Why We Love It: Formerly known as Veganaroma, the name has changed, but the Italian vibe, menu and gorgeously gooey housemade nut-based cheeses remain. The mozzarella in the bright Caprese salad is made with cashews. There are nuts but no cream in the creamy Alfredo sauce, and the pasta it’s tossed with is egg-free. Many dishes get a dusting of parmesan made with almonds and nutritional yeast. The focaccia, crispy outside, pillowy inside, is topped with tomatoes, olives and caramelized onions and needs no further adornment.