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You can make vegan cheeses with nut milk. Here is a video for vegan blue cheese[1]. The basic idea is nut milk and the culture for the blue cheese. [1] https:

• novia 1y ago
  Sorry, I wanted to know about the egg cheese
  • lemonwaterlime 1y ago
    I posted this to give you another option since you can’t have milk at all. If you watch that channel, there’s lots of high quality recipes. Thus my sharing it with you. Egg cheese recipes tend to have milk in them any way, so you would likely not avoid needing a milk substitute.
  • jjani 1y ago
    Caveat: This is only in terms of taste, not necessarily texture. And cheese of course has a massive range of styles on its own. Below targets something like a proper parmesan cheese. Make soy sauce marinated eggs ([1] Korean version, but there's Japanese as well). Boil them a bit more so the yolks get crumbly rather than runny. Crumble those yolks. The result tastes similar to grated/powdered parmesan or grana padano, and the texture isn't too far off. Which makes sense given the similarities between fermented soy sauce and cheese, in their glutamates and fatty acids (see e.g. isovaleric acid). It doesn't work as well with tofu, there might be a food chemist here who knows their stuff and can explain why, I assume it's something inherent to the animal proteins. Proper Thai fish sauce (nam pla) also shares quite a bit of its taste profile with cheese. It's no coincidence that all of these are fermented foods. [1] https://tiffycooks.com/korean-marinated-eggs-mayak-gyeran-easy/ https://tiffycooks.com/korean-marinated-eggs-mayak-gyeran-ea...