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The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes Paperback – February, 1994

4.3 out of 5 stars 200 customer reviews

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Editorial Reviews


For this tenth anniversary edition of her popular The Uncheese Cookbook, author Jo Stepaniak has completely revised her acclaimed orginal recipes and added many new ones. Includes an introduction by Vesanto Melina, RD, on safely eliminating dairy products from the diet. --This text refers to an alternate Paperback edition.

About the Author

JoAnne Stepaniak is at the forefront of the international movement for compassionate living. She has devoted her life to the study, practice, and advancement of engaged compassion. Her books and articles have been widely published and circulated throughout the world. She is the author of "Being Vegan" and "The Vegan Sourcebook". --This text refers to an alternate Paperback edition.

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Product Details

  • Paperback: 192 pages
  • Publisher: Vegan; 1 edition (February 1994)
  • Language: English
  • ISBN-10: 0913990426
  • ISBN-13: 978-0913990421
  • Product Dimensions: 8 x 7 x 0.4 inches
  • Shipping Weight: 6.4 ounces
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (200 customer reviews)
  • Amazon Best Sellers Rank: #1,296,766 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
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.
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Format: Paperback
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.
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Format: Paperback
I think I speak for many vegans when I say that giving up dairy is one of the hardest parts of becoming vegan. I tell my students not to give up a particular food until or unless they find a satisfying vegan replacement for it. Otherwise they will surely feel deprived and inclined to "cheat," which leads to a viscious cycle of deprivation, cheating, and guilt, and that is self-defeating. In the Ultimate Uncheese Cookbook, Joanne Stepaniak, educator and author of over a dozen books on veganism, has updated her original Uncheese Cookbook from 1994. In the introduction, Vesanto Melina, MS, RD, explains the history of the dairy industry in North America, and the governments economic support of agricultural systems that produce dairy products. Twenty-seven pages of introduction include charts depicting how to get calcium from plant foods, and the nutritional benefits of uncheese vs. dairy cheese. My 14-year old vegan-since-birth daughter selected several recipes to make herself, such as Gooey Grilled Cheez for sandwiches, Unstuffed Shells which is a fabulous ricotta substitute, and Traditional Macaroni and Cheez, all of which were hits. Some of my favorites include Betta Feta, Gee Whiz Spread, Crock Cheez, Lemon Teasecake, Nacho Cheez Sauce and Dip, Parmezano Sprinkles, and Three-Cheez Lasagne. As in all of Stepaniak's cookbooks, the recipes are clear and concise, with nutritionals included for each recipe. The index is thoughtfully categorized according to gluten-free recipes, soy-free recipes, nut-free recipes, yeast-free recipes, and corn-free recipes. Whatever your particular dietary needs are, Stepaniak has taken them into consideration in the Ultimate Uncheese Cookbook.
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Format: Paperback
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!!!
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