Im sorry but you seriously worry about the protein content of your cheese? There are plenty other protein rich foods
So what I do in practice when I want a vegan sandwich is a thin-ish slice of smoked tofu[0] instead of vegan cheese, before adding lettuce or cucumber or whatever.
When I want a vegan pizza, however, this particular tofu isn't very melty. It tastes great even cold, like cheese, but no melt.
Most days I'm only eating vegetarian, not vegan, but if I can get a good melty tofu that fits in a similar gap for both diet and flavour even as a simple topping (let alone as a more complex part of the recipe as in, say, quiche) then that makes it easier to eat vegan on more days.
[0] https://shop.rewe.de/p/rewe-bio-vegan-raeucher-tofu-2x175g/8...
I'm only going to accept vegan cheese as a full substitute for real cheese when it ticks enough boxes, and one of those boxes is the nutritional values (the others include flavour and how it behaves when cooked, including melting vs. browning).
That's why I specifically noted that I'm interested by the prospect of melty tofu, as tofu is the closest substitute I have right now on the nutritional value.
Maize, rice, potatoes, and wheat have more than you might expect given they're more famous as carbs. Wheat can be processed to extract the gluten, which is a protein, which you may also know by the name "seitan".