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Renown nutritionist and dietitian,Vesanto Melina, brings you up-to-date on the latest research about dairy and your health. Tables and charts show calcium, protein, and other nutrients in a variety of plant foods to help you safely replace dairy in your diet. And this new edition contains designations for each recipe to indicate whether it is gluten, soy, nut, yeast, and/or corn free for people who are sensitive to a wide range of food allergens.

Average Customer Rating:

Impractical recipes

Customer Rating:

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	Customer Rating:
I dont agree with some ingredients, but it is a great book for creative chefs!!

REAL fake cheese!

Customer Rating:

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!

Interesting and Innovative recipes

Customer Rating:

I was very impressed by the uncheese dips in this book that I have made so far. I have been vegan for the last five years and the one food that I miss from my pre-vegan days is cheese. This cookbook is a great way to make tangy cheese-inspired dips that are flavorful, but not loaded with fat, the way cheese made from dairy is. So far I have made the Chick Cheez, Gee Wiz spread and the Red wine cheese spread (forgot the exact name). The Chick Cheez came closest to the dairy cheese taste that I remember. I plan to try the cheese blocks as well to see how well they slice and grate. I will continue to experiment with these recipes, as they are a tasty and healthy way to satisfy cheese cravings.

Great Book!

Customer Rating:

I've made a few recipes in this book. They have all been great! We make grilled "cheese" sandwiches, use it in wraps, on English muffins, etc. Tonight I made the Eggplant Parmezano. Excellent! I've also made the baked Mac and Cheese, which was also very good. I definitely recommend this book. It's cheesy, though it doesn't really taste like "real" cheese. But my meat eating, cheese loving husband has loved everything I've made so far and is impressed by the cheesieness.