What's the point of "cheese alternative" that has dairy in it? I was at Trader Joe's again, and I bought this cheese alternative.  Being hungry out of my mind, the thought to check the ingredients never crossed it.  Now I, a vegan, am stuck with having to eat a "cheese alternative" that contains the following (lest a portion of my finite grocery budget be spent in vain):


Almond base


Filtered water
Crushed organic almonds

Casein


Milk protein

Expeller pressed canola oil
Modified potato starch
Natural Parmesan cheese flavor (adds a trivial amount of lactose)


Parmesan cheese
Pasteurized milk
Cheese cultures
Salt
Enzyme
Water
Salt
Xanthan gum

Vegetable glycerin
Sodium phosphate
Sea salt
Citric acid
Psyllium husk (a plant fiber)
Calcium phosphate


My question is this: What is the purpose of a cheese substitute that contains dairy?  It's not suitable for people allergic to or otherwise averse to dairy  Apparently it is, to an extent.  So what's the thought process behind the development and release of this product?
Lactose intolerance (which is different from a milk allergy, which is a smaller group) comes in varying degrees, so this may be useful for people who can have a bit of lactose (who can process casein fine). 

For example, many lactose intolerant people (who often avoid dairy) can handle non-dairy creamer fine (and varying amounts of cheese), even though it has casein. Many cheese substitutes still do use casein. 

The parmesan adds glutemates to the mix, while casein gives a lot of structural properties to cheese (like melting ability for real cheese).