4 years ago10,000+ Views
Nutritional yeast - affectionately referred to as 'nooch' by the vegans and vegetarians who often use it - is an integral and incredibly useful ingredient used in a variety of recipes. Fairly inexpensive, this complete protein adds plenty of nutrition and a wonderfully cheesy flavor to recipes like vegan macaroni and cheese and lasagna. (And let's not even begin to talk about what it does to a fresh batch of kale chips!) I've decided that for my new Veganism 101 collection, it might be nice to show you a few quick snack recipes where nutritional yeast really shines! These are not only great food ideas for vegans of all experience levels, but terrific and easy ways to begin incorporating nutritional yeast into your kitchen. ------------------------------------------------------------ Cheeseless (But Cheesy) Popcorn (Courtesy of Gimme Some Oven) 1 tablespoon cooking oil 1/2 cup popcorn kernels 3 tablespoons nutritional yeast, more or less to taste 1-2 teaspoon salt 1. Add oil to a medium saucepan over high heat. When it has warmed slightly, add the popcorn kernels and give the pan a shake so that they form a single layer across the bottom of the pan. Cover. 2. Once the popcorn kernels begin to pop, give the pan a few shakes every 15 seconds or so to help the unpopped kernels fall to the bottom which prevents burning. 3. When the popcorn is done cooking, immediately pour it into a large bowl, and sprinkle with nutritional yeast and salt. Toss to combine. ------------------------------------------------------------ Vegan Salsa Con Queso Dip (Courtesy of the Snarky Chickpea) 1 cup medium or hot chunky salsa 1 cup non-dairy milk, plain 1/3 cup plus 1-2 tablespoons nutritional yeast 3/4 teaspoon cumin 2 1/2 tablespoons flour 1 teaspoon garlic powder 1 teaspoon onion powder 2/3 teaspoon chili powder 1/4 teaspoon cayenne 1/2 teaspoon garlic salt 1. Whisk together all the ingredients in a small saucepan. Heat sauce over medium burner. 2. Bring to a gentle boil, stirring very frequently. Make sure that you scrape the bottom of the pan as you stir so nothing burns to the bottom. 3. Remove from heat when thickened to your preference, about 8 - 10 minutes or so. ------------------------------------------------------------ Queso-less Quesadillas (Courtesy of Fat-Free Vegan Kitchen) 1/2 cup water 1/2 cup non-dairy milk, plain 1/3 cup nutritional yeast 1 1/2 tablespoons cornstarch 1/2 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon mustard 1/4 teaspoon turmeric 1 tablespoon tahini, optional 2 tablespoons salsa 4 6-inch tortillas 1. Put all sauce ingredients (water through tahini) into a blender and blend until smooth. Pour the mixture into a medium non-stick saucepan, add the salsa, and stir as you bring to a boil. Reduce heat and continue to cook, stirring, for at least 2 minutes after boiling. Sauce should be thick and smooth. Set aside. 2. Heat a large, non-stick skillet. Place 1 tortilla in the skillet and cook until brown spots begin to appear on the bottom. Flip over. Spread half of the “cheese” over the tortilla. (If you are adding any other fillings place them on top of the cheese.) Cover with another tortilla. Cover pan and cook for a minute or two, until the bottom tortilla is golden brown. Carefully flip the whole thing over and cook until the bottom tortilla has browned. Transfer to a cutting board and cut into four triangles with a pizza cutter. 3. Repeat with remaining sauce and tortillas.
I love the taste and texture it brings :)
Those quesadillas sound great! To be honest, I haven't used nutritional yeast much but now I'm inspired to try!
@GetFitwithAmy If anything, it makes a great substitute for parmesan or romano. If you need something to sprinkle on your pasta marinara and you're trying to cut out cheese, a little sprinkle of nutritional yeast is great!