Brought up in a semi-hippie household as I was, we ate (and I still eat) nutritional yeast flakes on fresh popcorn with butter and other zesty seasonings (any combo of: pepper, cayenne, garlic powder, paprika, oregano, soy sauce, even parmesan).
I still think popcorn tastes better with yeast on it. Some art house theaters will actually have a shaker to dispense yeast on your popcorn.
I get the distinct feeling from some of my friends that it takes some getting used to.
I got this Dry Bulk Cheese recipe on VegWeb. Very tasty & handy to keep on hand:
Dragonfly's Dry Bulk Uncheese Mix:
3 cups raw, organic cashew pieces
2 cups either Red Star or Vegetarian Support, nutritional yeast
3 Tblsp seasoning salt
3 Tblsp garlic powder (NOT garlic salt)
3 Tblsp of onion powder (NOT onion salt)
8 Tblsp of arrowroot powder. Can use cornstarch, but it is not stringy like arrowroot.
Using a VERY dry blender, blend the nuts till they are very fine. Then, blend in batches of about 1 cup and then mix in a dry container.
You can keep this tightly covered in the frig for about 6 weeks. To make up, add one heaping 1/2 cup of mix to 1 cup of water and stir over heat till thickened.
Use less water and add salsa for queso dip. Pour over hot veggies and/or pasta. Spread on vegan bread and toast for grilled uncheeses.
Preparation time: 15 minutes
Then I switched it up a bit and thought this might be tasty too:
3 cups water
1 package (6oz) Agar Flakes
2 cups Dragonfly's Uncheese Mix
1 or 2 tbsp liquid smoke (I like mine really smokey)
Bring 3 cups water and agar flakes to a boil, stirring often. Remove from heat and Add the 2 cups uncheese mix and liquid smoke. Stir well until smooth. Pour into oiled loaf pan and refrigerate. Within an hour you should have sliceable yummy smokey cheese!
I like it on pasta as a vegan mac 'n cheese (I'm not vegan but once in a while I like to eat vegan!).
Cook elbow macaroni (I really like brown rice pasta for this), reserve some of the cooking water, drain, then to the pasta add some olive oil, nutritional yeast flakes, and a bit of the cooking water to moisten. If you don't like the taste of nutritional yeast you probably won't like this recipe...
I also like to add it to miso gravy: make a roux, add miso dissolved in water, and some nutritional yeast, boil 'till thick, and season to taste with salt and/or soy sauce.
And yes, it's delicious on popcorn :)
i sprinkle nutritional yeast on top of toast with earth balance "butter." i like this treatment best with sourdough bread -- it's delicious, just be careful not to breathe out your nose when you take a bite, or the yeast will go everywhere! don't sneeze or laugh either, for that matter ;-).
also, you can throw a couple handfuls of nutritional yeast, a handful of walnut pieces, and a healthy pinch of sea salt in the blender or food processor for instant vegan parmesean. sure beats paying $4+ for a tiny shaker of the stuff.