Nutritional Yeast Demystified
Nutritional yeast doesn’t taste “yeasty” and some swoon with the first sprinkle, but others find it more of an acquired taste. Different makers have slightly different flavors; after experimenting with many brands, I prefer the bright clean taste of Premier Research Labs and I keep it fresh in the fridge. There are so many uses for nutritional yeast: try the recipes below for a simple and good place to start.
As with any new food, let your taste buds guide you. A perfectly captivating first foray is to sprinkle it onto popcorn. Ideally your popcorn is freshly made on the stove in a heavy pot with some coconut oil, and not microwaved. In place of butter, melt a little more coconut oil and toss with the popcorn to coat lightly. Sprinkle generously with pink or celtic sea salt and nutritional yeast. You can also trying adding a dash of cinnamon. Adjust to taste.
Try this for a mood-boosting breakfast: with a fork, mash half of an avocado onto a piece of gluten-free toast then top with a mini squeeze of fresh lemon juice, pink salt and nutritional yeast. The good fat in the avocado will send a signal of satiation to your brain and your palate will love the salty, sour, nutty and crunchy notes of this quick combo.
Here’s an assertive golden salad dressing, ideal for crunchy salads like romaine hearts and raw carrots, green beans, cucumbers and sunflower seeds. Mix first cold-pressed, extra virgin olive oil, fresh lemon juice, wheat-free tamari or Bragg’s Aminos, pink salt and nutritional yeast. Mix well and taste. It should be lemony and salty with a heavy hint of cheese-y flavor. To make it a meal, add drained and rinsed garbanzo beans and a dollop of cooked quinoa.