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@itsbruce
People miss the things they've given up. Unfortunately, trying to replicate them closely too often involves science.
On the other hand, if you just want to have the same range of flavours and textures available to non-vegans (e.g. a way to add creaminess to a dish) then there are usually non-artificial methods which are simply not used in UK/Euro cuisine, but have often been used in other cultures for ages (e.g. cashews). It's where you want something that looks and tastes like dairy cream and doesn't separate after a day in the fridge that things become awkward.
Actually, it's the carrageenan that would put me off those cheeses (and is why I make my own almond milk).