Joe Stepaniak's "Ultimate Uncheese Cookbook" was among the first cookbooks I bought after choosing to adopt a vegan diet 3 years ago. For those not familiar with the term "uncheese", Stepaniak uses it to impart rich-tasting spreads, dips, sauces and blocks produced with dairy-free whole foods (primarily beans, nuts, or grains).
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Cheese lovers be forewarned: you may be in for some dissatisfaction if you're expecting tofu to taste like Feta cheese or chickpeas like Havarti. The book's introduction even acknowledges that "uncheeses are not going to be like dairy cheeses, so please adjust your expectations accordingly. "
Unfortunately I skipped Stepaniak's well-intentioned introduction and plowed in to the recipes, attempting Tofu Ricotta, Chick Cheez, Swizz Cheez, Buffalo Mostarella, Brie, Betta Feta, White Bean Boursin, Monterey Jack and Port Wine uncheeses. And while all were tasty (my popular is the sharp Chick Cheez spread--made from Garbanzo Beans) they left me somewhat disillusioned and wondering either I could surely live without real cheese.
As a corollary of not immediately finding excellent non-dairy replacements for my most popular cheeses, "The Uncheese Cookbook" sat dormant on my shelf for some time. Little did I perceive that I would come back to Stepaniak's book later (many times), finding it had improved with age. Its most vital part is that it introduces unfamiliar ingredients, and uses them as well as more ordinary items--including raw nuts--in groundbreaking fashion.
"Ultimate Uncheese Cookbook" - Innovative, Healthy, & delicious Recipes From Plant-Based Ingredients
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