Description
Nutritional yeast flakes are one of the ingredients that most intrigue people approaching plant-based cooking. It has nothing to do with baking powder or bread yeast: it is a deactivated yeast that no longer makes anything rise, and it comes as light yellow flakes.
Its flavour is savoury and toasty, with a note reminiscent of aged cheese. That is why I use it to finish risotto, in pestos instead of parmesan, in cashew creams, in fillings for fresh pasta and in fermented plant-based cheeses.
Add it at the end of cooking or raw, sprinkled over pasta or roast vegetables. Keep it in a tightly closed jar, away from moisture.
Its flavour is savoury and toasty, with a note reminiscent of aged cheese. That is why I use it to finish risotto, in pestos instead of parmesan, in cashew creams, in fillings for fresh pasta and in fermented plant-based cheeses.
Add it at the end of cooking or raw, sprinkled over pasta or roast vegetables. Keep it in a tightly closed jar, away from moisture.
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