Love the FOK cheese recipe (pizza) in this book. I enjoy it on non-dairy pizza, of course. But also on pasta, crackers, whole wheat bread (with sliced tomatoes and dijon), salads, or anywhere you used to use cheese. (feta, herb, swiss, dip. parmesan) It's easy to adjust how creamy or tangy, salty or sandy you want it to be just by adjusting the proportions. And EVERY herb goes well with it! (basil, cilantro, dill, chives, parsley, rosemary). FUN to experiment!