Well, I still have not received any responses to 'The Ultimate Uncheese Cookbook'. Even so, I'd like to post this recipe from the book for us IBS cheese lovers who cannot handle dairy cheese. I was hoping that someone would come back with their favorites from this book. Eventually I no doubt will try them all!
2 1/2 cup of dry elbow macaroni
2 Tbs olive oil (or other preferred oil)
1/3 cup flour (your choice)
1/2 tsp dry mustard
Pinch of cayenne
1 3/4 Cup of non-dairy milk, heated
1/2 Cup of nutritional yeast flakes
Salt and pepper
1/2 Cup french bread crumbs (or sourdough)
Preheat oven to 375 degrees. Lightly spray an 8" square baking pan with Pam (or other cooking spray). Cook the macaroni according to package directions, drain and set aside.
While macaroni is cooking, prepare the sauce. Heat olive or other oil in a large saucepan. When hot, stir in flour, mustard and cayenne. Cook and stir for one minute.
Gradually stir in hot milk, a little at a time, whisking continuously. It will take 5-7 minutes to incorporate the milk. If it doesn't, then you are adding too much milk too quickly. Cook the sauce until is the consistency of thick cream.
Remove from heat and stir in nutritional yeast flakes. Season with salt and pepper to taste. Stir in cooked macaroni, and mix well.
Transfer this to the prepared baking dish, Sprinke bread crumbs, if using, evenly over top.
Bake 25-30 minutes and let stand for 5 minutes before serving.
Yum! This receipe afforded me a fix to my present cheese deprivation. 
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Senior female, IBS-D, presently stable thanks to Heather & Staff
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