NACHOS
Cheese MVP: Dairy-Free Mild Nacho (The Honest Stand)
Why we love it: The versatility factor—great for heating, dipping, or causing.
Prep tip: Heat in the oven for a perfect golden finish.

CHEESE QUESADILLA
Cheese MVP: Vegan Gourmet Shreds, Fiesta Blend (Follow Your Heart)
Why we love it: It’s a little picante to spice things up.
Prep tip: Cook the tortillas on a cast iron skillet over a lower heat than you’d normally use. Cook until crisp on both sides.

CHEESEBURGER
Cheese MVP: Creamy Original Chao Slices (Field Roast)
Why we love it: The creamy coconut base—something our nut-free friends can get behind.
Prep tip: Pre-melt your Cheddar-topped buns in a toaster oven before building your burgers.

CACIO E PEPE
Cheese MVP: Pepper Billy Cashew Cheese (Riverdel)
Why we love it: All the creaminess of alfredo sauce with none of the casein, cholesterol, or cruelty.
Prep tip: Add a splash of cashew or oat milk to liquify faster. And don’t skimp on the cracked pepper.

GRILLED CHEESE
Cheese MVP: Cheddar (The Herbivorous Butcher)
Why we love it: It oozes. It stretches. It satisfies.
Prep tip: Place a lid over the assembled sandwich on the stovetop for a faster, more even melt.

TRUFFLE MAC & CHEESE
Cheese MVP: Creamery French Style Winter Truffle (Miyoko’s)
Why we love it: That subtle truffle delivers a salty, umami punch.
Prep tip: Sprinkle in a little smoked paprika and stir until extra smooth.

MARGHERITA PIZZA
Cheese MVP: Mozzarella Shreds (NUMU)
Why we love it: Handmade in Brooklyn by a purveyor of plant-based pizza.
Prep tip: Stick mozzarella in the freezer for a few minutes to firm up before grating.

FONDUE
Cheese MVP: Cheddar (Vromage)
Why we love it: It also works as a mouthwateringly rich raclette.
Prep tip: Bring a little olive oil and water with salt to a boil. Slowly add the cheddar and reduce heat until it thickens up.