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

The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes | Jo Stepaniak | Life Changing!

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The Ultimate Unche...

	The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes Jo Stepaniak Book Publishing Company (TN), 2003 - 192 pages average customer review:based on 98 reviews view larger image
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highly recommended

The Cookbook I Was Always Waiting For!

This cookbook is pure magic! Who would have thought you could combine a few simple ingredients and end up with the most sumptuous sauces, delicious dips, and enticing entrees without using one ounce of dairy? Not to mention the block cheezes which work so well in a sandwich or sliced onto crackers. What amazing alchemy is at work here? I came across Ms. Stepaniak's first uncheese cookbook (The Uncheese Cookbook) several years ago when my then teenage daughter decided to become vegan. I really needed some ideas for food that was familiar, yet vegan, and also delicious, and hopefully healthy. "The Uncheese Cookbook" satisfied all these requirements, and then some. I was simply amazed at the delicious recipes and the overwhelmingly positive responses from my family. Needless to say, this book soon became a much loved and much used treasure. I actually ordered a spare copy as I was worried I would wear out the first!

Then along comes the "The Ultimate Uncheese Cookbook". Again, high quality recipes with the same delicious results. This book contains many of the old favorites along with some wonderful new additions. As in all of her cookbooks, Ms. Stepaniak presents her recipes so invitingly you almost feel like she is in the kitchen with you. The recipes in the "The Ultimate Uncheese Cookbook" contain complete nutritional profiles as well as listing common allergens (such as soy, wheat, or corn). You are also given recipe variations so you can adjust the final presentation to your liking - less spicy, more creamy, etc.

Here are some of my favorites which have also won fans among my family and friends. Crock Cheez, any variation! I cannot say enough about this thick, spreadable cheeze! This alone is worth the price of the book! Spread this on a toasted bagel, and you will never go back to cream cheese! And speaking of cream cheese, why not try one of the vegan versions in this book (Rich Tofu or Almond Creme Cheez)? The Cottage Cheez is better than any dairy version I've ever tried, and works wonderfully in pasta dishes. The Cheez-A-Roni is quite addictive, and especially appealing to children, as is the Cheez Wiz Sauce. You will find excellent recipes for tofu based "sour cream" and mayonnaises which work beautifully in any setting. The melty cheezes are good on steamed vegetables, veggie pizzas, baked potatoes, and if you are like me and can't wait that long, write out of the pot! And I could write two more separate reviews on the fondues and desserts alone!

Anyone looking for alternatives to dairy need look no further! Ms. Stepaniak has provided us with the quintessential volume on how to create dairy free versions of all our most beloved foods, from the everyday basics to the true gourmet. How grateful I am for this invaluable addition to my cooking library!

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Life Changing!

The hardest part of becoming vegan for me was giving up cheese. This book literally saved my life (and the lives of countless animals!). The recipes are interesting and inventive, and while they don't taste, look, or behave exactly like cheese, they still have an uncanny resemblance and flavor that truly satisfies. Some of my favorites: Crock Cheez, Gee Whiz Spread, Port Wine Uncheese, Broccoli Pesto Pasta, Cheez Please Soup, Zucchini Chedda Soup, Philly Potato Chowder, Besto Pesto, Tofu Pate, Stuffed Shells, Chickpea Flour Pizza, French Bread Pizza, Cheez-A-Roni, and Tetrazzini. And I don't know what I would do without simple, convenient, inexpensive, and healthful staples like Parmezano Sprinkles (a Parmesan cheese alternative), which I use on almost everything, and Instant Cheez-It (a dry mix for cheesy sauces on-the-fly). People who don't like this book clearly haven't explored it fully. As with any cookbook, there are some recipes I like more than others, but there is so much to love here that you are sure to find your "cheese tooth" satisfied!

W. Orwonte

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Unlikely combinations surprise with delicious cheese-like flavors

I've long called Jo Stepaniak a genius for what, at first glance when new to veganism, seemed unlikely combinations which I found, as long as the specified ingredients and techniques are used, turn into the most surprisingly delicious, satisfying and repeat-worthy vats of healthy, compassion-filled deliciousness.

I like going to sources of inspiration and discovery whenever possible. I recently looked closely at another currently popular vegan cookbook and, as a long-time vegetarian cook and cookbook collector, recipe after recipe in it was one I recognized from a variety of other cookbooks from over the years. Most vegan cookbooks have many recipes which can be traced back to Jo's original books (this one is the 10th anniversary edition of the original UNCHEESE COOKBOOK, from 1993, I think). Many books (by others) using nutritional yeast followed her ground-breaking original. The reason I call Jo's recipes genius is because so many flavor notes are considered when she adds a little of this and a little of that .. the things that raised my eyebrows at first (and still, really .. first with surprise, curiosity, and maybe a little doubt, but now with admiration and anticipation). The complexity and depth of flavor, compared to other simpler non-dairy cheese recipes that followed in many other books, is incomparable.

Recipes I return to over and over - each of which is worth the price of the book alone, even if you like nothing else - are Gee Whiz (this blows my mind me every time), Cheezy Broccoli and Rice Casserole, Frittata, Zucchini Chedda Soup (my notes scribbled in the book say "a total winner!" - and I remember feeling dubious about, then completely surprised by that combination), fondues, and more. I haven't tried Lemon Teazecake but I've heard it raved about .. so much that I'm almost afraid to make it. :) Have I loved everything I've made from it? No, I didn't like one of the most touted recipes from it, but I don't like the main flavor ingredient in ANYthing (still, I had to try it), so that's about my particular taste preference, not the recipe.

I have hundreds of cookbooks. It's an impossible expectation that every recipe in every book will satisfy every palate. It's also an impossible expectation for anything but cheese to taste exactly like cheese. When one either chooses not to eat cheese out of compassion for animals or cannot because of health concerns, it is missed by many. These recipes satisfy that longing in the way a veggie burger with all the trimmings satisfies a burger craving. Do they stand up as identical when tasted side-by-side? No. Reasonable expectations are required when looking to satisfy a desire for something which is no longer acceptable to you. These recipes don't claim to be cheeses with all the creaminess, oozing fat (a plus AND a minus- :-D ), and texture of cheese (on pizza, for example) ... they are UNcheeses which need to be tasted as the separate foods they are. As such, the ones I've made with ingredients I like are, in my opinion, brilliant.

Along with its very considerate second index by allergens, one of the things I love about ULTIMATE UNCHEESE is the many creative variations offered - and the encouragement to explore your own preferences and adapt recipes along those lines. There are a lot of ways to vary and customize the recipes, as long as the basic ingredients and techniques are followed, an important thing to get straight about this book. If one uses powdered nutritional yeast rather than flakes without adjusting measurements as suggested (use half), uses bottled lemon juice instead of fresh, or uses a different mixing method than in the recipe, the results will likely be horrible. You may not love every recipe (never have in any cookbook, personally) but, unless you can't abide nutritional yeast, chances are good that you'll discover some long-term favorites in this book which will at least be reminiscent enough of cheesy goodness to live happily without the real thing.

I treasure my library of Jo's books and have been positively influenced by her deep and sincere compassion spread through them. I also use her SAUCY VEGETARIAN often - and am now eagerly anticipating the release of the 2nd edition of another favorite by her, VEGAN VITTLES!

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The Uncheesiest!

Many folks I've talked with who follow a vegan diet have said they had a difficult time giving up cheese. I was among them, and cheese was my last hold out. Imagine how happy I was the first time my son made lasagna with one of the cheezes from this book and it was delish!

Although I have yet to try every recipe, the ones I have tried have satisfied the cheese lover in me. The Gee Whiz spread is great for mac and cheeze and Crock Cheeze is amazing. One note: Switching to a cheese substitute immediately upon embracing a vegan diet can be a disappointment. It took me time away from cheese completely to really appreciate the various vegan cheezes that are available, including those in this book.

Jo offers tips and support in all of her books, and makes being vegan a breeze.

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Ultimate Uncheese Cookbook is just that!!

I love this book. Part of becoming vegan meant giving up my love, cheese. This book brings together so many great recipes that are super cheesy and easy to make! A must have!!

reviews: 1, 2, 3, 4, page 5, 6, 7, 8, 9, 10, 11, 12, 13, 14

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