N.What about nutritional yeast? Giving the cold shoulder may be forgiven. First of all, it’s unstable and, let’s admit it, looks boring. But there’s more to this venerable vegan staple than meets the eye.
Author and recipe developer Harriet Birrell doesn’t have to convince you of the allure of nutritional yeast. She’s been a fan of hers ever since she discovered it at her local health food store in 2012. Nutritional yeast (affectionately known as nooch) has become a pantry staple and is a regular feature in plant-based recipes. Birrell’s book Whole and Natural Harry introduced the score to this industrious flavor booster.
Clearly, others are starting to pick up and pay attention, too. In July, the Cambridge Dictionary decided that he should add the word nooch to the list. US financial news service Bloomberg has announced that he expects the global value of the Nutritional East market to more than double to $999.5 million by 2032. On Etsy, you can buy handmade ceramic jars made to store nooch.
Jack Stuart, chef and owner of Neo Bistro Blume in Boonah, Queensland, first encountered nutritional yeast at Fleet, the acclaimed restaurant in Brunswick Heads.
“It’s an ingredient that many people still don’t know about, and although some consider it an underground health food, many chefs use it,” Stuart says.
Bloom’s current menu features nourishing yeast flakes garnishing Sebago potato hash, which Stuart describes as pure comfort food.
“Nutritional yeast has a Parmesan-like flavor that is similar to umami.
But what exactly is it and how is it made? Nutritional yeast is specifically grown as a food. This is usually the processed, dried and inactive form of yeast. Saccharomyces cerevisiae, a yeast traditionally used in brewing. Grown with glucose, sometimes molasses or sugar cane, dehydrated and pasteurized. Unlike baker’s yeast, it cannot be used as a leavening agent, and it is also different from dry brewer’s yeast, which is a bitter-tasting food additive.
Birrell’s approach to Nooch is constantly evolving. At first, she saw it as a ready-made Parmesan substitute for dishes like baked tomato zucchini. It’s incorporated into everything from creamy “cheese” that doesn’t have any flavor.
She uses nooch to give umami balance to sweet treats like pancakes and plant-based carrot cake icing. It’s something she uses almost every day now.
Nicole Dinane, a Certified Practical Dietitian, just recently came to Nooch. Dinane, who has spent most of his life being a flexitarian, has been hearing about this misunderstood ingredient from vegan customers for years. But she only tried it when she spotted it at a bulk grocery store in 2020.
“I was pleasantly surprised. I didn’t expect it to be this good,” says Dinan. “I love Parmesan cheese and it has a distinct Parmesan flavor. It’s pretty rich.”
She now sprinkles lentil bolognese with nooch flakes as a cheese substitute, uses them in salads, and uses them as flavor boosters in soups and mashed potatoes.
And despite what you’ve read in some corner of the wellness internet, Dainan says nutritional yeast is inert, so you can’t increase yeast overgrowth. But she cautions that there is some evidence suggesting that people with Crohn’s disease should avoid baker’s yeast, brewer’s yeast, and nutritional yeast.
But for most of us, nooch is a worthwhile addition, says Dynan. Low calorie, gluten-free, lactose-free, source of fiber, fat-free, complete protein containing all 9 essential amino acids.
The most common brands of nutritional yeast are fortified and have “added vitamins and minerals during the manufacturing process. , and trace minerals such as iron and manganese.”
Also, the cost of nooch varies greatly depending on the brand and where you buy it, but the cost per gram is on par with or less than parmesan cheese.
“We eat too much red and processed meat and we encourage Australians to eat less,” says Dynan. “Nutritional yeast is a great alternative.”
Here are some delicious ways to use it.
Try a lighter version of layered potatoes, substituting savory yeast flakes and vegetable stock for the cheese and cream. To do. Then add thinly sliced potatoes (preferably using a mandolin) and continue layering potatoes, yeast flakes and oil until the dish is about half full. Make double-strength vegetable stock using good quality vegetable stock cubes and pour until just below the last layer of potatoes. Bake in an oven preheated to 200°C until the potatoes are soft and golden brown.
Make a delicious fried egg topper to use as a filling for rice bowls or sandwiches by carefully sprinkling a mixture of curry powder, chili flakes, salt and nuts over the egg. Bake for about a minute.
Make a vegan cheese sauce using plant-based margarine and flour, cook the roux, then whisk your favorite plant-based milk until lump-free and add nooch flakes for cheese flavor.
Make a cheesy, nutty dressing for salads. Mix the nooch flakes into the tahini, then add water to thin to your desired consistency. Add lemon juice and salt to taste. This also goes well with hamburgers in place of processed cheese.
Harriet Birrell’s Plant-Based Parmesan Cheese
This recipe is a compilation of excerpts from Whole, published by Hardie Grant.
make 1 cup
140g raw cashew nuts or your favorite nuts/seeds
35g nutritional yeast
Garlic powder 1 teaspoon
1 teaspoon salt
Place all ingredients into a food processor. Pulse until it has a texture similar to almond meal. Enjoy on pizza, pasta, salads, wraps, or with avo toast or nourish bowls.
Store in a glass jar in the refrigerator for up to 2 weeks or freeze for longer storage.
Jack Stewart Confit Kipler Potatoes with Toasted Yeast and Garlic Mayonnaise
Cooking the potatoes confit style enhances the flavor of the potatoes. Toasting the yeast flakes brings out the nutty flavor. If you buy mayonnaise rather than using confit oil, use a fork to crush the confit garlic, then drip.
in potato confit
Kipler potatoes 500gscrubbed all the dirt off
1 clove of garlic, cut in half
sprigs of thyme and rosemary
1 tablespoon black pepper
Grapeseed oil 1L
For garlic mayo
4 egg yolks
1 tablespoon mustard
½ liter confit oil (from potatoes)
garlic confit (from potatoes)
mayonnaise (Good quality and store-bought, optional)
for nutritional yeast crumbs
200g yeast flakes Lightly toast in a frying pan until lightly browned
To cook the potatoes, place them in a deep, heavy-duty pan, cover with oil, and add all other ingredients. Cook slowly on stove until potatoes and garlic are tender – about 1 hour. Carefully remove and slice confit potatoes using a slotted spoon. Season with flake salt, pepper and sherry vinegar.
Drizzle mayonnaise over the sliced potatoes and cover with chilled toasted yeast flakes.