I tried 50 different vegan cheese brands over 2 years and only 7 are actually worth your money

Look, I get it. You've been burned before. You bought that vegan cheese that promised to "melt like the real thing" and it turned into a rubbery disaster on your pizza. Or maybe you dropped $8 on artisanal cashew cheese that tasted like expensive regret.

I've been there too, which is why I decided to do something slightly unhinged: systematically try every vegan cheese I could find over two years. Fifty brands later, my wallet is lighter and my taste buds have opinions.

The good news? Seven of them are actually incredible. The bad news? You've probably been wasting money on the other 43.

1. Miyoko's Creamery Cultured Vegan Butter (for everything butter does)

Okay, technically this is butter, not cheese. But hear me out because this is the foundation of so many good vegan cheese experiences. Miyoko's uses traditional culturing methods, which means it has that tangy, complex flavor that makes you forget you're not eating dairy.

I use this for cooking, baking, and anywhere I need that rich, creamy base. It browns beautifully in a pan and adds depth to sauces in ways that regular vegan butter just doesn't. At around $6 per tub, it's pricey but worth every cent.

Pro tip: Keep one in your fridge and one in your freezer. You'll use it faster than you think.

2. Violife Just Like Parmesan (the weeknight hero)

This is the cheese I recommend to skeptical omnivores. It's not trying to be fancy or artisanal. It just works. Sprinkle it on pasta, blend it into pesto, or dust it over roasted vegetables. It delivers that salty, umami punch you want from Parmesan.

The texture is spot-on too. It's not that weird powder that some vegan Parms turn into. Violife nailed the slightly granular, crystalline texture that makes real Parmesan so satisfying. I've watched non-vegan friends use this without noticing the difference.

At $5 for a container that lasts weeks, this is the best value on the list.

3. Kite Hill Ricotta (for your Italian cooking era)

Ricotta is one of those cheeses that seemed impossible to replicate. It's so simple in dairy form, just curds and whey, that the vegan versions often felt like they were trying too hard. Then Kite Hill figured it out.

Their almond-based ricotta has the right moisture level, the subtle sweetness, and that slightly grainy texture. I've used it in lasagna, stuffed shells, and even as a toast topping with honey and figs. Nobody knew.

The only downside is availability. Not every store carries it, so when you see it, grab two.

4. Miyoko's Roadhouse Cheddar Wheel (for impressing people)

This is the cheese you bring to a party when you want people to stop asking annoying questions about your diet. It's a cultured cashew cheese that actually tastes like aged cheddar, complete with that sharp, complex flavor profile.

The wheel format is key here. It slices beautifully, holds its shape on a cheese board, and looks legitimately fancy next to crackers and fruit. I've served this to cheese snobs who genuinely couldn't believe it was vegan.

Yes, it's $10 for a small wheel. But you're not eating this every day. This is special occasion cheese, and it delivers.

5. Follow Your Heart Smoked Gouda Slices (the sandwich MVP)

Sometimes you just need cheese slices that melt on a grilled cheese without turning into plastic. Follow Your Heart's smoked gouda does exactly that. It has a mild smokiness that adds flavor without overwhelming everything else.

I've tested a lot of sliced vegan cheeses, and most of them are either too oily, too rubbery, or taste like sadness. These actually melt into that gooey, stretchy texture you want. They work cold on sandwiches too.

At around $5 for eight slices, they're priced reasonably for what you get. Stock your fridge with these.

6. Treeline Treenut Cheese (the soft cheese you've been missing)

Soft, spreadable cheese is weirdly hard to get right in vegan form. Most versions are either too firm, too tangy, or have that weird aftertaste that reminds you of failed science experiments. Treeline's cashew-based soft cheeses are the exception.

The garlic and chive flavor is my go-to, but they have several varieties that all work. Spread it on bagels, use it as a dip for vegetables, or thin it out with a little plant milk for a creamy pasta sauce. The cultured cashews give it that fermented complexity that makes cheese taste like cheese.

These little containers run about $6, and they're worth it for brunch alone.

7. Violife Epic Mature Cheddar Block (for actual cooking)

The final spot goes to a cheese that just performs. Violife's epic cheddar block shreds easily, melts consistently, and has enough flavor to stand up to other ingredients. I use this for mac and cheese, quesadillas, nachos, and anywhere I need cheese to actually do something.

It's made from coconut oil and starches, so it's not trying to be a whole food health product. But sometimes you need cheese that acts like cheese, and this delivers. It melts into that smooth, creamy consistency without separating or getting oily.

A block costs around $6 and goes further than you'd think. This is your reliable weeknight cheese.

Final thoughts

Here's what I learned after trying 50 brands: expensive doesn't always mean better, and the fanciest packaging often hides the most disappointing cheese. The seven brands above earned their spots by consistently delivering on taste, texture, and performance.

You don't need all seven in your fridge at once. Start with Violife Parmesan and Follow Your Heart slices for everyday use. Add Miyoko's butter for cooking. Then experiment with the others based on what you actually eat.

The vegan cheese world has come incredibly far in the past few years. You don't have to settle for mediocre anymore. These seven prove that plant-based cheese can be legitimately good, not just good for vegan cheese. Your sandwiches will thank you.