I won't bore you with why I need to do this, I just want to know. The texture of many foods changes for the worse after freezing: is this the case with cheese?

Vegan Gourmet can be shredded and frozen without consequence, I'm not sure about anything else.

Daiya shreds freezes just fine. I would hazard a guess that any vegan cheese that needs to be melted to be used properly will work just fine, as they really only form as "cheese" after changing state to semi-liquid. You can even taste the tapioca starch in the daiya shreds prior to heating, which tells me that it is just a mixture of ingredients until heated, then the polymers form and it becomes the proper products then.

I freeze Daiya shreds and the vegan mozz shreds from Trader Joes without any changes- both of those I only use melted

I recently tried Daiya monterey block and their cheddar slices- very surprised! While the texture has a bit of graininess, they were both very good cold! I did not need to know that...
I haven't tried freezing those, I won't need too! Neither had that 'starch' taste Sapphire refers to.

I had always had the impression that the slices and blocks were "pre-melted" or were made slightly different than the "meant to be melted" shreds. I have tried the slices and the shreds, and it is very obvious that they use a different process when making them. As such, I would still say "vegan cheese meant to be melted is ok for freezing" and "Vegan cheese that is meant to be eaten out of the package uncooked" may not work so well when frozen. For the later, I suggest doing an experiment, freeze some, and the next day do a taste/melt test.

no no no. i hate its taste after that

What are you freezing and how are you using it?

is it eatable after that?