If you haven’t run into a plant-based recipe calling for nutritional yeast just yet, you will, and probably pretty often. I’m going to explain exactly what this strange sounding food is, tell you why in the world anyone would want to eat it, and then give you two quick and delicious recipes calling for it!
Nutritional Yeast – What? Why?
So what is it anyway? Well, simply put its deactivated yeast. It’s typically cultured using sugarcane or beet molasses and then once ready, it’s harvested, washed, and then dried. Why would you want to eat nutritional yeast? The flavor! It’s nutty and oh-so cheesy tasting, and it brings this incredible richness to any dish that it’s added to – and on top of that it provides us protein, fiber and B vitamins. Not bad, right?
Where to Find It
The first time I ran into a recipe that called for nutritional yeast, I had no idea what it was, and I certainly didn’t know where to buy it. Let me save you a little time and tell you that if you’re at a regular grocery store (not a natural market), it will most likely be located in their bulk food section. You may also find it on the baking aisle in a bag or canister. If you’re at a health food store or a natural market, chances are they’ll have both the packaged and the ‘bulk’ options available – you can just ask a staff member to help you out, they’ll most likely know exactly what you’re talking about.
Nutritional yeast stays fresh for quite a long time – you can store it in a cupboard or in the refrigerator – just make sure the container is airtight and you’ll be all set.
Okay, let’s get to the recipes shall we? You can download them both right here or just watch the video above.
I call the 1st recipe a pasta topping although I put it on all kinds of things – I know a lot of other people do too. It’s basically a faux Parmesan. I got this particular recipe from a cookbook called Unprocessed written by Chef AJ – you can read the review I wrote about that book right here. Once you have it all put together, you’ll likely have enough to last a little while, so you can just store it in an airtight container in the refrigerator. I’d recommend trying it on baked potatoes, steamed veggies, over a rice dish, and on popcorn – just for starters. Honestly I don’t know that you can run out of the things to put it on – it’s just so yummy!
The 2nd recipe is an (almost) zero-fat salad dressing. It’s delicious. It has only 4 ingredients and it’s oil-free. Pretty exciting, right? I took a recipe from a cookbook called Prevent and Reverse Heart Disease by the Esselstyn’s and tweaked it a little bit so it better suited my tastes.
I hope you find this information helpful, and that you enjoy these recipes. I also hope that you’ll play with them a bit – adjust them if need be, so that they’re perfect for you. After all, that’s what cookin’ is all about, yes? Again, if you’d like to download the recipes, you can do that here.
As always, I’d love to hear from you. Let me know if you have any questions. If you try these recipes, feel free to share your thoughts/ideas. Just reach out via the comments section below or through my contact page!
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