)
Any Seasonings you wish to put into this cheese! [Highly suggest Nutritional Yeast!]
*Links too Cashews and Yeast I use from amazon in ingredients listing.

Instructions

1. Prep the cashews: Soak the cashews in hot water for 2 hours, or boil them for 10 minutes until soft. Drain well.

2. Cook the aromatics: Sauté the diced onion in a little oil or water until soft and golden. Add the garlic and cook for another minute until fragrant.

3. Blend everything: Add cashews, cooked onions and garlic, seasonings and ½ cup water to a blender or food processor. Blend until smooth, adding more water a little at a time until you reach your desired consistency.

4. Taste and adjust: Add more salt, pepper, or optional seasonings to suit your taste.

5. Chill (optional): For a firmer, spread‑style cheese, refrigerate for 1–2 hours.

Final Thoughts

One of the most helpful things I tell people about vegan cheese is this: don’t think of it as “cheese.” Not because it isn’t dairy‑based, but because it will never truly compete with traditional cheese when the comparison is purely about taste or texture. And that’s okay.

What vegan cheese does offer is something different — a flavor profile that brings back elements of dishes many of us can no longer enjoy with Alpha‑Gal. It can recreate the function of cheese even if it isn’t trying to be the real thing. It gives you a creamy sauce for your pasta, a melty layer for your pizza, and that satisfying “something” on an Alpha‑Gal‑friendly burger that makes the whole bite feel complete again.

Vegan cheese isn’t a replacement so much as a bridge — a way to bring familiar comfort back into foods you’ve had to let go of.