I found this Chow thread but would like to explore further.
Any suggestions on how to use it as a substitute for Parmesan? One-to-one? Lots of posters said sprinkle on popcorn, but I'm looking for uses in sauces and maybe stuffed shells or lasagne. Did anyone make the mac and cheese recipe? Doesn't have to be strict vegan.
Does the nutritional value erode when cooked? Thanks, all!
I don't know if the value erodes when cooked, but nutrional yeast is a true staple in my kitchen. I make a "vinagrette" of olive oil, Bragg liquid aminos ( you could use soy sauce instead) and nutrional yeast. 2:1 oil to Bragg,and then enough yeast to make it creamy. It is delicious on everything!