I have made several of the recipes and found them usable, but not really edible eaten in slices.  I'm wondering if it would be possible to use some of those techniques using soy yoghurt as an ingredient sub?  Would it have a sharper flavour?

An Asian market is definitely the place to get agar. I've seen it in a few specialty markets but it is over $7 for a tiny bag of flakes.
If you can find it in the dried strands in an Asian market it is MUCH cheaper. You need to find a large Asian market and then it is usually near the dried seaweed (which agar is).

I got The Ultimate Uncheese Cookbook for Christmas and have begun experimenting with it. 

So far I’ve made:

Crock Cheez: This 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.

Incredible Almond Crème 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.

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.

Colby Cheez (Chedder Variation): 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.

I want to make the mozzarella cheez next.  I like the book so far.  I found the introduction interesting & the book really has a nice variety of recipes.

??Question, where does everyone get their Agar?  It is Very expensive!  I looked for it in an Asian market, but they only had it mixed with sugar – sold as a dessert mix.

I got my Agar as a powder from the HFS, it was mixed in with the spices/supplement area, (I had to look for it for awhile) It wasn't too bad, maybe $5-6 dollars, and its lasted me about 4 months so far. In every recipe I've used it, the authors always say the powder is easier to work with then the flakes.  I haven't used the flakes, but find the powder challenging enough :) Hope this helps

I bought agar flakes at my co-op (I have yet to even see powder).  I think they're that Eden Organics brand, and they were about $6.  I've had this same little bag for years!  I have never seen a recipe call for more than a couple teaspoons of flakes, so I think it's worth the money.  It's not like I have to use 1/4 c. at a time, in which case, $6 would be expensive.  It seems that a little goes a long way with agar.

the powder was in a bottle that looks like a supplement....its funny because I've never seen the flakes anywhere

Thanks for the Agar ideas. :)  I'm going to see if I can locate another Asian market.

In the ultimate book, the cheesy popcorn is reallllly good  and so is the vegan fritatta

i can find agar powder at my asian food market (a little bag - telephone brand) for 99 cents. i've seen bricks there also. agar bricks!

do you have to chisel it off? LOL!

Honestly, I only use it for the cheezy sauces.  I really, REALLY dislike the molded cheeses...but then again, I was a hardcore cheese addict before becoming vegan.
I rarely ever use the book at all, the few sauces I have used, I could really do without.

I just got this, so I've only made one thing so far....

Eggplant Parmagiano Stew - Awesome!  The only change I made was that I used canned tomatoes instead of fresh - I should have used 2 cans.....and next time I will use less broth - I went with 8, which made it a little soupier than I would have liked (and made tons!)....but it was soooo good!  It smelled like pizza when it was cooking - Andy thought I was crazy, but it really did.