What folks have said is true but genwrallt speaking vegan cheese has advanced quite a bit. It’s not around where I am, but I work at a pretty fancy pizza place and our chef goes to an annual international pizza contest held in Vegas and it kinda doubles as a trade show, it’s absurd but there ya go. Anyway, there was a vegan cheese product being demo’d that was specifically made for a crazy hot brick an stone pizza oven that starts out as a liquid and turns into a cheesy texture as it heats up and is made of non sketchy ingredients that inforget rn cause it was march that I was told about it. I guess it’s delicious and it’s working it’s way north and east and gaining solid momentum as a product. There are also a lot of really good and not too difficult recipes for cheese substitute at home. Like a strategically brined and crumbled tofu isn’t too different from cold feta for example.