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

Review by Lisa Fowler for The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic “Uncheese” Dishes
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Overall, this book is really great, with a couple of exceptions. Before I proceed, though, here are a few tips that might come in useful:1. If your nutritional yeast flakes have a powdery appearance, make sure you use only half the amount called for in any recipe! If a recipe calls for ½ cup of yeast, use only a quarter cup. This is especially important for people who dislike nutritional yeast as much as I do. Don’t omit the yeast altogether, because in just the right quantity, it does add an unmistakable “finishing touch” of cheesiness to recipes.2. Recipes that are made up only of plain flour, nutritional yeast, and seasonings generally do not taste like cheese; they taste more like savory gravy. On a similar note, bean-based recipes are going to taste more like hummus than like cheese. That’s not necessarily a bad thing if you’re prepared for it, of course.3. I find that most of the recipes in this book contain too much lemon juice. Maybe I’m just sensitive to the tartness of lemon, but I’d personally recommend either omitting the lemon juice in most recipes, or at least cutting back on it significantly. Also, I find that many of the recipes can be pretty bland because they lack the saltiness that makes dairy cheese so appealing. That can easily be remedied, though, by just adding more salt to taste.That said, here are my individual recipe reviews:GOOEY GRILLED CHEEZ — This crisp sandwich with its sharp, creamy filling is really satisfying. I do add a little more ketchup to the cheez than suggested, though, and a LOT more salt (about ¾ heaped tsp). The cheez makes the best ever vegan pizza, too. Take note, however, that vegan cheeses don’t get stretchy, so if you’d like some texture or “chewiness” on your pizza, try topping the cheez with some mock meat, like sliced and fried Tofurkey Italian sausage. Tomato sauce + cheez + sausage + minced garlic & herbs + a drizzle of olive oil for moistness = paradise. Mmmmm.CROCK CHEEZ — If you’re craving sharp, salty, aged cheddar, look no further. This is it. It may not taste exactly like the cheddar you were used to, but it can easily fool non-vegans when served on Ritz crackers. I’d advise you to omit the lemon juice, and to refrigerate the cheez overnight, because you probably won’t like it straight from the food processor. Mix Crock Cheez with some salsa, and you’ll have the world’s best, most cheddary, vegan nacho cheese. Also, if you were a smoked cheddar fan, you absolutely must try the Smoky Crock Cheez variation. Yummm, it tastes *exactly* like real smoked cheddar. TOFU BOURSIN — Very, very close to the real thing. It calls for vegan mayo, and I’d suggest that you use Vegenaise for best results. Make sure you refrigerate it before eating — it’s not that good straight from the food processor. The White Bean Boursin is excellent, too, but it tastes more like hummus than like cheese.GEE WHIZ SPREAD, AGED CHEDDAR VARIATION — This makes the perfect carry-me-along potluck dip. It doesn’t taste like cheese, but more like creamy gourmet roasted red pepper hummus. I would definitely advise you to significantly reduce the lemon juice (I just use a little more than one tbsp, as opposed to the recommended three). Remember to chill the spread before serving. Serve with chips and toasted pita triangles…yum!CHEEZ-A-RONI — If you have any Gee Whiz left over, be sure to try this recipe. It’s very rich and creamy, guaranteed to subdue any macaroni and cheese craving. It’s also a good way of using up Gee Whiz spread. I detest prepackaged vegan macaroni cheese, but I look forward to Cheez-A-Roni and Colby Mac & Cheez days… COLBY CHEEZ (a block uncheese) — A cashew-pimiento cheez that is yum yum. I personally wouldn’t eat it cold, but this stuff makes the best “macaroni and cheese” when melted. It can get squishy when grated, but don’t let that discourage you. Melt the cheez in a little soymilk, add lots of margarine and a fair amount of salt, and stir the sauce into cooked elbow macaroni. You’ll be amazed how close this tastes to the real thing. Orgasmically good!! ZUCCHINI CHEDDA SOUP — You absolutely can’t go wrong with cashews and pimientos. This soup is as cheddary as it is hearty. I think even zucchini haters would enjoy it.SWISS CHEEZ (another block uncheese) — This stuff was bland and weird tasting when cold; however, it was delicious layered and melted in lasagne. It makes a good choice when you need a “cheese” that’s mild and mozzarella-ey, and tastes better than commercial vegan mozzarella. Don’t eat it cold, though, because, like commercial vegan hard cheeses, it’s pretty icky that way. MINUTE MAN CHEEZ SAUCE — I thought this was really bad. I’d advise you to skip this if you don’t like nutritional yeast.BUFFALO MOSTARELLA — Another thumbs down. I found it very oaty tasting, but I know many people who do love it.AMAZING MAC ‘N’ CHEEZ SAUCE — Not recommended at all. It tastes nothing like cheese…more like gravy, in fact. I imagine it’ll be good with veggie fried chicken, though.Overall, this book is great, apart from some recipes that I haven’t liked, and my initial failures due to too much lemon juice and/or nutritional yeast. I do like the way I can get creative with the recipes. As a last note, try not to expect the recipes to taste exactly like the cheeses that you were used to, because they probably won’t…just as vegetarian burgers don’t taste exactly like Big Macs; they are to be enjoyed in their own right.

Review by for The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic “Uncheese” Dishes
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This book is perfectly amazing. It includes UNcheese recipes for “blocks” of cheese that you can use on sandwiches or in other recipes; soups/chowders; fondue recipes; pizzas and casseroles; desserts (UNcheesecake! ). Most of the recipes are quite low in fat (nutritional analyses are included), contrary to what some might believe. Yes, a lot of the “cheeses” use nuts, but many use beans, nutritional yeast, and other amazing ingredients. Recipes are fairly easy to make, uncomplicated, and use easily-obtainable ingredients, for the most part. Some of the “block” cheeses require agar-agar, which is a seaweed derived thickener used in place of “gelatin,” and this ingredient can be costly. But otherwise, the recipes are cheap to make, taste great, and are healthy. I had a nonvegan friend of mine try the “colby cheeze.” his reaction? “wow, if I didn’t know better, I would totally think this was real cheese!” Do yourself a favor and get this book. There are so many reasons to cut out the dairy, and this book lets you do so and still have your cheezy treats.

Review by Jill Schatz for The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic “Uncheese” Dishes
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The Ultimate Uncheese Cookbook goes beyond cheese analogs. It has great casseroles, soups, stews, dips/spreads and desserts as well. A few of my favorites include Chickpea Flour Pizza, Zucchini Chedda Soup and Cheezy Rice and Broccoli Casserole. Even people who never liked cheese will be pleased, while vegetarians trying to quit cheese will find their salvation here. Joanne’s recipes are always easy to read and require short preps – I always go to her books when I don’t have time to putter over meals but want great, satisfying tastes. Two caveats: Joanne includes revised versions of some favorites from her other books here, but the majority of recipes are new and will satiate her audience. And if you are low tech, without either a blender or food processor, get one/both first, or you will sit on the sidelines here.