Saying "vegan X" for a complex vegan recipe intended to approach the experience of eating X seems like a naming failure when considering the sometimes heroic effort that went into researching the recipe.
Calling it "vegan cheese" is thus doubly unsuitable, as it disappoints everyone expecting something like real cheese, and denies the vegan innovator a distinctive, intrinsically vegan name for the creation.
Veganism should really be appealing for vegans first, and then the masses will appropriate from that culture whatever foods they like best from it. A "mac and vegan cheese" will never be able to outcompete mac and genuine cheese among the people who don't really care all that much if dairy cows are exploited or unhappy. But a "macaroni and cashew-butter sauce" might be fine if I'm not really in the mood for real cheese, or want to try something different.
I'm perfectly willing to try original vegan foods, but when they go head-to-head with vegan imitation against non-vegan genuine, I will choose the genuine food most of the time.
Mind sharing the name? I'm out there in a few weeks.
Recently went to a plant-based pizza place. (Unknowingly.) Pizza comes out. It's a white pizza. Cashew cheese all over it.
Biting into what you think is cheese and getting cashew is disgusting. Biting into a cashew, sage and roasted pepper flatbread is quite nice.
The language around substitutes likely needs to evolve for mass adoption. (That or make it literally unrecognisably similar, e.g. what Impossible and Beyond Meat are trying to do, at which point one likely surrenders many health benefits.)