So, cheese. It’s one of THE most delicious foods on Earth, isn’t it?
I love a big fat hunk of Gruyére cheese with a glass of red wine, but only once in a blue moon due to an unfortunate dairy sensitivity. I’d love to eat it ’til the cows come home, but I truly feel better without it.
When I went hardcore dairy-free about a year ago, I found being “cheese-less” left a gaping hole for “flavor-ating” (as I call it) tons of foods.
That is, until I discovered nutritional yeast.
I had heard of it in the past, but never really inquired, probably due to the name (I mean, who wants to eat anything with “yeast” in it??). When I stumbled upon it in German grocery store last year, though, I went for it. I’m into trying new foods, any way.
Of course, I had to do some Googling to understand more about this so-called yeast and what it was used for…
Come to find out, it’s actually an inactive yeast grown on cane and beet molasses, and is loaded with B vitamins, protein, and iron. It’s also low in carbs, making it great for managing blood sugar. A 1/4 serving size has 45 calories, 5 grams of carbs, and 6 grams of protein!
Besides the stellar nutritional profile, it’s truly TASTY. My husband and I have come to love it, and use it in a variety of ways:
- On top of popcorn (made with coconut oil, of course)
- Sprinkled in soups or stews
- Added to rice, root veggies (potatoes, carrots, etc.), or sautéed veggies like zucchini, mushrooms, and onions
- To make “Doritos,” a.k.a. baked kale chips with nutritional yeast and hot sauce
- Used in a healthy spinach artichoke dip recipe
- Added to “spaghetti,” using spaghetti squash, of course
- On cauliflower pizza
- To make cheesy eggs
I hope you enjoy this awesome condiment as much as we do!!
Your turn: What is your favorite cheese substitute (besides nutritional yeast)?