I have a bag of nutritional yeast flakes. What do I do with it?

Question

I have a bag of nutritional yeast flakes. What do I do with it?

Answer 1

Make some macaroni noodles and put some nutritional yeast flakes on top.

Answer 2

What do you think you should do with it?!?! Eat it!!! Or give it away!!

Answer 3

sprinkle on popcorn, make bhima burgers, put some on your pasta with sauce

Answer 4

Ummm...eat it..duhh???????? What else would you do with it?

Answer 5

There are lots of options.

I use it in my seitan simmer water.

There's a recipe on www.vegweb.com for Lemon Tofu with Capers that calls for nutritional yeast.

You can sprinkle it on popcorn.  You can sprinkle it on spaghetti (instead of using cheese).  You can use it in a dredging mixture when frying up tofu/tempeh/seitan.

I have heard of a nutritional yeast cookbook, but I don't think I've seen it.

Answer 6

Depends on how simple or involved you want to dish up;

1) Sprinkle on Popcorn(taste like cheese)

2) Add to salad dressing

Recipe:

RAW FOOD MADE EASY by Jennifer Cornbleet

Ranch (Cesar) Dressing

Yields 1 cup , 4 servings

1 Cup soaked Raw Cashews

¾  Cup Water

2  TBS Fresh Lemon Juice

½  TPS Garlic Powder

½  TPS Onion Powder

½  TPS Salt

1 TBS Minced Fresh Basil or 1 TPS dried

1 TBS Minced Dill or 1TPS dried

Place Cashews, water, lemon juice, garlic powder, onion powder & salt in a blender, process until smooth & creamy. Add Basil & Dill pulse briefly just to mix. Store in fridge in a seal container. Will keep for 5 days.

Variation:

Thousand Island Dressing add ½ chopped Red Bell Pepper(about ½ cup) to blender along with the other ingredients.

For Cheesier Dressing add Nutritional Yeast Flakes

Soak 1 cup dry Cashews ~ 2 hours

Answer 7

It's yummy on popcorn (tastes sort of cheesy/nutty.)

There are approximately 1,000,000 recipes floating around out there for cheesy sauces based on nutritional yeast.

I sprinkle it on tofu scramble, moisten it with a splash of lemon juice and mix it up for a tangy coating of flavor.

Toss some in a food processor with some sesame seeds and pulse until it's sort of crumbly.  It makes a nice replacement for parmesan to sprinkle over pasta.

There's also a whole cookbook devoted to nutritional yeast called, perhaps not coincidentally, "The Nutritional Yeast Cookbook" by Joanne Stepaniak.  It's just a slim paperback, but there's lots of good ideas in there.