I actually just wrote a blog post about my first successful attempt at making vegan parmesan cheese. If you have a food processor, I recommend making it yourself, as it's super simple.
1/2 cup slivered almonds
3 TBS nutritional yeast (I bought mine at Whole Foods)
1/2 tsp salt
Just stick the almonds in the food processor until they're the texture of parmesan cheese. Then mix with salt and nutritional yeast, and voila - cheese! It tastes a bit odd by itself (not bad, just noticeably not cheese), but I've found that when you add it to pasta, you can't really tell it's not real. Even my mother, who's usually very anti-fake cheese, said she probably couldn't have told the difference if she hadn't known what it was.
I'll have to check out the other suggestions, though, as I still haven't found a good substitute for other cheese. Tofutti makes "sour cream" that's really good. I have to admit I wasn't that fond of the Daiya cheddar cheese, but I'm hoping it'll taste better the second time I try it. :)
Starting weight: 294
BLC #15 goal weight: 278
Goal weight: 190
| Pounds lost: 0.0