Uncheese
Quiches, Casseroles, and Entrees
Aunt Shayna's potato cakes

Baked eggplant parmesan

Baked macaroni and cheeze

Blintzes

Bread and fontina croquettes

Caesar salad

Cauliflower benedict

Cheeze, bread, and tomato souffle

Chef's salad with pine nut vinaigrette

Corn and cheeze souffle

Croque madame

Eggplant newburg

Eggplant ricotta

Fabulosa kale casserole

Fettucini alfonso

Florentine ricotta pie

Frittata

Garbanzos with spinach and betta feta

Golden pasta and cauliflower salad

Grated potato gratin

Greek salad

Green bean stovetop casserole

Grilled cheeze sandwiches

Luna melt

Macaroni and cheeze souffle

Macaroni and tomatoes

Mattar paneer

Mediterranean pasta

Nina's manicotti

Noodles and cottage cheeze

Noodle kugel

Noodles Ramona

Pasta primavera

Potatoes gruyere

Quiche Laverne

Ruebens

Spinach and cheeze souffle

Spinach ricotta balls

Spinafel sandwiches

Stovetop cheezy rotini

Stuffed baked potatoes

Stuffed shells

Three cheese lasagne

Tofu devonshires

Tofu tetrazzini

Vegetables camambert

Zucchini feta fritters

Ultimate Uncheese
Quiches, Dinner Pies, Casserole and Souffles
Baked Macaroni and Cheez

Baked Stuffed Shells

Blintzes

Broccoli Strudel

Cheezy Rice and Broccoli Casserole
This is another staple in my house.  It is a cinch to make and very versatile. I've used squash and mushrooms in addition to/ instead of the broccoli, I've stirred in additional spices and mustards, and each time there are no leftovers. You just throw everything in a dish and bake it for an hour....so easy! (fufu)
I made this using broccoli and was disappointed because the broccoli was way overdone (brown and soggy). I think the rice tasted good though. If I do ever make it again I will not use broccoli. (nightbloomers)
Ridiculously easy to make and tasty too. Great for a lazy night...all you have to do is mix white rice, broccoli and seasonings, then bake. I would make this more often if I knew how to do it with brown rice. I'll have to experiment...maybe it would work with pre-cooked or partially-cooked brown rice? (kristinv)
Classic Quiche
Oh so good.  I never even liked non-vegan quiche but this was very creamy and delicious.  Pure comfort food.  I made a combination of the variations using spinach, scallions, and some vegan bacon bits. Husband says it's a winner (berryraw)
Broccoli Quiche

Classic Quiche with Bacon

Mushroom Quiche

Scallion Quiche

Spinach Quiche

Squash Quiche

Three Cheez Lasagna

Three Cheez and Spinach Lasagna

Eggplant Parmezano

Florentine Ricotta Pie

Frittata
reallllly good (fufuberry)
really good. My husband loved it and I have enough leftovers for work this week. I did add  a bit more of the nutritional yeast. I also made the white bean version because my husband doesn't like tofu at all. He thought it needed more salt but I disagree, I think its because he still eats yucky stuff when I'm not around. (KAD)
Delicious. I used white beans instead of tofu and omitted the potato and bell pepper but added some fresh asparagus.  It turned out so yumtastic. (berryraw)
Lokshen Kugel with Cheez

Sweet Dessert Kugel

Mediterranean Stuffed Eggplants

Spinach and Cheez Souffle

Spinach Tofu Manicotti
I recall it being good.(veggydog)
Really good stuff!  I didn't realize until I was halfway through making it that I didn't have mushrooms, but it was good even without them (though the stuffing didn't stretch quite as far).  I baked it covered for 40 minutes and then put a light sprinkling of Daiya on top and baked for 10 more minutes.(veggydog)
Sweet Noodle Pudding

Tetrazzini
This was not bad.  Bland but in that comfort food way.  I would have made it again except my kids did not like it. (jkl)
Tomato and Cheez Souffle

Traditional Macaroni and Cheez

Ultimate Uncheese
Pizza, Breads, Little Bites and Sandwiches
20 Minute bean Pizzas

All American Grilled Cheez
makes a good sandwich. i added some mustard to the mix. a little tangy - not sure if it was the lemon or my mustard addition. would make again (bp)
YUM!  Now I won't lie and say it was really like a grilled cheese, but it was still pretty awesome!  It was good with tomato - one day I added slices of seitan pepperoni and that was good too....but I really liked it plain dipped in ketchup. (erinmonster)
Caramelized Onion, Olive and Walnut Focaccia

Cheezy Popcorn
reallllly good (fufuberry)
Cheezy Zucchini and Herb Calzones

Chickpea Flour Pizza
This is a staple in my home. Gluten free, cheap, and super fast. I can have this on the table in ten minutes. Oh yeah, and I should mention that it's FRICKIN DELICIOUS!! (fufu)
This was like a crepe and tasted a little weird to me to be eaten plain.  If you used it as a wrap or something it might be better.  It's definitely not like a pizza to me.  I have chickpea flour lying around and thought it was worth a try anyway. (berryraw)
Durritas
This was the first recipe I tried.  It was great!  Very easy & tasted just like its namesake.  This recipe was inspirational to me – I just never thought of seasoning tortilla chips – so simple. (purpledancer)
French Bread Pizza
liked it (fb)
Gooey Grilled Cheez
liked it (fb)
A real staple for me.  I love it.  I've never had a grilled cheese sandwich before being vegan (not a UK thing I don't think), so I don't have much to compare to for authenticity.  But I love the tangy taste of it.  I have made it as sandwiches as the recipe suggests and also spread the 'cheese' on toast and grilled (broiled) it under the grill for 'cheese' on toast.  I also love to add onions and tomatoes to it.  Definitely my favourite recipe out of the book and one that I make at least once a month. (shelloid)
Guacamole Grillers
I tried the first avocado cheez. It was good as is, but I found the flavor improved after I added a touch of nutritional yeast. (fufu)
Instant Mini Pizzas

Pickle, Tahini and Tomato Sandwiches

Spinach and Cheez Calzones
Delicious!!!!!  I used half parm, half nut yeast, used a whole onion and about 4 cloves of garlic, added red pepper flakes and omitted the nutmeg.  They were fantastic dipped in marinara sauce!  I have some filling left over, so I'm going to stuff it in a pita for lunch. (erinmonster)
Sweet Pepper and Onion Focaccia

Tomato and Garlic Focaccia

Tomato and Rosemary Focaccia

Tortilla Pizza Express

Ultimate Uncheese
Salads and Dressings
Beannaise
Pretty good, but definitely not like the veganaise we all love. I want to make a combo of this and veganaise because tastes too much like white beans. (wiggly)
Best of the House Dressing

Caesar Salad

Chef's Salad with Pine Nut Vinaigrette

Chunky Roquefort Dip and Dressing

Creamy Bleu Cheez Dressing

Deli Dressing

Golden Pasta and Cauliflower Salad

Greek Salad

Green Goddess Dressing

Mediterranean Quinoa Salad

Sea Saw Dressing

Sour Dressing

Ultimate Uncheese
Block uncheeses
I like them grated wayyy more, but one time I grated the mozza and it was weird, too liquidy that way.  The slightly freezing them method does help to grate them if anyone wants to try it (babysgotsauce)
Brie
liked it, and my brie-loving sister loved the brie too (fb)
Amazing!  I've never had dairy brie, but this one is great.  So far this recipe tastes the most different from the other block cheezes to me. It is mild and tastes kind of pleasantly "aged".   I used wheat germ for the sprinkling but it doesn't really need it. (berryraw)
I just got this book! this is the first thing i've made... I've never had brie as far as i know, but this stuff tasted delish. It was pretty straightforward to put together too... I had it sliced on a sandwich with fake bacon and cranberry sauce... mmm. Try it people!! (vanilladoe)
Buffalo Mostarella
just plain strange. I had no problems with solidifying with the agar; maybe the flakes are harder to work with? (i was using powder). I think my problem with the mostarella was too much NY. It was odd tasting, like plain old NY does. If in doubt about a recipe, add half the NY, blend, taste, and add to taste... I didn't taste my mozzarella before letting it set . I've yet to find a good mozzarella sub... "cheddar" pizza, anyone?(fb)
AWESOME tasting!  I make it with a few drops of liquid smoke in there.  The only problem is that it's supposed to be a block cheez but mine stays goopy.  Could that be because I'm using cornstarch and the other thickeners work better?  Anyway, I love this on pizza, in the Southwest Sweet Potato and Chickpea Delight recipe (vegweb), and am going to try it on quesadillas today. (berryraw)
good texture, not goopey.  I used it in making breaded/fryed mozza sticks, which were yummy, next time I would slice the Mozza. thinner before breading though.  I wouldn't eat the mozza. on its own, but it was also good combined with hotsauce and vegannaise as a nacho topping.  (But not as good a the Unprocessed Cheese Sauce, (yes, I am still obsessed.)   I would like to try it w/ liquid smoke as well. (babysgotsauce)
I've made this twice now (with the liquid smoke in it and made with soy milk), but mine remains "goopey".  (berryraw)
I read BR's post about the goopey-ness and added more nootch and oats, just eyebaling it, maybe an extra tbls of each?  Lets see, I used rice milk, (doubt that matters,) and kept stirring it on the stove until it was really thick, (like a big batch of paste,) then I put it in a kinda shallow container, (probably .5 times wider than an Earth balance container) and let it set in the fridge without the top on until it was totally solid, (for at least three hours I think.))  I didn't add liquid smoke.  I feel like it was a combo of adding the extra dry stuff, cooking it for a long time, until pastey, and letting it set without the lid for so long.  I wider dish probably helped, more area for it to spread out in. (babysgotsauce)
Colby Cheez
liked it (fb)
Chedda cheez
This is really good and it actually set up into a slice-able block!  My only complaint is too much tahini flavor in it, that could be because I used lime juice instead of lemon and didn't put in the recommended amount.  It's still delicious.  It's so cool to make my own too! (berryraw)
made it from a tutorial I found on YouTube. The guy was using the Uncheese book. It was really good and very easy. My sig other was very impressed. (lapetitharicot)
This made a nice sliceable cheez – which is fun. It made more than I could use before it went bad. I didn’t care for it very much on its own. It was OK added to a tofu omelet.  I don’t think I will make it again, but I would definitely cut back on the pimentos if I did. (purpledancer)
I used agar powder and dijon mustard, reduced the tahini to 1 tablespoon, and used canned roasted red pepper (with skins still attached).  I added about an additional 1/4 cup extra nutritional yeast, 2 mounded tablespoons miso, and 1/2 teaspoon chipotle powder.  Had I been thinking, I would have replaced the salt with seasoning salt.  I blended it in my Vitamix for a minute, then poured it into mini loaf pans, after which it immediately began to set.  It shreds like Follow Your Heart - you can finely shred it, but it's moist and sticks together. I made another batch with more intense seasoning (cayenne pepper, liquid smoke, etc.) and it tasted better on salad.  The less intense flavor was bland on salad. I also tried it on bread to replicate pizza.  On a piece of bread, I placed the cheese and brushed it with oil, heated it, spread the cheese out, and then put on toppings.  It'd work on pizza, too. (hh)
Gooda Cheez
I really like it but don't know if it's gooda-like or not.  It tastes like a lot of the other blocks. (berryraw)
Monterey Jack Cheez

Pepper jack
AWESOME!  Making the block cheezes is so cool  (berryraw)
This was awesome- we added a little hickory smoke, peppers, olives and it rocked for unquesadillas and grilled cheez. (wiggly)
I concur with it's awesomeness.  I haven't ever gotten my block cheezes to melt though.  I've read that freezing them and then grating while still a bit frozen helps but haven't ever tried that. (berryraw)
We used a griddle to make the quesadillas and grilled cheez, it melted so nicely (wiggly)
Muenster Cheez
I thought it was great!!! not as good as what I remember musnter cheese being before, but still pretty damn good. mmmhmmm. (kelsi)
This is a good block cheez, not among my favorites so far, but still really good.  My mom loves the real muenster cheese so I'm going to have to see what she thinks. The paprika coating makes it look authentic. (berryraw)
This was my first try at a block uncheese, and it went pretty well overall.  I processed up my agar blocks to make flakes, but I think the flakes are lighter and fluffier than normal since the cheez didn't set up as firmly as I would have liked.  It block holds together fine, but the slices kind of fall apart if you aren't careful.  The flavor is way too mustardy - I substituted prepared mustard for the ground mustard (at the ratio 1 tsp ground = 1 Tbsp prepared), and perhaps the prepared is stronger?  Next time I might leave it out or use only a drop.  I think a little miso would not be out of place here.  I learned that my blender is bad for grinding up cashews - big chunks settled to the bottom where the blades could not touch them.  I strained them out, but next time I think I'll go for the food processor instead.  All in all, not as difficult as I thought it would be, and the result is edible and somewhat tasty but nothing like Muenster.  I'll try it again with modifications. (vegrunski)
I really liked this. I'm not sure what muenster is supposed to taste like, but whatever. No matter...this stuff tastes good. I like the look of the paprika on the outside, too. It's pretty easy to make, and melts pretty nicely. I wouldn't serve it to a non-vegan cheese lover, but it makes me happy. (dannibazaar)
Onion, Dill and Horseradish Cheez

Swizz Cheez
It wasn't bad--just kinda weird. Next time I would halve the recipe, as JH suggests, because I only wanted so much of the stuff.  I didn't have any trouble with it not setting, but I did use a fairly wide container; my "cheese" was only about an inch thick. (veggydog)
It is very tasty but a lot like the pepperjack cheez variation I made of the Colby, maybe a little tangier and not spicy.   I used ground dill seed and also soymilk for most of the water it called for.  It is sliceable but it's easier to just use as a spread, maybe it needs more agar powder or my dry ingredient measurements are a bit off.  This cheez is so good on a grilled avocado on rye bread. (berryraw)
Just made this and it was pretty good but didn't remind me too much of swiss. We added some olives too, which was yummy. I just think it was a little overseasoned, because I was expecting a more mild flavor like swiss cheese- next time I'll just use less onion powder and mustard. It's really versatile and good for fake chicken parm with pasta or quesadillas or sandwiches. It melted but not as readily as real cheese (wiggly)