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Nutritional Yeast?

In my family, I am the crazy person to bring home a big can of nutritional yeast and say "DIG IN!" (after I have cooked something with it, of course). Everyone was afraid at first- ("nutritional yeast" doesn't have the most delicious ring to it) but they all thought differently after eating it in a recreation of the garlic-y kale salad from Whole Foods. As much as we love that salad, I can't make it every day- but I still have that giant jar of nutritional yeast. What should I do with it?

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  1. Sprinkle it on popcorn with butter and salt. This is my very favourite way to eat popcorn. Also, my dad used to stir it into his oatmeal. Not my thing, but he really seemed to like it.

    1 Reply
    1. re: BananaBirkLarsen

      I have tried nutritional yeast on popcorn, and it is really good that way. The oatmeal sounds interesting too, in a good way. Nutritional yeast has a kind of cheesy flavor, and with some herbs and garlic, it would make a good savory oatmeal dish. thanks for the suggestion!

    2. I like to top popcorn with it - usually olive oil or butter, nutritional yeast and paprika. This is probably 90% of my "nooch" consumption.

      Aside from that, it is good on pasta and for secret hints of savoriness in gravy and sauces. If you want to experiment with vegan cooking, most recipes for macaroni and "cheese", quiche, etc use nutritional yeast to provide a cheesy flavor.

      3 Replies
      1. re: jennymoon

        Is yeast vegan? Those lil suckers might be tiny, but they are alive!

        1. re: Raffles

          My vegan friends uses it in everything.

          1. re: Raffles

            Alive isn't the problem, after all all plants are alive before being harvested for food. Vegans do not eat animals (or use animal derived products). Yeast are fungi, not animals so they're allowed in a vegan diet.

        2. Add it to any recipe that you want to give a cheesy flavor to. Use it as a seasoning (as you would salt and pepper) for any cooked vegetables, in soups, as topping for casseroles, on top of toast, eggs, pasta, ect, the options are endless. I often just usually set it on the table for any one to sprinkle on their dish.

          1. great in frittatas or quiches.

            pasta mixed with roasted garlic sauteed in olive oil or browned butter.

            mixed into or sprinkled on top of popover batter.

            good sprinkled on melon

            or on salad, esp caesar...

            1. I keep it around to make "végé pâté" - vegetarian sandwich spread, it's delish

              1 Reply
              1. re: CallAnyVegetable

                Do you have a favorite recipe for "végé pâté"? I'd like to try it. Thanks!

              2. Add it to vegetable stock for extra heartiness.

                1. Vegetarian gravy - use in place of flour. Example - toast equal parts flour and nut yeast (nooch) in dry saute until smells warm and good then add 2 T oil or butter until melted together then add about 1/2 cup water or broth then more until consistency reached, a dose of soy sauce is good. Delicious on green beans, broccoli, oven fried, mashed potatoes.

                  I love the flavor of nooch. I think it comes from my vegan-ish B12 deprived childhood. My brother and I would chew Brewer's Yeast tablets like candy. Anyway nooch can be added anywhere for umami like you would add fish sauce for a boost of flavor not necessarily noticed by the taster. A spoonful in chili for example.

                  1. It's a great addition to vegan pesto. I just made this pesto recipe from the Post Punk Kitchen site and it is amazing -- uses 2 tbsp of nutritional yeast, which adds just a subtle cheesy flavor but not so much to be obtrusive. Just enough that you wouldn't necessarily know that it's a vegan pesto. http://www.theppk.com/2011/12/bestest... (Cilantro is another "mystery ingredient" - you can barely taste it, but it adds a certain something).

                    1. My question... What's the biggest reason it is called Nutritional?? Just looking for a simple answer? Some people feel they need to avoid Yeast?

                      4 Replies
                      1. re: gme994

                        My guess is that "yeast" conjures up thoughts of either dough-rising or physical discomfort you-know-where (sorry). "NUTRITIONAL yeast" describes a product with a health component.

                        And I wonder if the healthy/vitamin B aspect of nutritional yeast is somewhat destroyed by cooking with/heating it. Anyone know?

                        1. re: gme994

                          It is also called Brewer's yeast

                          1. re: chefj

                            While similar in nutritional components Brewer's yeast and nutritional yeast taste really different and should not be substituted when taste is an issue.

                          2. re: gme994

                            There is no active yeast in it. Nutritional because of the range of vitamins and complete protein with added fiber with no fat and low calories - good nutrition.

                          3. I still haven't finished the canister I bought a few years ago when I was curious to try nutritional yeast. Anyone else who has never had it and is reading this thread for information should know that the cheesy flavor is VERY mild. Don't think this is the equivalent of grated Parmesan or any other grated cheese or cheese powder. When I remember that I have it, I add it to gravies, sauces, and the like, just to use it up. It would take a lot of it to noticeably change the flavor. When I make dog biscuits I throw some in, too.

                            1. Popcorn for sure. Also try pasta and rice.

                              1. i always make tofu cutlets.

                                slice extra firm tofu into about 1/2" slices. marinate the slices in shoyu or tamari then dip them into a plate of nutritional yeast. generously apply on both sides as you would like breading chicken. fry the tofu cutlets in a hot pan with olive oil. serve with a side of hot brown rice and sautéed kale. delicious!

                                1. Sprinkled on Tomato soup.
                                  In Cheese Waffles.

                                  1. I also like to put in a few tablespoons into homemade chicken soup. it adds a nice thick rich taste.

                                    1. It's very good sprinkled on cubed tofu (together with a bit of Bragg's) to give it a flavor punch as part of a pasta or other dish. I like to add sauteed curry chick peas, sliced onion, and chard (or other green) and serve that over some sort of starch. Probably add a little cayenne for punch.

                                      1. http://food52.com/recipes/26732-class...

                                        Used up the last of the NY on this recipe over the weekend. It's a nutty-cheesy spread that we served with homemade crackers, raw vegetables and a few mini corn muffins.

                                        Very tasty and another useful recipe from Food52.

                                        1. We make hard cider,and in our researches for recipes/methods, we found that some home cider makers save the "lees", which are the dead yeasts on the bottom of the fermenting carboy, to use in marinades etc.
                                          Depending on the variety of yeast, some lees are better than others.
                                          The word is they are good for you...

                                          1. Nooch and coconut oil are staples in my dog's cookies.

                                            1 Reply
                                            1. re: ElsieB

                                              Do you have a recipe you can share, please?

                                            2. I use it in vegan pesto, in salad dressings, and in homemade vegepate. I would probably try spinkling it anywhere, it's pretty addictive

                                              1. This is the whole foods garlicy kale that is so amazing, be sure to really massage the kale well!

                                                Those $8 bins of "cheesey" kale chips are basically this recipe (beware this one is spicy!):

                                                Its great added to eggless salad made with tofu or chickpeas as well as in tofu scrambles.
                                                I like it on roasted veggies, sprinkled on soups, mixed with mashed potatoes or cauliflower, and on salads.

                                                Nutritional yeast has a lot of umami flavor, 2TB= 45 calories, 8g protein (!) 5 carbs, 4g fiber, yet 5mg sodium, and a ton of vitamins and minerals inc B6 and B12.

                                                1 Reply
                                                1. re: Ttrockwood

                                                  as you can see, I originally posted this question a while ago. Since I first posted this, I have made that kale salad recipe exactly one million times- it is one of my favorite things and I like the home made version more than the one I get at whole foods. I will put that dressing on anything. Kale chips are really good too, and I have made my own in a dehydrator and they turned out really well. Of course, I am the only person in my family that liked them, but, hey, I didn't mind one bit.