vegan mayo and vegan cheddar

Coupang came by my apartment and delivered a package to my door. I had recently ordered some items from both iHerb and Coupang, and Coupang tends to deliver perishables right to your door (versus non-perishables, which normally end up in my apartment building's lobby for me to pick up). I guessed that Coupang had brought me my vegan cheddar and vegan mayonnaise via next-day delivery, and sure enough, when I opened the box and the foil-covered bubble-wrap envelope, that's what I got.

I had to go to work, but I was too curious to leave the goodies untasted, so I tarried a bit and sampled both grocery items. And they were good! The vegan mayo tasted exactly like normal mayo; I'll have to take a closer look at its ingredients list to see how this was achieved. The vegan cheddar behaved in my hands like a plausible piece of cheese in terms of how it bent and flexed, and how it snapped in half when I folded a piece flat. The cheddar's initial taste was also scarily cheese-like, but after some chewing, I began to notice not so much an aftertaste as an after-texture: the cheese began to acquire a chalky mouth-feel as it fell apart from all the chewing. This didn't prove to be unpleasant, though: I found the cheese to be perfectly edible, even tasty. I know it's possible to make certain vegan cheeses with a cashew-nut base; I'll need to check the ingredients list here, too, to see what's up. I also want to see how the macros work out for both products: how carby are they, and could they be plausibly keto? (I'm thinking the mayo might work on keto, but if the cheese is made from something funky that has a lot of carbs, it might not pass muster for keto.)

Next step: how does the vegan cheese behave when you apply heat to it? I've seen some vegan cheeses that act almost exactly like regular cheese when placed on top of a vegan burger patty and steamed. I've seen vegan cheeses that bubble and brown just like regular cheese when you apply a kitchen torch to them. Every vegan-cheese brand is a little different, though, so where's my cheese on the spectrum? We'll know more tonight, I guess.