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The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes | 
 enlarge | Author: Joanne Stepaniak
Publisher: Vegan
Category: Book
List Price: $12.95
Buy Used: $5.99
You Save: $6.96 (54%)
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Rating:  98 reviews
Sales Rank: 321421
Media: Paperback
Edition: 1
Pages: 192
Number Of Items: 1
Shipping Weight (lbs): 0.8
Dimensions (in): 8 x 7 x 0.5
ISBN: 0913990426
Dewey Decimal Number: 641.563
EAN: 9780913990421
ASIN: 0913990426
Publication Date: February 1994
Availability: Usually ships in 1-2 business days
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Shipping: International shipping available
Condition: Ships Same or Next Day.
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Product Description
Create non-dairy substitutes for many of your favorite cheeses right in your own kitchen-Liptauer, brie, havarti, Gruyere, colby and more. Truly innovative recipes for more than just macaroni and cheese!
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| Customer Reviews: Read 93 more reviews...
 NEEDS SERIOUS TWEAKING, but good idea for cookbook December 20, 2008
veggie goddess
0 out of 2 found this review helpful
I have two other cookbooks from Jo Stepaniak (Vegan Vittles, Table for Two), and they are both pretty bad. The recipes range from bland to gross. The desserts are AWFUL and the stereotype of what "health food" tastes like. I would NEVER EVER give any of the food in these books to a meat-eater considering a vegetarian diet. For example, putting ALL whole wheat flour results in the toughest and grossest cakes. Or peanut butter and broccoli sandwiches? Are you KIDDING me? !! Yet all her recipes call for that because health comes as a priority over taste in her books (which is fine health food nuts who are already vegan, but a bad selling point to the carnies!). For people who are just looking for cruelty-free TASTE, read on:
I would call this her best cookbook, and there is a lot of comfort food here that I have missed. However again, her recipes are pretty bland. But if you are already a decent cook, you could doctor each recipe, as I do appreciate the creamy textures here a lot. I tend to double all the spices she calls for, and double or triple the salt. Also, she uses way too much lemon juice. I cut out about a third of her lemon juice.
The mac and cheese sauce and nacho sauce are good. The pub fondue is HORRIBLE!!! I eat the grilled cheese sandwiches often and enjoy them (the gooey one is easy to make). Her baked mac and cheese recipes are also not great. NOT CREAMY AT ALL. It just has dried crusts on it. The souffles are also weird and borderline bad. I LOVE the creamy unstuffed shells recipe. The cheesy rice and broccoli was a huge disappointment that can't be doctored. I ate "South of the Border Fondue" with my good Mexican vegan friend, and while we both enjoyed it, he thought the name was a joke because it was nowhere near any Mexican food his family eats.
The calzones are GREAT, but USE UNBLEACHED white flour, NOT the whole wheat she calls for. It will come out heavy and nasty if you use her whole wheat flour in her recipes. If you really want to use whole wheat, then use less than half in ANY baking recipe.
I didn't try any of her desserts in this book, because she's already set up a bad track record from the dessert sections of her other cookbooks. I won't waste any more food trying this chapter of the book. I have better cookbooks for vegan desserts.
If you want GOOD and TASTY vegan recipes that you would be proud to show off to a carnivore, try any of Sarah Kramer's cookbooks ("How it All Vegan", "La Dolce Vegan", etc..) . "Vegan Cookbooks Take Over the World" is also an EXCELLENT dessert cookbook. WOW these are good and will SHOCK any non-vegetarians you know. If you are concerned about health, use organic ingredients and non-hydrogenated margerines and shortening! Also, use fresh rather than frozen, and used UNBLEACHED organic white flour instead of that bleached crap.
Enjoy! :)
 I LOVE THIS COOKBOOK!!!! December 19, 2008
M. paris
1 out of 1 found this review helpful
I just bought this cookbook and already loved the first mac and cheese recipe...I have been trying to find recipes that taste great without cheese or gluten...it is really tough..
THANK YOU, JO STEPANIAK, FOR COMING UP WITH THESE RECIPES!!!
 Impractical recipes December 4, 2008
Deanna Maldonado (Davenport, FL, United States)
0 out of 7 found this review helpful
This book contains a lot of useful information about nutrition, ingredients, and the differences in cheese vs. uncheese. Having said that, I have to admit I didn't find these recipes very useful. I can't vouch for taste because I didn't actually try any of the recipes. Most of them require ingredients that can only be found in a whole foods store, like nutritional yeast flakes or miso paste. You also have to plan in advance to prepare some of the recipes, like the imititation feta cheese which has to be marinated for 2 days to a week before it attains flavor. I didn't think it would be worth the effort to approximate the taste of cheese; I'd rather have the real thing. If you really need a substitute for cheese, it might be worth a shot, but if you're a real cheese lover, you might be disappointed.
 Goooood a fun book for the creative cook November 22, 2008
Guy Turf (Bangkok Thailand)
I dont agree with some ingredients, but it is a great book for creative chefs!!
REAL fake cheese! September 6, 2008
Erin B. Glasser (Anchorage, AK)
3 out of 3 found this review helpful
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!
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