Nutritional yeast is commonly fortified with Vitamin B12 (along with many other vitamins, minerals and amino acids) and its versatile texture and creamy ‘cheese-like’ flavor make it a staple in a healthful plant-based diet.
Here are two delicious recipes that use nutritional yeast. The first is a basic cheese sauce you can use a ‘queso’ dip, spread on your pasta, vegetables or pizza. You can add a tablespoon or two of cornstarch if you want to thicken it.
Nutritional Yeast ‘Cheese’ Sauce (a modified version of this recipe on Veg Web)
1/4 cup nutritional yeast
1/4 cup flour
1 tsp paprika
1 tsp salt
1/2/ tsp garlic powder
1 cup water
2 tbsp Earth Balance® Buttery Spread
(other seasonings or additional suggestions include: 1 tsp mustard, 1 tsp of chili powder, 1/4 tsp of cayenne pepper, 1/4 cup of minced onion, jalapeno or scallions)
1. In a saucepan combine dry ingredients (nutritional yeast, flour, paprika, salt, and garlic powder).
2. Whisk in water. Continue to whisk constantly over medium heat until mixture is thick and bubbly. Remove from heat.
3. Stir in Earth Balance® until melted, then whisk together.
4. Spread over vegetables, pasta, rice or pizza or use as a dip.
And here is a recipe for Crustless Mini Quiches* from the book Free for All Cooking by Jules E. Dowler Shepard. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. (Copyright © 2010. www.dacapopresscookbooks.com)
Crustless Mini Quiches (from ‘Free For All Cooking‘, gluten- and dairy-free; vegan optional)
2 eggs (for vegan option, 1/2 cup extra firm silken tofu pulsed in food processor with 1 tsp. gluten-free baking powder)
½ cup sour cream (dairy or soy)
1 tbsp Dijon mustard
1-2 tbsp nutritional yeast
1/8 cup Jules Gluten FreeTM All Purpose Flour
1 tbsp olive oil
2 tbsp chopped onion
1 cup chopped vegetables of choice (broccoli, mushrooms, peppers, artichokes, squash, asparagus, etc.)
salt and pepper, to taste
plum tomatoes, sliced in thin circles for top of quiche
1.Preheat the oven to 375 F (static) or 350 F (convection).
2. Lightly butter or oil six 3-4 inch ramekins or one large pie or quiche pan (9-10 inches) and set aside.
3. Lightly sauté the vegetables in oil, and season with salt and pepper. Mix together remaining ingredients (eggs, sour cream, mustard, nutritional yeast and flour), then add in the sautéed vegetables.
4. Spoon the vegetable/egg mixture into the pan or the ramekins, leaving ¼ inch from the top of the pan or cups. Lay one slice of tomato on the top of each mini quiche, or in a circle on the top of the large quiche pan.
5. Bake for approximately 45 minutes for the large quiche pan or 20 minutes for mini quiches — until the crust edges are browning lightly and the quiche has puffed. Cool on a wire rack for at least 10 minutes before cutting and serving. Serves 6.
*Copyright 2011 Jules E. Dowler Shepard
How do you use nutritional yeast? We’d love to hear your ideas and recipes!