All of the meals I've been cooking for the past couple of months have so far turned out great. (Mind you, these are not complicated meals, but I'm an amateur in the kitchen, so I take pride where I can find it.) I had high hopes for last night's meal, green lentils mixed with brown rice and baked slices of yellow squash topped with vegan mozzarella cheese. You can probably tell where this is going. I'm not and never have been a huge cheese fan, but because I tend to do a lot of straightforward beans, grains, and veggies, I thought I'd add a little something new this time. I've tried a variety of brands of vegetarian cheese, but many of the good-tasting brands have casein in them, which is a derivative of milk protein (which makes me wonder why they make a vegetarian cheese in the first place, when dairy cheese is already vegetarian), and which allows these alternative cheeses to taste so cheese-like. So when I started looking for vegan cheeses (that also do n...