This is a new topic, about making "cheese" with sources that are not dairy-based.
I am a newbie, but I have been offered great advice from Linuxboy on another thread thus far (hello from Louisiana).
All future posts regarding non-dairy cheeses (I'm interested in raw, vegan nut and coconut cheeses) should be posted here!
I read your other thread with interest. I am not sure what is the purpose of such "cheese" but it's an interesting exploration.
Frankly, the differences between one animal milk to another is strong enough to require an entirely different set of culturing components and practices and some animal milks can't even become cheese, so I am quite certain that cheese bacterium will not produce any culturing activity. Even the rind bacteria usually relies on strengthening existing milk bacteria and reducing competing bacteria, and the aging relies on breakdown of a complex array of animal fat and proteins which does not exist in nut milk. All of this relies on a predictable pH curve behavior... I am not saying it's impossible, but this is a scientific experiment that may take lots of complex knowledge and years of experimentation as you would need to throw anything you know about cheese away and think of something totally new. Perhaps there are some ripening bacteria that are made for fermented nut products that can give you a quick start?
Two things to look at:
1. There is vegan cheese out there... When you make milk from soy beans and culture it you get it: Tofu of course! You can make tofu at home very easily using supermarket bought soy milk. Try the same process on almond or coconut milks!
2. Another thing you can do is "fake" the renneting stage by using vegan gelling agent such as Kosher gelatin. I would look into molecular gastronomy resources for that as this is exactly what molecular gastronomy is all about. There are plenty of ideas in that department; from agar agar, pectin, carrageenan and locust bean gum to sodium alginate. Beware that your resulting product may end up fitting the category of processed food, which may defeat the wholesome idea behind eating vegan (If that is indeed your point...). Many vegan foods are highly processed with chemicals and synthesized ingredients to make up for missing animal-derived textures, colors, flavors, aromas and the nutritional characteristics that make up the things we recognize as food.