If you still have that hankering for a hunk
of cheese, look no further. This amazing 10th anniversary edition
cookbook contains the most delicious, "fooled-you" vegan cheese
recipes since… well, the original "Uncheese Cookbook"! With recipes
for I Can't Believe It's Not Cheese Sauce, Amazing Mac and Cheese
Sauce, Parmesan Sprinkles, Port Wine Cheese Spread (our personal
favorite!), French Onion Soup Gruyere, Betta Feta Cheese, Quick and
Easy Alfredo Sauce, Spinach and Cheese Calzones, amazing fondues,
dips and soups, and an entire chapter devoted to making your own
hard cheeses like Gouda, Mozzarella, Muenster and Brie, any vegan
cheese lover will be in pure bliss. 191 pages. Cover price
is $18.95 per copy, our price is $14.49!
Average Rating: (From 5 Reviews):
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Absolutely the Best Un cheese
From Rita of Seattlw, Washington on .
This book is an absolute must for any vegan. The best part of the book is the authors encourgement to try different ingredients and to experiment to find that ultimate uncheese cheese. There is no cheese on the market that can match the taste of these cheeses. Granted some of them are just great veggie patets but that works too.
From mc of Chicago, Illinois on .
I made some of the pepper jack cheese, which was incredibly simple and quick (about 5 minutes) to make. It's the exact consistency of cheese!! It's yummy and even melts!! No more yucky overprocessed store-bought cheese for me!
From Amy J of Louisville, Kentucky on .
Right now in my fridge I have the "Buffalo Mosterella" (Smoked version) and "Colby".
Neither one of them actually tastes like the real thing, but they are very cheesy and are a definite positive addition to my meals. The mosterella has the exact texture of cold pack cheese and really tastes great on cracker or crusty bread (you do not even taste the oats, they provide texture only). The colby reminds me so much of the base of a con queso I used to get at a local Tex-Mex restaurant that next time I make it, I will add skip the agar use cornstarch and add jalepenos/tomatoes to keep it a sauce; it was equally as delicious on my English muffin with a little "earth balance", almost like a breakfast grilled cheese and I also stuffed into my pita pocket filled with salsa and vegan taco filling and grilled to melt the cheeze(A great lunch!). For my taste, I have to reduce just about everything but the liquid, tahini and nuts; the flavorings and yeast are just too over powering. I also use unsweetened almond or soy milk to make the cheezes richer.
I really appreciate the creativity in Joanne's books, I think she's brilliant. It's amazing what a few spices and some ground nuts can produce. Because of her recipes I have made offshoots for cream soup bases and very dairy like sauces. Her creativity is addictive.
So with that I recommend this book. If you are sensitive to strong tastes then start out by reducing the amounts of flavorings and increasing according to your taste.
Buy this book or I'll find you and make you buy it!
From Anonymous of Chi-town, Illinois on .
The cheese you will make is far superior to any vegan cheese availible in any store. Some of the recipies make cheese that melts! So very yum!
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From Liz of Oakland, Michigan on .