…but, what do you eat???

By Justina Walls

If you haven’t explored The Ultimate Uncheese Cookbook by Joanne Stepaniak (Book Publishing Company, 2003), I encourage you to do so. If you, like me, have the original The Uncheese Cookbook on your shelf but were never drawn to explore it in depth, you will be delighted by this 10th anniversary edition. The recipes have been streamlined with less steps and fewer ingredients, yet great taste. There are new recipes to explore, in addition to revised old favorites. 

Vesanto Melina, MS, RD, and author in her own right (Becoming Vegetarian, Becoming Vegan, and others) presents a 28 page introduction that is full of important nutritional information that we should all read and heed for the sake of our bodies. She also presents helpful information on ingredients and cooking techniques used in these recipes. 

The recipes that I’ve tried are easy to follow, and contain ingredients that will be generally familiar to most vegetarians and others who have a bit broader view of cooking (think tahini, nutritional yeast flakes, or miso). If you’ve not explored these ingredients, then you are in for a delightful adventure, and a true opportunity to broaden your culinary horizons. Most of the “uncheeses” do develop richer and more complex flavors after sitting in the refrigerator for a few hours, so do plan ahead and allow time for the flavors to marry. 

If you’re looking for non-dairy versions of previous dairy favorites such as cheese sauces, cheese sandwiches, cheese soups, and other “impossible to make without cheese” dishes, this is the book for you. Stepaniak has gifted us with many wonderful cookbooks over the years. With The Ultimate Uncheese Cookbook, she has given us another creative and very yummy present. 

Crock Cheez – p. 36 – makes 1½ cups

½ lb. (8 oz.) firm regular tofu, drained
3 T. nutritional yeast flakes*
2 T. sesame Tahini** or raw cashew butter
2 T. fresh lemon juice
1 ½ T. light or chickpea miso***
1 t. onion powder
¾ t. salt
½ t. paprika
¼ t. garlic powder
¼ t. dry mustard

Break tofu into large chunks. Place in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer 5 minutes. Drain well. Chill uncovered in the refrigerator until cool enough to handle. Crumble and place in a food processor with remaining ingredients. Process into a smooth paste, stopping to scrape down sides of work bowl as necessary. Chill several hours or overnight before serving to allow flavors to blend. Keep 5 to 7 days in the refrigerator.

*Nutritional yeast flakes (not to be confused with brewer’s or other yeast), is available in the loose bins in health foods grocery stores. It imparts a cheesy taste to many dishes. We put it in a shaker for use with pastas and other dishes, much like using Parmesan. It’s also great for thickening sauces and soups, while providing a richer, cheesy flavor.

**Tahini is sesame seed paste, and is available in major chain and health foods grocery stores, as well as Middle Eastern food stores.