Nutritional Yeast?

It's cheesy, nutty. You can use it like parmesan cheese. The fortified kind is full of b-vitamins. That's why I used to eat it, to get my B12 as a vegan.

Good source of B12 (specifically for vegans who don't have any other sources unless I'm mistaken). Apparently has a cheesy taste - I say apparently as I don't really think it does, or at least not so much that I've figured it out. If you're not vegetarian, I'd add some parmasan cheese to what ever it is that its in - but this will increase calories and you may not need as much.

I quite like the taste of it, but not fully figured out what to do with it - or how to make a vegan "cheese"sauce. i've added it to popcorn - but honestly, I just prefer a bit of salt.

lorrpb wrote: »

It was a warm veggie salad on the MFP blog. Thanks!

Then I'd go with the parmesan (or similar cheese), or maybe some finely chopped toasted nuts. I can't think of a lower-fat/lower-calorie option off the top of my head.

Once in a while I get a small block of fresh yeast from the bakery. I rather like the taste of it.

Commercial vegan Parmesan type granulated products nowadays are often made with nutritional yeast and ground nuts/seeds. Parma! used to use ground walnuts, a few years ago they added ground sunflower and hemp seeds. It's really good and can be used on veggies, pasta, salads, even in sandwiches and on pizza. I'm sure there must be recipes galore on the web to get an idea of good proportions to use.

It does have a cheesy taste because cheeses get their tastes from the microorganisms used to make them. But don't expect an exact match, it has its own taste.

Nice on popcorn or in mashed potatoes or rice in my experience. I would suggest trying just a little at first to see how you like it and if so, how much you want to add.

Practically every cat I've known has loved nutritional yeast on top of dry or wet food or mixed in with it. One would eat the nutritional yeast first, then wait for me to add a lot more before eating the food underneath. I spilled a big pile of it once when she was nearby, and it disappeared by the time I came back to clean it up off the floor... She looked unusually happy.

I use it to mix into 0%fat cottage cheese if I’m making myself a lasagne (using courgette or aubergine as the ‘pasta’ and a roasted Mediterranean veg tomato sauce). I find using cottage cheese (or ricotta) and nutritional yeast gives me the best mouth feel and flavour to replace the heavier bechamel and cheese sauce. Means I can have lasagne a lot more often than I could otherwise! Win!

I’ve made cheese sauce (for faux cauliflower cheese) using unsweetened almond milk and nutritional yeast - thickened with cornflour.

Also made ‘cheese’ with Gram/chickpea/Besan flour which used nutritional yeast and spices to flavour it. I did it out of curiosity but it was pretty good!

It is a substitute used in vegan cooking (mostly). I have used it to add a 'cheesy' taste to sauces or even mashed potatoes because I am allergic to dairy. It tastes a bit salty. It looks flaky and comes in a tub usually bought in some supermarkets and health food shops. Its ok but I can live without it!