I dont agree with some ingredients, but it is a great book for creative chefs!!

The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes

These recipes are not only some of the easiest (a spoon or blender is the highest tech I have used so far), but the most delicious uncheeses EVER! I have tried many mac n' cheese boxed uncheeses, bottled uncheese, and block uncheese. These recipes don't have a lot of soy, and therefore lack the chalkiness you sometimes get with the uncheese you buy in the store.
The one drawback to these recipes is the unique ingredients. I love the cashew butter chedder, and the white bean boursin (with umi boshi paste to make it tangy!). Some of these ingredients can be pricey (especially if you insist on the organic options, but the flavor is awesome because you can feed them to your cheese eating friends as "white bean spread" or "cashew butter spread" and you won't get that puckered "Fake cheese?" face.
The best I've had!

I was very impressed by the uncheese dips in this book that I have made so far. I have been vegan for the last five years and the one food that I miss from my pre-vegan days is cheese. This cookbook is a great way to make tangy cheese-inspired dips that are flavorful, but not loaded with fat, the way cheese made from dairy is. So far I have made the Chick Cheez, Gee Wiz spread and the Red wine cheese spread (forgot the exact name). The Chick Cheez came closest to the dairy cheese taste that I remember. I plan to try the cheese blocks as well to see how well they slice and grate. I will continue to experiment with these recipes, as they are a tasty and healthy way to satisfy cheese cravings.

I've made a few recipes in this book. They have all been great! We make grilled "cheese" sandwiches, use it in wraps, on English muffins, etc. Tonight I made the Eggplant Parmezano. Excellent! I've also made the baked Mac and Cheese, which was also very good. I definitely recommend this book. It's cheesy, though it doesn't really taste like "real" cheese. But my meat eating, cheese loving husband has loved everything I've made so far and is impressed by the cheesieness.

This is a wonderful book. I recently decided to become a vegetarian/vegan and was resigned to giving up the comfort of cheese forever. I bought it for its novelty value and did not have high expectations. I was happily surprised. Not only are most of the recipes delicious but they are also a lot of fun. The Crock Cheese is addictive I must keep in the fridge at all times. I'm surprised I don't sleep with some under my pillow! It makes the most wonderfully decadent grilled cheese sandwiches when fried in a lot of veggie margarine. I prefer them to Velveeta! Thank you for the hard work, compassion and inspiration that went into this terrific book!

In the interest of becoming vegan, I bought this book. Cheese has always been the one thing holding me back from my conversion. Well, no more! This book is really good for those who love cheese and are looking for good substitutes. The illustrations and guides for gluten free, etc only enhance the versitility of this great book.

I'm not sure what kind of "real dairy cheese" these reviewers are used to eating that they are comparing these recipes to. I have tried several recipes and they are NOTHING like dairy cheese. We use the nacho dip recipe for mac and cheese but all the others that we've tried have been bland, not tasted like cheese, and/or been gross. The block cheese sort of gets the texture but the 2 we tried were nasty! And my husband eats most anything! I miss real cheese and this book didn't really help.

I love this book! I usually get a cookbook, make a few recipes, and set it aside, never to be used again. But The Uncheese Cookbook is different. I've made at least one delicious recipe per week since I bought it. My girlfriend and I especially love the Chedda Soup with cauliflower and the Potato Chowder. The Nacho Cheez sauce is also wonderful. I highly recommend this book to all vegans, lactose intolerant people, and anyone who wants to eat less dairy but still enjoy delicious comfort food.

I really like this book. I am a vegetarian and don't like eating cheese all the time. You have to remember that this isn't going to taste like cheese or even close. Its a SUBSTITUTE. Artificial sweeteners don't taste like sugar, right? After awhile you get use to the taste and I prefer it in the long run. I ate some real cheese the other day and found it tasteless and not as fun as some of these cheeses. Which is making it a lot easier for me to take dairy out of my diet and my families for good.

This is the best vegan cheese cookbook that I have seen or used!
My family and friends love the recipes in this book! We use to miss real cheese, but not anymore!

I remember cheese fondly although I don't eat it anymore. Jo Stepaniak's The Ultimate Uncheese Cookbook offers recipes which make a valiant attempt to imitate the texture and flavor of dairy products, but the most successful aspect of the book is that it makes the comfort food quality of cheese available to those who may have never expected to experience it again.


My favorite recipes from the book so far are the Gooey Grilled Cheez, the Durritas seasoning (the taste of Nacho Cheese Dorritos), the Unprocessed Cheez Sauce (I like it on burritos), Spinafels (Spinach Ricotta Balls), the French Onion Soup Gruyere and most recently the Philadelphia Potato Chowder. The book contains a variety of salads, dressings, soups, pasta dishes, deserts, and block uncheeses. Everything I have tried from The Ultimate Uncheese Cookbook has turned out nicely. I strongly recommend this book to vegans (or to anyone else) who would like to experience a unique collection of comfort foods.

This book helps so much to make vegetarian eating easier. The food is wonderful and helped me get started becoming a vegetarian without so much dread after I ate some of these recipes.

Here are tricks for all those dairy dishes you might be missing out on but can't/won't eat due to health or lifestyle choices. One word of caution: We've found that dishes with yeast won't last long in the fridge before they goes bad. I would advise not making extra to plan on leftovers...these dishes are best eaten right away.

The concepts in this book encourage the reader to go beyond the definition of "cheese". The recipes will not taste exactly like your favorite cheese. However, they still taste great in their own right. It would be a very useful stepping stone for anyone trying to become vegan or eliminate cheese from his/her diet. Also, this book is great for people with food allergies. All possible allergenic ingredients are listed at the bottom of each recipe, and one index lists recipes by lack of allergens.

I make one or two recipes from this book every week. I highly recommend it, especially if you are one who can recognize where there is room for compromise and creativity in a recipe. The cheez sauces and blocks are WAY better than any store-bought vegan cheese. If you need to follow a recipe by the letter, however, some of the dishes may leave you disappointed, as other reviewers have noted.

The introduction is very useful for learning about ingredients (where to find them, in what form to buy them, etc.) and the benefits of non-dairy diets. The author backs up her claims with good sources.

I have had a lot of success with the block cheese recipes, especially Swizz, Muenster, Monterey Jack, and Pepper Jack. Try to use FRESH lemon juice instead of the bottled stuff; otherwise, the final product will be a little bitter.

I'm almost sure that the inclusion of miso in the Unprocessed Cheez Sauce is a typo. First, miso was not in the earlier edition's Unprocessed recipe. Second, the new recipe does not call for any special treatment of the miso in mixing (like whisking it in last). Finally, including the minimum 2T of dark miso in the recipe yields a sauce that is greyish and salty, with a bitter aftertaste. My advice is to leave it out entirely.

I have found that following the book's recipes to the letter can result in dull-tasting food that distantly resembles a cheese dish. Other reviewers have complained of dullness. With some minor variations (usually involving cayenne or another strong spice), the product is much tastier. I encourage the uncheese cook to use their creativity and make dishes suited to their own unique tastes. Enjoy!

I read every single Amazon review before buying this book a few months ago. I have made about 10 different recipes in all so far... and, well.... ho-hum. As far as I have come with the recipes, I am still experimenting with them to find a better flavor, and being a hired chef, so far I would not let any of these recipes come close to my paying clients.

I often run into tasting problems of too much lemon, too much mustard powder, or downright boring and unimpressive tastes. Being vegan, I haven't had real cheese in many years, and if this book is anything close to what cheese might be, well, I don't think I will ever have cheese again. I have yet to make a recipe from this book where I would say "man! this is GOOD!"

I made the grilled cheez sandwich with the goopy, pre-melted cheez paste, which I found to be uncomfortably sticky and icky. Vegan equivalents of mozzarella, cheddar, Jack and more are quite unimpressive, though they ARE grate-able, which is fun if its been a while since you've grated a block of cheese. Maybe if someone is really desperate for something that comes close to real cheese...well... I say make yourself a thick peanut butter sandwich and call it a day.

My advice: if you are vegan looking for that taste of real, melty yummy cheese you might miss so much, this book will probably dissapoint you. Better off going to a vegan restaurant and ordering up a nice burrito or enchiladas or something with that special cheez only they can seem to find.

Or, better yet, skip the cheese all together. You're vegan, after all.

I've tried a few dishes in here and some were good and others very bad. Now I was ready to puke from the mac and cheese but my sister loves it. How can that be ???????????????
Dofferent strokes for different folks.
I will cut back on the amount of yeast flakes and lemon juice in some of the recipes, it's powering and not in a good cheese yummy way.

I've made a number of the recipes from this cookbook and I love it! The lassana recipes is exceptional. I also enjoyed a number of other recipes such as the Eggplant newberg and an eggplant parmisian type dish. It's the only cookbook I've seen that provides a number non-dairy recipes that simulate popular dairy dishes deliciously. I'd recommend it to anyone who wants to cook non-dairy but want their dairy favorities.