Most vegan cheese will be highly processed and transformed. I usually prepare my own. It will never be same as real cheese, the melting properties, the taste given by bacteria and so on, but I have had some success.
Here is how I do my vegan parmesan;
1 generous cup of cashew
3 heaped nutritional yeast table spoon
1 teaspoon garlic powder
1/4 teaspoon of salt
zip zap blend , delicious in its own or on soups, pastas and well pretty much everything
However, if friend is coming just for a few days, just take it as an opportunity to revise and amplify your cooking. Try veggies you have never eaten before such as okras. I bloody love okras and they are prebiotics.
Wash and cut a bit of the head, throw in a pan with a cm of water, a bit of extra virgin olive oil, two cloves of garlic and a generous dash of soy sauce, put on medium heat until most liquid has evaporated.
A fennel and oranges salad. Slice fennel as thin as you can, salt, pepper, olive oil, 1 squeezed orange, 1 sliced orange, parsley, and wine vinegar .
Prepare a sauté of celery-carrot-onion cub super tiny, let them braise in oil for 5 min without burning, add the drained lentils, cook for 5 minutes and serve with black rice.
Ask her which type and brand of vegetable milk she likes (oats, soy, almond...), have some dark chocolate. It doesn't have to say vegan on the packet. Most 70, 80 or 85% dark chocolate have no milk in it, just read the ingredients.
Strawberries and dark chocolate fondue is a fantastic dessert which is vegan .
Really experiment and have fun! Pomegranate is fantastic in salads and desserts, brussel sprouts leaves make fantastic chips, beetroot (cover your cutting board with baking paper to avoid it turning red) with cucumber and cannelloni beans is so yummy.
Avoid buying fakes because you would miss on the opportunity to enjoy uncovering the lid on whole food cooking. It is really quick , tasty and rich