[aziaziazi]

Double that. I'll also recommend to try some fungi/bacteria pre-processing as it bumps the taste:

Kimchi & Sauerkraut to wet the appetite.

Don't use salt, use Miso. The darker the better.

Tempeh is awesome and comes with soy (nutty), lentil (strong taste like aged meat), chickpeas (floral), beans (melty), or other legume/cereal/nut. Can include spices and seed for extra taste and crunch.

Nuts cheese tastes "cheesy" in a similar way similar to their diary version (Roquefort, Cheddar, Blue, Camembert, Brie...) depending on the ferment, without the "milky" taste. Nut taste instead, obviously but that can be offset with other oils/fats.

[andyferris]

I actually really like "milky" tastes - has there been much progress on replicating the flavour?

[aziaziazi]

IMHO the Chèvre (goat) [0] and Morbier (bleu) [1] from Jay and Joy are very close. They also comes a bit cheaper in non-organic version [2]. I mostly buy from those guys but the curious may try a few from their local brands: when talking about cheese every recipe is has it's subtlety.

0 https://www.jay-joy.com/collections/affine/products/le-jeann...

1 https://www.jay-joy.com/collections/affine/products/jil-from...

2 https://www.lesnouveauxaffineurs.com/