How we tested
Each cheese was evaluated three ways: melted on a grilled cheese sandwich, melted on pizza, and eaten cold on crackers. Five testers scored each sample blind on taste, meltability, and texture. We paid retail price for every product tested — no brand provided free samples for this review.
The results, ranked
1. Best overall & best melt: Cashew-Based Cheddar Style
4.8/5
The clear winner for grilled cheese and pizza. It browned slightly at the edges like real cheddar and pulled into strings when stretched — something most of the other brands couldn't manage. Cold, it's slightly softer than dairy cheddar but still sliceable.
2. Best for snacking: Almond-Based Herb & Garlic Spread
4.5/5
Not a melting cheese, but the best cold-eating option in our test. Creamy, tangy, and genuinely craveable on crackers — testers repeatedly went back for "one more bite" during the blind panel.
3. Best budget option: Coconut Oil-Based Mozzarella Style
4.0/5
Roughly 30% cheaper than the cashew-based option and still melted reasonably well on pizza, though it stayed slightly greasy rather than browning. A solid everyday choice if the top pick isn't in your budget.
4. Best for pizza specifically: Pea Protein Mozzarella Shreds
4.1/5
Designed specifically for pizza and it shows — excellent melt and stretch in that context, but a noticeably plasticky texture when eaten cold or on a sandwich. Buy this one specifically for pizza night, not as an all-purpose cheese.
5. Middle of the pack: Oat-Based Sliced Cheddar Style
3.4/5
Melts adequately but the flavor was the most divisive in our panel — two testers liked it, three found it too sweet for a savory application. Worth trying before buying in bulk.
The two we wouldn't buy again
One soy-based "parmesan" alternative had a chalky, dusty texture that never fully dissolved, even on hot pasta. Another coconut-based slice didn't melt at all after 4 minutes under the broiler — it just dried out at the edges. Both scored below 2.5/5 across every tester.
Full comparison table
| Rank | Base | Melt score | Taste score | Best use |
|---|---|---|---|---|
| 1 | Cashew | 9/10 | 9/10 | Grilled cheese, pizza |
| 2 | Almond | N/A (spread) | 9/10 | Crackers, snacking |
| 3 | Coconut oil | 7/10 | 7.5/10 | Everyday budget pick |
| 4 | Pea protein | 8.5/10 | 6/10 | Pizza only |
| 5 | Oat | 7/10 | 6/10 | Sandwiches, mild flavor fans |
Storage tip that changes everything
Most vegan cheeses melt better after sitting at room temperature for 10–15 minutes before cooking. Straight from the fridge, even our top pick performed noticeably worse in the melt test.
Some links on Verdant Kitchen are affiliate links. If you purchase through them, we may earn a small commission at no extra cost to you. All products in this review were purchased at retail price; none were provided free by brands.
How to choose based on what you're making
- Grilled cheese or quesadillas: Cashew-based cheddar style, hands down.
- Pizza night: Pea protein mozzarella shreds, specifically formulated for this use case.
- Cheese board or crackers: Almond-based herb and garlic spread.
- Budget-conscious weekly shop: Coconut oil-based mozzarella style.
Frequently asked questions
Does vegan cheese melt like dairy cheese?
Some do, some don't — it depends heavily on the base ingredient. Cashew and pea-protein-based cheeses generally melt best; coconut-oil-based options tend to go greasy rather than gooey.
Is vegan cheese healthier than dairy cheese?
It depends on the brand — some vegan cheeses are lower in saturated fat, but many rely on coconut oil, which is still high in saturated fat. Check the nutrition label rather than assuming "vegan" automatically means "healthier."