Nutritional Yeast Recipes
Here are a few great tips for using nutritional yeast and reaping the benefits it has to offer. Nutritional yeast is also a great addition to any savoury dish. Simply sprinkle on pasta, rice dishes, and soups before serving. Try it on popcorn, with butter and salt, delicious!
Sensational Seasoning Mix
- 1 ½ cups Yeast Flakes or 1 cup Engevita
- 1 Tbsp sea salt
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp dried parsley flakes
- ½ tsp paprika
- ½ tsp dried tarragon
- ½ tsp dried dill weed
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp curry powder
- ¼ tsp mustard powder
- ¼ tsp ground rosemary
- ¼ tsp ground celery seed
Place all ingredients in a medium mixing bowl and stir until well combined.
Store the mix in an airtight, dark container at room temperature. Shake well prior to using. Makes about 1½ cups.
Use this exciting seasoning on steamed vegetables, popcorn, tofu, or any savoury dish when you need a bit of a flavour ‘kick’.
Adapted from “The Nutritional Yeast Cookbook” by Joanne Stepaniak
Del Sol Dressing
- ½ cup Nutritional Yeast Flakes
- ¼ cup extra-virgin olive oil
- ¼ cup water
- 2 Tbsp red wine vinegar
- ¾ tsp tamari
- ½ tsp minced garlic
Place all ingredients in a blender and process until smooth and creamy. Wisk again before serving. Makes ¾ cup.
This dressing is great on salads, steamed vegetables, pasta, and rice dishes.
From “The Nutritional Yeast Cookbook” by Joanne Stepaniak
Nutritional Yeast Gravy
- ¼ cup butter
- ¼ cup nutritional yeast
- ¼ cup whole wheat flour
- 2 tbsp miso, dissolved in 1½ cups hot water
Melt the butter in a skillet. Add nutritional yeast and mix well for 30 seconds. Add flour and sauté for 1 minute. Add hot miso-water mixture a little at a time, stirring constantly to create a thick, creamy consistency. When all is added, bring just to the boil then remove from heat.
Delicious served over cooked grains, noodles, mashed potatoes, vegetables and tofu.
From “The Book of Miso” by William Shurleff and Akiko Aoyagi
Zesty No-Cheese Spread
- 1 small red pepper, chopped
- 1 tbsp olive oil
- 1½ cups cashews
- ¼ cup sesame seeds
- ½ cup water
- 2/3 cup nutritional yeast flakes
- ¼ cup lemon juice or vinegar
- ¼ cup flax oil
- 1 tbsp Braggs or tamari
In a small saucepan, sauté the peppers in the oil on medium heat until soft. In a food processor, blend the peppers, cashews, sesame seeds, water, yeast, lemon juice, flax oil and tamari until smooth. Place in sealable container. Will keep in the fridge for 7-10 days. Makes approximately 1 cup.
Serve on bread, in sandwiches, on crackers, celery or mixed into hot rice.
From the cookbook “How it all Vegan” by Tanya Barnard & Sarah Kramer