Vegan cheese is an abomination. Even if one is vegan they shouldn't eat that crap, just eat something else instead. You can make much better vegan food if you focus on trying to make vegetables good versus torturing them into a facsimile of animal products.

US cheese-in-tube is an abomination (I’m French ;-) ) and my Italian neighbor thinks the same about pinanle-fat-dough pizzas.

As for every product type there’s good and bad. I love this one[0], it’s made by a bunch of artisan chiefs near my city. Ingredients: soy, cajun nuts, ferments. Probable process: cook, smash, add ferment, wait.

Beside tradition offense there’s no reasons to restrain ourselves torturing-with-ferments lipid products that didn’t came out from udders. Fermented products are delicious and cooking has always co-evolved with technology, product availability and customs, why should someone restrain from experimenting?

I share the ultra processed disdain but to be honest there’s as much UPF in "fascimile" that some of their counterpart. That non-vegan-milk cheese has 16 ingredients in it[1].

0 https://www.vegetalfood.fr/affines/3868-albert-bio-100-gr-ja...

1 https://www.amazon.fr/cfuda-Easy-Cheese-American/dp/B000S5PH...

The huge majority of cheese consumed in the US isn't any better than vegan cheese. And yes, the US does have good cheese! It's just a tiny sliver of all cheese consumed.

Eh, there’s some that are perfectly meh and are useful for texture reasons. I don’t really bother with them, but “abomination” is quite amusing me.