Nutritional yeast (also known as “nooch”) is a staple in my kitchen. Unlike the yeast used in baking or brewing, nutritional yeast has been through a pasteurization process that de-actives its fermentation properties.
While I used to have to buy it at a health food store, nowadays most grocery stores carry it. Of the brands available, I use Bragg or Bob's Red Mill. Before we became empty nesters, I bought nooch in bulk.
Before I show you how I use it, let me explain why you will want to try it even if you aren’t vegetarian or vegan. Nutritional yeast is...well, nutritional! First, it is a rare plant-based source for all 9 of the essential amino acids. These are proteins that our body must get from food because it cannot produce them itself.
Additionally it It is loaded with B vitamins:
B1 can help manage anxiety, improve sleep, produce energy and regulate appetite
B2 produces energy and regulates cell growth
B3 lowers cholesterol and surpasses inflammation
B6 supports the functioning of the nervous and immune systems
B12 forms red blood cells, reduces arthritis symptoms, improves memory, reduces depression
A serving of nooch has 5 grams of protein (but none of the fat found in meat). Finally, it is low in sodium.
OK, so what can you do with nooch??
Nutritional yeast has a cheesy nutty flavor so it is often used in plant based cheeses. Added to soaked ground cashews, it substitutes for ricotta cheese for my vegan lasagne. It’s essential for vegan mac-and cheese. I sprinkle it on top of pasta in place of grated parmesan.

Long before I adopted a plant-based diet, I was buying nutritional yeast to sprinkle on popcorn.

Stirred into polenta, risotto or scrambled tofu it adds a cheesy note.


Nutritional yeast thickens soups and chilis. It’s tasty sprinkled on roasted vegetables like potatoes, cauliflower, and roasted Brussels sprouts. Next time you reach for the cheese, add (or substitute) nooch instead.


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