I have just started to experiment with diffrent methods to make vegan cheese. I did a kind of "blue cheese" from soymilk fermented with kefir and then with a cheese mold (Penicilinium Roqueforti), but it didn't taste so much as i hoped. But it at least looks just like it should. Some of the other things I have tried so far is culturing nutcheese with lactic acid (from lacto fermented vegetables) and let it age for a couple of months, and I made a agar cheese that is flavoured with "stinky tofu" that turned out really good. I really would like to find someone who maybe tried the same and can share som ideas and experience.
This is what the "blue cheese" and cashew cheese looked like after it had been aged for 2 months: