Customer Reviews

The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes

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4 star:		(5)
3 star:		(0)
2 star:		(4)
1 star:		(8)

 

 

"The Uncheese Cookbook" was the first vegan cookbook I bought for myself. I had mostly been trying to wing it as a vegan cook and was not doing a great job! I was excited beyond belief to find the book and at the same time was indeed skeptical. My skepticism was short lived. The Philly Potato Chowder alone is worth the price of the book. It is creamy and rich beyond what I could have believed was achievable without dairy products. This is my teenage son's and 6 year old daughter's favorite(and my teenager's friends!). There are some lovely ethnic recipes such as Aunt Shayna's Potato Cakes and Mattar Paneer. To think of this book as simply a bunch of cheese substitutes would be doing the book and its author a disservice. Joanne has worked very hard to re-create the textures and flavors of many well loved dairy favorites. Her recipes satisfy that need for homey, cheezy, thick, rich flavors that many vegans, allergic folks, lactose intolerant or just plain health conscious people have missed for a long time. Serving up a hot bowl of chowder with some bread and a salad is an incredibly satisfying experience! Macaroni and Tomatoes is a hot and bubbly wonder concoction. It is so hearty! My newest favorite is Gee Whiz Spread mixed with a large can of chunky tomato sauce on the stove until hot and bubbly over steamed kale. I just ate it for breakfast!

On another note, these recipes are incredibly good for you. The ingredients are first rate(unlike many store bought un-cheeses) and of course...no saturated fat or cholesterol. The Gee Whiz Spread has beans in it making it a real nutritional powerhouse and seriously rich and creamy. Nutritional information is included for each recipe as well.

I would recommend all of Joanne's books, but to someone looking for a book dedicated to richness and creaminess this is the one I would start with. It is a great introduction to how good vegan cooking can be!

the most important thing about Stepaniak's Uncheese Cookbook is that it helps us reconceptualize cheese as a combination of flavors and textures instead of letting us continue to treat
it as just an ingredient or food.

Cheese is tangy, salty, creamy, rich--and so are Stepaniak's "uncheeses". By using a combination of healthy core ingredients including torula yeast, lemon juice, tahini, oats, cashews, tofu, onion, garlic, and pimientos, among others, Stepaniak has created some really clever and tasty recipes that take the place of cheese quite well.

If you have read the one negative customer review posted here, let me assure you that that reviewer was wrong. The two recipes upon which that review was based are not the two best in the book. Like any cookbook, some recipes among the hundreds work better than others.
I've spent a few years with this book, though, and it has changed the way I approach vegan cooking. The best recipes in this book are marvels.

A few examples: the "mostarella" "cheeze" (particularly with a touch of hickory smoke flavor added)is a delicious soft, spread that has received praise from everyone to whom i have ever served it. The stuffed shells and lasagna recipes are simple, elegant, and impressive. the sauce recipes are top notch,
and the cheesecakes are great.

a wonderful thing about this book is that once you master the basic techniques of creating uncheeses, you begin to see how Stepaniak uses them as a foundation upon which to build a repetoire of creamy, cheesy vegan ideas. Then you can start to develop your own versions of traditionally dairy-based recipes.

don't hesitate to pick up this book. And while you're at it, check your supply of torula (nutritional) yeast, onion & garlic powder, cornstarch, pimientos, lemons, tahini, and raw cashews. if you've got that stuff, a good blender, and Stepaniak's Uncheese Cookbook, you're ready to get started!

The recipes in this book are nothing short of miraculous! I have been using The Uncheese Cookbook for years and am probably due for a new copy, as my book is well worn with many dog-eared pages. The recipes aren't cheese, so don't expect them to be. They are UNcheeses. Still, they have an incredibly cheeselike flavor and texture. In fact, several of them come so amazingly close to "the real thing" that even some of my dairy-eating friends have been fooled.

What is particularly impressive is that the ingredients are wholesome, natural, REAL foods--not the highly-refined starches and other questionable items used in many of the commercial soy cheeses (which, in my opinion, taste like plastic). Furthermore, these recipes taste GOOD and are surprisingly easy to make. Here are some of my favorites: Gee Whiz Spread (awesome!), Colby Cheeze, Gooda Cheeze, Boursin, Hot Parmesan Artichoke Dip, Philly Potato Chowder, Curried Cauliflower Cheeze Soup, Unprocessed Cheeze Sauce (heavenly!), Fondue (every kind under the sun!), Stuffed Shells, Grilled Cheeze, Cheezecakes (yum, yum!), and so much more.

Not only are the recipes imaginative, delicious, and rich tasting, they are remarkably low in fat (there's a nutritional analysis with each recipe). Many other cookbook authors and recipe developers have tried to imitate Ms. Stepaniak's uncheeses, but no one could surpass her original creations. She's a true pioneer.

If you miss cheese or just want something cheesy but healthful, be sure to pick up a copy of this classic gem!!!

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  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  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.

I'm not a "health" minded person. In fact, if there was a vegan alternative to cheese composed entirely of cancer, I would probably try to eat it, and my friends would need to have an intervention to get me to stop consuming my "cancer-cheese." Basically - I'm not health food guy. I'm not "Captain Oat Bran" in other words... So when I saw all the "this stuff is so healthy" comments at the beginning of the book, I was a little discouraged... But that went away quickly. Very quickly. This stuff is just cheezy. Good cheezy, not like most "vegan cheese" recipes though... Genuinely cheesy... No... CHEEZY. The "Unprocessed Cheese Sauce" recipe is super - no MEGA-good. And coming from me, that actually means something.

In summation - I don't care how healthy it is, I'm a moral vegan, not a "health vegan" and when I want cheese, I want something that tastes good, and not just cheese-like, but profoundly cheezy, and this book is that.

To sum up my summation - This book equals good. Very good. Buy it.

What a wonderful cookbook! It's worth the price just for the Gee Whiz Spread recipe. Don't buy this book if you are expecting these recipes to be exactly like dairy cheese. Of course they are not, but they do a wonderful job of relpacing the richness and flavor of cheese in a vegan or lactose intolerant diet. The colby and swiss recipes shred and melt similar to real cheese, and the flavor is wonderful! They make the best grilled cheese sandwiches ever! As a vegan, I'm thrilled to have these alternatives to cheese. Most recipes are easy and quick to make, and once you gather all the necessary ingredients, whipping up a batch of your favorite sauce or 'cheeze' is a snap! I highly recommend this book.

When I gave up dairy products more than a decade ago, I immediately felt healthier, became congestion-free and lost 5 pounds. Unfortunately, I suffered psychological withdrawal for most things cheesy and creamy-until I discovered "The Uncheese Cookbook." Wow. I like these recipes BETTER than the real thing, and have never felt dairy-deprived since!

Here's why I highly recommend "The Uncheese Cookbook":

* Delicious nicely textured recipes - I've made a whole bunch of these over the years, and they've all turned out well. Non-vegans like them too. :-) My favorites include parmazano cheeze (great on bagels, pasta and popcorn), boursin cheeze (simple and tastes like the real thing), chedda fondue (makes great nachos), spinach ricotta balls, and peanut butter fudge pie.

* I think these recipes taste much better than all the prepared vegan cheeses I've bought. They're fresher, too.

* Caloric, fat and protein info. is provided for each recipe. While the recipes are not all low fat, the uncheezes are lower in fat than their dairy cheese counterparts, as the chart on page 17 shows. Joanne provides instructions in the introduction for reducing the fat content of her recipes.

* Instructions are very clear and specific regarding what to buy and what to do. There's a glossary explaining ingredients that might be unfamiliar.

* Recipe yield is provided both in volume and number of servings, so it's easy to figure out how much to make for the people you'll be serving.

* Creativity - Joanne is a pioneer in making concoctions of non-animal ingredients such as cashews, nutritional yeast, tahini, etc. and turning them into delicious, creamy comfort foods.

* There's a good essay on the dietary, environmental and animal cruelty hazards of dairy.

Some things to know about this book:

* Some recipes are quite simple, whiles others require a lot of ingredients and steps. Most are in between.

* Do not expect all the uncheeses to taste exactly like the cheese it was named after. Some are quite close, like the boursin and parmazano. However, others, (e.g. "gooda") does not really taste like the cheese for which it's named, but are quite delicious in their own right. Appearance and texture are quite similar to the dairy counterpart.

This is one of my favorite cookbooks of all time! I highly recommend it to anyone wishing to eliminate or reduce their dairy consumption.

Being Italian and vegan, I never thought a dairy-free lasagne was possible. Then along came the Uncheese Cookbook. The recipe for Three Cheeze Lasagne is worth the price of the book alone! My nonvegetarian boyfriend LOVES this recipe and he still eats dairy. The recipe for Pumpkin Cheezecake is amazing. I brought it to share with my nonveg neighbors and they couldn't get enough. The creamy flavor is absolutely delicious. Gee Whiz spread is great to bring to parties. Ch-easy Bean & Noodle Soup can be made in less than 10 minutes and really hits the spot on a chilly night. This book is filled with amazing totally dairy-free (that also means cholesterol-free) appetizers, desserts, main dishes and more. I look forward to trying many new recipes from this creative and delicious cookbook.

I read every page of this cookbook and have already made two "cheeze" creations. I gave some Gee Whiz to a co-worker who can't eat dairy and he snarfed it up! The Unprocessed Cheeze Sauce is heavenly...better than any dairy sauce you have ever eaten! This book is full of wonderful dairy-free creations that are healthy and taste great. These recipes are better than any vegetarian cheese you could buy and much healthier. Not only this...every recipe is easy! You must try the Three-Cheeze Lasagna...ohlalala

I'm allergic to dairy products and I used to miss them with a wild passion. Once I picked up The Uncheese Cookbook, those days were over. It is one of the most used cookbooks in my collection and easily one of my very favorites.

It can be difficult to live dairy free with so many forbidden treats dangled before one. This book makes ignoring those items easy because the recipes are simple to make and delicious. An example:

I used to make an exception to our non-dairy rules once a year on my husband's birthday when I would make him a cheese cake. (And then I would watch with sad hungry eyes as he ate it.) One year I decided to make the Gazebo Cheeze cake recipe for this cookbook for me and an ordinary cheese cake recipe for him. This way, I thought, I would not feel deprived. My plan backfired. He had a few bites of his cheese cake and then took over the Gazebo Cheeze Cake. It's that good.

If all you got from this cookbook was delicious dairy free desserts, it would be well worth the price. But that is not all: she includes recipes for cheezes, spreads, dips, soups, fondues, sauces, pestos, quiches, casseroles, melty sandwiches, and more. If you get this book, you must try:

Noodles Ramona which is kind of a noodles Romanoff knock off. I made this for a pot-luck at work and even my vegetarian averse friends couldn't get enough.

Baked Macaroni and Cheeze, a dish that embodies the true meaning of comfort food.

Rich Tofu Creme Cheeze. It's delicious on bagels or spread on banana bread.

Colby Cheeze. Great picnic food!

Tofu Whipped Topping served over fresh blueberries

And of course the Gazebo Cheeze Cake. Just make enough for seconds and thirds if you have a hungry male in your life.