I had some help from Erin on this one, and I will need help with your reviews, too. I'm not sure if the same named recipes (in Uncheese and Ultimate) are the exact same recipe. If they are, I will delete it from one of the lists. Just let me know, and be sure to specify variations.

The Uncheese Cookbook
Cheezes, spreads, and dips
Betta feta

Boursin cheeze

Brie
My favourite thing I've made from this book so far! I used the wheat germ as the topping. It came out great! It's amazing sliced thin inside of a grilled cheez sammich or on a pizza. (dannibazaar)
Chunky Roquefort dip and dressing

Colby cheeze

Cold tomato cheeze dip

Fresh mostarella
I used it in lasagna to feed my SICILIAN!!! grandmother, and she loved it. crazy. (kelsi)
Garbanatto

Garbanzo gruyère

Garbanzo havarti

Gee whiz spread

Gooda

Herb and tomato cheeze spread
Not very herby or tomatoey, but pretty good and easy to whip up.  It doesn't call for any cashews or tahini, which I like.  If I make this again I might use tomato paste instead of ketchup and up the thyme or add some Italian seasoning.  The aftertaste of this reminded me of eating pizza, which is a good thing to me (berryraw)
Hot parmesan artichoke dip

Kefir cheeze

Light tofu creme cheeze

Liptauer kase

Muenster cheeze

Onion, dill, and horseradish cheeze

Parmazano

Pecan cheeze

Port wine uncheese

Rich tofu creme cheeze

Swizz cheeze

Tofu cottage cheeze

Tofu ricotta

The Ultimate Uncheese Cookbook
Spreads, Dips, Pestos, and Sprinkles
All Season Blend

Besto Pesto

Betta Feta
Thumbs down.  Not really bad but mushy and didn't really taste like feta. (veggydog)
More like paneer (think indian) than feta- but really it's own breed. It was not feta, but unique and different. We liked it in stir fry and indian dishes. I used brown rice miso paste. (wiggly)
Cashew Sesame Bean Cheez

Chick Cheez

Smoked
it was enjoyed by all.  Of course, it's not as smooth as the tofu Crock Cheez; I had to add a tablespoon of water to moisten it up a bit.  As far as I can recall, though, the flavor is pretty much the same as the tofu kind--a really good sharp flavor.  The color is not particularly beautiful, but it's easy to get past that when you taste it. Definitely make it at least a day before serving; the flavor gets better as it ages. (veggydog)
Chickpea Havarti Spread
very good!  Even my omnivore DH thinks so. (tintexas)
Creamy Cottage Cheez
I made this after reading an Amazon review that said this was amazing.  It is essentially tofu and mayo, which might have promise as some kind of tofu salad, except one is expecting cottage cheese, and the end product of this recipe is not something you'd want to eat with fruit for breakfast.  Actually, it doesn't bear any resemblance to cottage cheese except in color. No one liked it very much. (jkl)
Crock Cheez
his is OK on its own as a dip for pretzels & crackers.  It is better spread on a sandwich of toasted bread with avocado & carrots.  It is excellent mixed with salsa, warmed up and used as a nacho cheez dip.  If I served this as nacho cheez dip to omnis, I don’t think they would know it was not real cheese. (purpledancer)
Bugsy's Crock Cheez

Crock Cheez Gone Meshuga

Derby Sage Cheez

Fiery Crock Cheez

Horseradish Crock Cheez

Plum Good Crock Cheez

Smoked Crock Cheez
I used roasted cashew butter, because I didn't have raw on hand.  It was really good.  It also gets better with age (tastes less and less tofu-y as the days go by). (veggydog)
Gee Whiz Spread
Eh, too mustardy for me.  It had a funky taste and mine turned out a bit too thick. (berryraw)
Hot Parmesan Artichoke Dip
A really good recipe but still tastes a lot like white beans. (wiggly)
Hot spinach artichoke dip
Made this for when the omni in-laws came over, because they always order spinach artichoke dip when we go out to restaurants. I thought it was pretty good, and apparently they loved it. Everyone kept going back up for seconds, thirds, fourths, etc. I made it with the silken tofu and you couldn't even tell it was tofu-based. Next time I might throw in some daiya to get more of a melty cheesy effect. (kristinv)
Incredible Almond Creme Cheez
This did not work out for me.  It had the consistency of slime.  I don’t think I will attempt it again.  I would like to know how this recipe turned out for anyone else who tried it. (purpledancer)
THis was sooooooo good. It reminded me of a mild dairy cream cheese. The key is to make sure you beat it before you refrigerate it, and stir it A LOT before serving it. (fufu)
Parmezano Sprinkle
Thumbs up, but I've always used cashews instead of almonds.  (veggydog)
so easy and so good. (kelsi)
using sesame seeds and I absolutely adore it.  I've put in on my spaghetti and sprinkled over a salad.  I actually like it better than the shredded parmesan cheese that my DH buys at the deli section.  I am in love!  (tintexas)
This is one of our favorites- have used organic hemp seeds, cashews, blanched almonds and sesame seeds. It's always good. (wiggly)
Simple to make and tasty. I used the white sesame seeds. Tastes a little funny by itself but worked great in the spinach-artichoke dip. (kristinv)
Port Wine Uncheese

Rich Tofu Creme Cheez

Roasted Red Pepper and Garlic Spread

Sofcheez Crumble
This worked pretty well for a quick pizza cheez.  I omitted the salt since miso is already pretty sodium-laden and added a tablespoon of nutritional yeast.  Not my favorite, but good for something fast and when I am tahini-less. (berryraw)
Spicy Herb and Tomato Cheez Spread

Tofu Pate

Tofu Ricotta

White Bean Boursin
It was nothing to write home about. (veggydog)
White Bean Liptauer

Uncheese
Sauces, Pestos, and Dressings
All season blend

Cheezy vegetable bechamel sauce

Chiles, corn, and jack cheeze

Cold mostarella sauce

Creamy pesto dip, topping, and spread

Egg free mayonnaise

Eggplant pecan pesto

Green goddess ranch dressing

Instant cheeze sauce

Marinara sauce

Mornay sauce

Simply cheezy sauce

Southwestern beer and longhorn sauce

Soy cheeze gravy

Spinach tomato pesto

Tangy chedda sauce

Tofu sour cream

Tomato con queso sauce

Unprocessed cheeze sauce

Walnut chevre dressing

Walnut gjetost sauce

Worcestershire sauce

Zucchini fontinella sauce

Ultimate Uncheese
Cheezy Hot and Cold Sauces
All American Cheez Sauce
this was so averagely average.  TBH I wasn't expecting too much because the ingredients weren't anything great/unusual.  It was ok.  It was way way way too thick on heating.  As in so thick it would have been classed as a spread (or a lump) and not a sauce.  I had to add quite a bit of water (not sure how much) to give it a sauce consistency. Overall it just lacked something.  My meal was saved by the fact I added lots of freshly ground pepper, and by the 'chorizo' chunks I added to the mac n cheeze I was making. I wouldn't bother with it again, although I did quite like the addition of carrots to give the (tiny amount of) colour - a good way of adding a bit if extra veggies without noticing it in the final dish. (shelloid)
Amazing Mac N Cheez Sauce
A good yellow sauce. I had it on a casserole and it browned nicely. (dannibazaar)
Cashew Cheez Sauce

Cashew Sour Cream Sauce

Chick E Cheez Sauce
made this and wasn't sure but it was very very tasty! we put it on hashbrowns and scrambled tofu and it was all eaten up. yum. (bp)
Made this as the cheese sauce for a gluten-free mac 'n' cheese I took to a potluck. Omitted the miso due to questionable GF status. Tastes good and got lots of compliments at the potluck. Chickpea flour makes this sauce have a bit of a grainy texture to it...so might be better off with a different recipe if you want a super smooth sauce. (kristinv)
Hot or Cold Tangy Chedda Sauce

I Can't Believe It's Not Cheez Sauce

Instant Cheez It

Luscious Low Fat Cheez Sauce
This was good. I honestly can't tell much difference in taste between a lot of the sauces. All good, but all similar. (dannibazaar)
Melty White Cheez
Good. It tasted a lot like the low fat sauce... (dannibazaar)
Chedda cheez
Eh, it's okay.  It didn't end up as cheddary as the block uncheez or like other "cheddas" I've made.  I like it but have had better.  Maybe adding more nooch would improve it. (berryraw)
This didn't taste very cheesy to me. The primary flavor I tasted was onion powder. Good texture and consistency...easy to make. I'd be willing to give it another try with less onion powder. I thought overall it was okay, but my hubby thought it was really good. (kristinv)
Spicy
wasn't too impressed with it though.  It tasted good with the stuff we ate it with (soyrizo concoction), but on its own it was kind of blech. (berryraw)
Minute Man Cheez Sauce
Awesome and quick.  I needed a cheez for a pizza and made this, omitting the salt for soy sauce and a little miso and also adding a few drops of liquid hickory smoke.  It made just enough for my little pizza and tasted great. (berryraw)
I seriously had to make a quick dinner for 10...I used it on a lasagna with an equally quick homemade marinara, mushrooms, artichokes, and cut up Tofurkey Sausages.  The Cheez Sauce was great! And quick, like promised.  It came together in the blender and that was that. (babysgotsauce)
Nacho Cheez Sauce and Dip
This is a good sauce to make when you're all out of daiya and want a cheesy sauce for your burrito. I actually had all the ingredients on hand except for the fresh cilantro but subbed dried instead. Easy to make and tastes great over refried beans. This would be better if it had some minced tomatoes and jalapenos stirred in, and I will definitely try it that way next time. (kristinv)
Nippy Tomato Non Queso Sauce

Quick and Creamy Non Queso Sauce

Quick and Easy Alfredo Sauce

Salsa Cilantro Cheez Sauce

Say Cheez Gravy
This was actually pretty good, I just didn't like it very much; if that makes any sense at all.  I was looking for a low-fat gravy to use with biscuits and tempeh sausage.  My hfs used to make really good nooch gravy and I thought this would be similar.  I tasted it without the optional sherry and it was lacking something, so I added some sherry.  Even though I did not add the full 2 tbsp, the sherry taste was still very strong.  I added about 1/2 cup extra nutritional yeast to cut it a bit.  Cams liked it enough to eat three biscuits.  It just didn't really suit my tastes.  (lotus)
Unprocessed Cheez Sauce
I've been making the unprocessed cheese sauce about 1-2 times a week, I totally love it!!! I've been eating it as mac and cheese, or just adding steamed brocolli...I always end up licking it up with my fingers. (babysgotsauce)
I like it both ways (tofu and beans), the tofu makes it cremier so if you can eat soy i would go with that, (my daughter is allergic so I've made it with beans too, which is still very good, although she doesn't really like it.)  I use chickpea miso, its yellowish/mild (I think thats the only way chickpea miso comes, but not totally sure.)  It came in a refridgerated jar and was around 5.99-6.99, so yes kind of expensive...but I've had it for at least 5 months and theres still more than half left (babysgotsauce)
Veggie-based cheeze sauces (this one has potato, onion and carrot) are my favorites, so of course this appealed to my tastebuds. It is also nooch- and miso heavy which I like, but I know that a lot of people don't. As usual, I couldn't help but adding a few extra ingredients to the sauce: A tablespoon of tahini to boost the creaminess, some tomato paste to deepen the flavor, and some dijon mustard. I had it over pasta and broccoli one day, and in a burrito with beans and veggies the next. Liked it best when it had cooled down and thickened a bit. (eldsjal)
Warm Cheez Wiz Sauce