So it's taste-and-texture replication. I don't even think it is aiming to perfectly replicate dairy cheese, as much as to be something that can be reasonably substituted for dairy cheese in the typical cases where it is used. It's analogous to how soy milk isn't meant to be indistinguishable from dairy milk but instead to be usable in place of dairy milk in coffee, cereal, etc.
So it's taste-and-texture replication. I don't even think it is aiming to perfectly replicate dairy cheese, as much as to be something that can be reasonably substituted for dairy cheese in the typical cases where it is used. It's analogous to how soy milk isn't meant to be indistinguishable from dairy milk but instead to be usable in place of dairy milk in coffee, cereal, etc.