26 Jan WHy Nutritional Yeast // There’s something CHEESY about Nutritional Yeast
mozzarella. parmigiano-reggiano. brie. gruyere. cheddar. feta. goat. provolone. monterey jack. gouda. swiss. muenster. gorgonzola. camembert. blue. pecorino. havarti…
These are some of the most popular cheeses you can find on local market shelves (& you’d probably find many of these cheeses in the cheese drawers of our own fridges). Whether you’re after something acidic, sweet, complex, creamy, crumbly, buttery, melting, mild, tangy, sharp, salty or peppery (holy, descriptor overload), there’s something for everyone.
Its true, we love us some cheesy goodness, crumbled atop a whole food + superfood salad, sliced onto our favourite Life-Changing Loaf or Bread, or nibbled solo (yes, we’re guilty of the occasional mindless nibbling, ssshhh). Even though cheese is a food that offers nutritional benefits (in moderation of course), for those of you who are lactose intolerant OR craving the cheesey flavour but trying to cut back on the amount of dairy you eat, we have the solution (S&M to the rescue!).
The cheese alternative that we have for you might not induce mouthwatering images… you ready for it? NUTRITIONAL YEAST.
WHy we love nutritional yeast //
Nutritional yeast is a flakey dairy-free cheese substitute (making it popular in the vegan community), that offers a nutty & cheesy flavour & numerous health-building compounds. Bonus, if your watching your diet, nutritional yeast contains little sodium & fat. It’s a gluten-free & soy-free alternitive (shoutout to our gluten sensitive peeps), & lacks Candida albicans (did we lose you?). Candida albicans is a yeast variety that aggravates an infection known as candidiasis. Basically, nutritional yeast is something that everyone can benefit from.
So, sprinkle away & enjoy the cheesy flavour of nutritional yeast. Your body with thank you for its impressive nutritional value.
the facts //
- an excellent source of thiamin, riboflavin, niacin, B6 & B12
- contains all 18 amino acids
- source of folic acid
- source of fibre & protein
how to use it //
- sprinkle over popcorn
- sprinkle over veg (( kale, cauliflower & broccoli ))
- stir into mashed potatoes
- whisk into an egg or tofu scramble
- sprinkle over salads
- sprinkle over your favourite pasta dish
- in a vegan ‘cheese sauce’ with non-dairy milk, mustard, garlic, onion, flour, nuts, salt (mix in food processor or blender until smooth)
where to buy //
- Almost any health food store
- The Light Cellar
- Community Natural Foods
- Amaranth Health Foods
recipe // notcho kale chips
- 1 large bunch of organic kale
- 1 cup cashews
- 1 cup red pepper
- ¼ – ½ cup nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- pinch of sea salt
- pre-heat oven to 325•C & line baking sheet with parchment paper
- to prepare kale, strip the green leaves from their centre stems & wash under cold water
- tear leaves into bite size pieces
- pat the leaves dry with paper towel & set aside
- in a food processor, blend together all ingredients (except the kale)
- NOTE: if you find the consistency to be too thick, we suggest that you add a splash of almond milk
- in a large bowl, massage the kale with the puréed cheese mixture. Make sure the chips are well coated.
- arrange the kale on the lined baking sheet & bake for 30 minutes, turing the kale over halfway through.
eat & enjoy