Post Punk Kitchen Forum

So, I finally found nutritional yeast in my city! But now I have no idea what to do with it. I tasted a few flakes. Tastes fairly nice I think..kinda like cheese straws.

What can I make with it? I read stuff like sprinkle it on pasta and all that, which I'm going to try, but does anyone have any reccommendations of recipes I can use it in?

I don't have any recipe books and can't afford any right now by the way.

It adds a kind of savoury base note to a lot of veggie sausages and things, and is in a lot of fake cheese sauces. Vegan Dad's mockmeats use it a lot. More generally, though, it's nice just sprinkled on stuff.

Yes, I tend to think of it as an accent to things. I tend not to like recipes where it's a main ingredient because I think it overwhelms, but it works perfectly as an accent or a heightening of cheese-like flavors in cooking. I use it as a dry ingredient in seitan recipes, to boost cheese-like and other savory sauces like pesto and gravies, to accent pasta and sometimes in tofu and mock meat marinades, to use as part of the breading component in crispy coated baked or fried tofus or mock meats, use nooch in salad dressings and the like. I use it often and it's a must in my cupboard!

I started out using it in seitan because I didn't like it much. Now I love it and I mostly use it sprinkled on toast with margarine.
Other ideas: Ctate's queso and esme's special sauce (these recipes are probably googleable), Mac Daddy from Vcon and all sorts of other mach and cheeses, sprinkled on popcorn.

It's awesome in gravies. I make it with nutritional yeast, flour, soy sauce, sauteed and pureed carrot, celery, and onion, and veggie bouillon.

I pretty much only use it in mac and cheese and tofu scramble.

I use mostly in sausages, scrambles, salads and sauces.

It is really awesome on popcorn and also, in a salad sprinkled on like an omni would use parm cheese.

Fill the bathtub and wallow in it. (You could also go to my blog and google "nutritional yeast" for about a bazillion more helpful answers to your question; we go through nooch like nobody's business!)



Where are you in the midlands? My family are all in and around Dorridge, Solihull, Brum, and Farringdon.

I vote for tofu scramble, that's basically the only place I use it. But what a great way of using it.

You will most likely start to put it on everything! And if you ever leave your house to eat somewhere else, take some with you!

FRENCH TOAST. And everything else.

Make this: http://ohsheglows.com/2011/10/03/butter ... -n-cheeze/ Sooooo good. My favourite vegan mac, for sure.

My favorite application is popcorn+EB+nooch. Also Ctate's queso - SO DELICIOUS. Another fave is on kale chips.

Make this! Make this!

http://veganfeastkitchen.blogspot.co.uk/2008/12/versatile-low-fat-creamy-pasta-sauce.html

It's my go-to sauce for making carbonara, it is simply awesome.
And then sprinkle MORE nooch on top!

I'm in the Put It On Everything camp, but one of my favorite things to do with it is thicken sauces/soups. I like the consistency it adds better than flour or cornstarch, plus it's tastier and has more nutrients. I make a sauce that I usually use for tempeh, which is basically balsamic vinegar, nutritional yeast, curry powder, cinnamon, ginger, a little chipotle, a little cloves, and a crapton of garlic.

I have a question about nutritional yeast. I have only ever bought it from the bulk bins at Whole Foods, and they use Red Star brand. I like the taste fine, but I can't seem to handle the smell. Sometimes it ruins the whole dish for me, unless I use it super sparingly. Is this characteristic of all nooch, like do other brands taste/smell different? Or is this just something I have to live with?

Ah, I remember when I didn't know what to do with nooch. Now I just put it on everything.

Tofu scramble, specifically the recipe from Vegan Crunk (also in the book Cookin' Crunk). It's the best scramble recipe ever - I literally just finished eating some before I typed this.

ETA - The recipe calls for celery salt. In case you don't already have it, I found mine at Sainsbury's.

Add it to cooked kale! (or kale chips!)

I also vote for thickening soups. Go crazy. It synergizes with vegan chck'n broth so well. This chunky carrot soup does it well!

I've tried various brands and the smell/taste is the same across the board. Just use it sparingly. I do the same thing. I have a nooch threshold and it seems to be around 1/4 cup per recipe of four servings (so, usually no more than 1 tbsp. of nooch per serving of whatever).

Dip your finger in nutritional yeast, lick, repeat.

Thanks for the suggestions all! I have a question, can I bake with it? I'm really wanting to make some cheese-straw style things with it. If I buy some puff pastry can I roll some nooch into it? Do you think it'd work?

^I'm pretty sure you could. I mean, I haven't actually tried it, but I can't see why it wouldn't work.

ooh there are at least 2 cheese straw recipes in the book Quick and Easy Vegan Bakesale, and I'm pretty sure at least one of them uses puff pastry and nooch but I can't remember what else. Sounds good!