I once did a two year stint where I was vegetarian and for some parts vegan, and I have to say giving up cheese was exceedingly more difficult than giving up meat.
Anyway this is an interesting book of ways to make 'alternative' cheeses, I guess like alternative facts perhaps, or we could say non-dairy cheeses.
Most vegan cheeses I have tries failed to inspire me that much, so it would be interesting to try some of these.
I did borrow this from the library so it was more of a matter of just reading, if you were going to make these you would surely need to purchase the book.

One of the local libraries had set up a vegetarian book carrel and I saw several books on Vegan cheese making. This one has simple recipes except they all need a blender, and I don't think my stick blender will cut it. I may breakdown and get one, then I could prepare cheeses using the recipes.

These cheese recipes have a good variety of flavors and ingredients, primarily focusing on nuts and seeds. Agar is used a lot and can be a bit tricky to work with (all of the thickening comes with cooling, so it can be hard to tell if you have cooked it long enough if you have never worked with it before). Most of these types of recipes can be found online or within other books (and perhaps done a bit better). And, the texture of all of these cheeses are going to be about the same because the base ingredients and techniques are all the same. I was hoping for a bit more variety in technique and texture.