Nutritional Yeast?

Question

OK, so I went to 1 health-food store and found a jar of nutritional yeast. It was in a regular, non-refrigerated isle. This jar was pretty expensive. I couldn’t see what it looked like.

I went to another health-food store and found nutritional yeast that was refrigerated and packaged in somewhat of a ziplock type container. This was much cheaper, as well as very light and flaky.

Anyone know what the difference b/w the two is? Is one better than the other?

Also, if you happen to know, what do I do with this stuff?
Do I sprinkle it, uncooked, on dishes like spaghetti?
Or do I cook it and mix it in food such as… um, spaghetti sauce?
(I’m making spaghetti)

:)
Any info will help.

Answer 1

Hi Lillyian:

Most vegan online grocers offer Nutritional Yeast. Red Star being the most popular brand. Since they can ship it, refridgeration isn't required. Although it will prolong the shelf-life.

I buy mine in the bulk bins at Whole Foods. I buy the stuff by the bucket load. I love it! Large flake or small flake. No need to buy both though. Just buy large, put it in a little container and shake well. Small flake is the end result.

I plow through it so quickly I keep it in a little covered jar by the stove. No problem with freshness.

It's great sprinkled on popcorn. It makes the best Tofu Scrambles. Sauted veggies. Extra Umph to your sandwhich. I use a lot of it. A great parmesan alternative for pasta dishes.

2 tablespoons in your Tofu Scramble is just like adding cheddar.

See the last link for a cheese sauce recipe based on Nutritional Yeast.

Answer 2

You sprinkle it, uncooked, on whatever you wish.

Personally, I've seen it refrigerated. I have seen it in jars and in bulk. In fact, I buy it in bulk. The price tag indicates that it's expensive stuff, but it's very lightweight, so a full scoop of it doesn't cost much. It's used a bit at a time, as an addition to anything, so that one scoop goes a long, long way. However, there are also some recipes that call for it by the 1/4 cup or more, so if you're using it that way, yes, it can get expensive.

You can use it as well as part of the breading of anything that you might want to fry or oven fry.

Some batches taste a somewhat nutty and some taste somewhat like cheese. But they're the same stuff. It's rich in Vit B-12, which is something that vegans need to make certain they get.

Answer 3

When I buy it, it is a carboard container and is not refridgerated. It is yellow flakes. I use it for thickening sauces - it also adds a pleasant flavour. Here is a sauce recipe that uses it :

Easy Pasta

Ingredients

100g pasta
sun dried tomato paste or vegan tomato pasta sauce
2 tablespoons nutritional yeast
soya milk
1 knob margarine
1 teaspoon vegan bouillon powder
salt
pepper

Boil the pasta until cooked (usually about 10 minutes).

Drain and add all of the other ingredients except the milk. Stir well and slowly add the milk until the sauce is runny enough to suit your taste. Simmer for 5 minutes adding more milk if necessary.

Answer 4

No idea re. difference there -- the one time I bought it, it was in a bulk bin.

This thread:

http://ask.metafilter.com/mefi/54746

has some excellent suggestions.

'The New Farm Cookbook' uses it in just about every 2nd recipe, including a pretty appalling one that mixes it with oil and claims it to be a cheesy pizza topping. Bleah, but.

Answer 5

You can make so many great vegan recipes with this stuff! I like to make 'cheese' dips, spaghetti, broccoli 'cheese' soup, plus more with it. Do a Google on "Uncheese" and you'll find more info than you can use.

Answer 6

It is freshest when it is refrigerated and it should be in a container that does not allow light in....light will destroy the nutrients in it.