Nutritional yeast

Nutritional yeast is yeast that has been grown on a sugar source such as molasses, then heated so it is no longer alive, and dried into pale yellow flakes or powder. It tastes savory, nutty and a little like cheese. It is a staple in vegan and dairy-free cooking, where it stands in for Parmesan and other aged cheeses.

How to use it

• Cheesy sauce. Blend soaked cashews or cooked potato and carrot with nutritional yeast, garlic, lemon juice and salt. About 4 tablespoons per 250 ml (1 cup) of sauce gives a clear cheese taste. Use it for mac and cheese, nachos or gratins.
• Topping. Sprinkle it over popcorn, pasta, roast vegetables, salads or soup like grated cheese.
• Vegan pesto. Use 2 to 3 tablespoons in place of the Parmesan.
• Seasoning. Stir a spoonful into gravies, soups, scrambled tofu or breadcrumb coatings for umami.

Flakes are lighter than powder, so a tablespoon of flakes weighs about half as much as a tablespoon of powder. If a recipe gives grams, weigh it.

Substitutes

• Grated Parmesan or another hard aged cheese, if dairy is fine.
• A little white miso, for savory depth in sauces. Use about 1 teaspoon miso for 2 tablespoons of nutritional yeast.
• Mushroom powder, for a topping with an earthier taste.

How to store it

Keep it in a closed container in a cool, dark, dry place. It keeps for about a year. Moisture makes it clump and go stale.

Common mistakes

• Using it to make bread rise. The yeast is dead. It cannot leaven dough. For baking, you need baker's yeast.
• Mixing it up with brewer's yeast. Brewer's yeast is a by-product of beer-making and tastes bitter.
• Expecting it to melt. It flavors a sauce but does not make it stretchy or thick. That has to come from starch, nuts or vegetables.

Many brands are fortified with vitamin B12, which vegans need from other sources. B12 is added, not natural to the yeast, so check the label if that matters to you.