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Reviews for The Ultimate Uncheese Cookbook

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  • Re-visiting The Ultimate Uncheese Cookbook4

    Natalie

    I'll tell you straight out - the only other review here is mine and it was written a while ago. I stand by what I said - especially about the VERY weird block cheeses.



    I recently decided to re-visit this book and give it another chance. This time I made something completely different - the Lemon Teasecake with the granola nut crust variation and OH... MY... GOD. If you take away ONE thing from this book, it should be that recipe. It tastes absolutely phenomenal! It doesn't taste even remotely vegan - I shared this with several omnivores who were all VERY impressed! One of the things I've missed most since becoming vegan is cheesecake and this really fills that gap for me... and the possibilities for making flavour variations are endless!



    My only complaint was that I followed instructions (I even used a 10 inch spring form tin as suggested) and the crust to filling ratio was 1:1. The cake came out only about 4cm high, so it was more like a slice. Next time I make it, I will definitely be making it with one recipe of crust and two or three recipes of cake/filling.

    by Natalie

  • No likeness to dairy whatsoever.3

    a Book Depository customer "As a vegetarian attempting to choose the vegan options where possible in my life, I've found it difficult to get used to some things (like soy milk), because I expect them to taste like dairy - the very thing I grew up with and was so used to. I must admit though, I have been very determined and have "aquired a taste" for such things, but to be honest, it hasn't been all that peachy.
    The recipes in this book, while OK on their own merits, should not be expected to be your god-sent, cruelty-free subsitutes for dairy because they taste nothing like it. I haven't tried any of the food recipes so can not comment on them, but the block cheeses are very odd and dare I say it, smell like something that's not quite right. The basis of most of the uncheeses is: nuts, savoury yeast and spices. Water can be substituted for soy milk if you like but the "uncheeses" won't last as long.
    There's some very helpful/handy hints and once you've made a couple of recipes you'll be ready to experiment. Don't try and experiment with the first one like I did because you won't know what to expect and whatever comes out will seem very wrong!!!
    I've grown to really like some of the recipes, but it was after much determination (because I definitely wasn't in love upon first taste). Oh- and there's NO chance that I could ever convert my meat-eating partner to this stuff because it's so strange.
    P.s. Make sure you get your agar-to-water/soy milk proportions corect or you will end up with a) something too hard and strangely slippery on the outside, or b) a weird mousse-ish pat texture." by a Book Depository customer

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