If you love nacho cheese for your tortilla chips then Wells recommends this option. “I love the Cashew Queso from Siete because the cashews make it incredibly creamy while nutritional yeast adds a delicious cheese-like flavor without the dairy.” Plus, Wells says since it is made from cashews, you get the added benefit of health-promoting micronutrients like copper and magnesium.

These easy-to-peel slices are the ultimate triple threat: They’re soft, melty, and buttery, which makes them ideal for stacking on sandwiches and burgers. Consider them the vegan answer to your Kraft Singles dreams.

This one-of-a-kind wedge from Violife is a must-have for anyone who’s dairy-free but misses the fresh sprinkle of parm on pasta and other eats. In addition to being gluten-free (and nut- and soy-free), this pick doesn’t use any preservatives and has a crumbly texture that feels like the real deal.

Frankly, WH‘s testers were hard to impress when it came to cheddar-style vegan shredded cheese. With its almost-neon color, this cheese turned a few heads on looks alone, and turned out to be a crowd-pleaser, thanks to its salty and truly cheesy taste.

This cashew-based vegan cheese has fancy vibes, a simple, clean ingredient list, and is loaded with garlic herb flavor. It’s a great pick for vegan cheese boards and easy to spread on anything from crusty bread to veggies.

This plant-based queso is super creamy and makes a delicious dip for everything from crackers, to tortilla chips, to sliced veggies. Plus, it’s one of the cleanest products in the game and boasts a seriously impressive (and simple) ingredient list. With cauliflower as ingredient numero-uno, it’s a pick you can truly feel good about.

Vegan shredded cheese has a bad rep for tasting plasticky. Of the 20-plus options WH sampled, though, these plant-based shreds melted the most like the real thing.

They have a coconut-meets-mozzarella flavor that makes them mild and versatile, just like the OG mozz.

Along with Treeline’s herb-garlic flavor, their tangy scallion cashew-based spread scored big with WH‘s vegan cheese testers.

Made with just seven ingredients, this soft vegan cheese pairs well with dried fruit, crusty bread, and crackers.

Of the 80-plus vegan cheeses WH tasted, this bright white block of vegan feta was the true MVP. With a melty and creamy texture and a salty, cheesy flavor (that actually tasted like a cross between real feta and goat cheese), it impressed testers so much that they actually went back for seconds.

Plain cream cheese proved to be the hardest take on vegan cheese to nail, with comments like “gummy,” “impossible to spread,” “sour,” and “chemically” dotting reviewer feedback.

Of the seven sampled, though, this tub was the best of the bunch. Made primarily of water, oil, and soy milk powder, it has a beige color, creamy texture, and mild, slightly sweet flavor.

The strong, smoky flavor of these sandwich-worthy slices scored big amongst the WH team. As one tester wrote, “I cannot tell it’s vegan at all,” noting that thanks to the soft texture, it actually tasted like real cheese.

These slices are made with coconut and fermented tofu (say what?), but impressed the vegan cheese taste-tasters with their soft and creamy texture and mild, slightly sweet flavor. “I’d take it on a sandwich, one tester even said.

Though this tangy almond milk-based cheese from the popular brand Kite Hill is a bit crumbly, it still somehow feels ricotta-like in texture. Its nice consistency makes it prime for baking (a la lasagna) or even cream-filled vegan cannolis.