#vegan cheese

I've been experimenting with different vegan cheese substitutes and I'm still not convinced any of them really melt like the real thing. I've tried soy cheese, nut cheeses, and even some of the newer pea protein based ones. They all seem to have their own issues - either they don't melt right or they've got a weird taste. Has anyone found one that actually works well in dishes like lasagna or mac and cheese?

I've been experimenting with different vegan cheese substitutes and I'm still on the hunt for the perfect one. Recently tried using nutritional yeast in a lasagna recipe and it was a total disaster. The flavor was off and it didn't melt properly. Has anyone else had any luck with nutritional yeast or should I just stick to store-bought vegan mozzarella like Daiya? I'm using a pretty standard recipe with marinara sauce and whole wheat lasagna noodles, so I'm not sure what's going wrong.