Question about nutritional yeast

[ab_raw]

I was at Whole Foods yesterday and could not find anything labeled Nutritional Yeast, but in the bulk bins they had something called Large Yeast Flakes.

I figured it must be the same thing, but now I'm not so sure.
The reason I'm asking is becuase I wanted to make the Bomb cheese sauce. I made it and I just don't get that same lovin it, cheezy vibe that everyone here is talking about. So I'm thinking it must be the yeast that makes the difference? Or was I just expecting too much? Anyways, I'll use it up, it should taste great on my flax crackers, but not really any cheesy flavour.

Anita

[SevenKindsOfCookie]

So I'm thinking it must be the yeast that makes the difference? Or was I just expecting too much? Anyways, I'll use it up, it should taste great on my flax crackers, but not really any cheesy flavour.


Well, different brands does taste different.
However, I think you might have been expecting too much. I've eaten lots of vegan cheese sauces with different kinds of nutritional yeast in them, but none of them has tasted anywhere near dairy cheese.
As I wrote in "the bomb"-thread I'd rather call it "Salty creamy sauce". And as soon as I stop comparing it to cheese I start to enjoy it.

[pixelkatt]

Nutritional yeast has a cheesy flavor so yes, this is part of the recipe. I find it in the bulk section of my health food store. The one I get mine from keeps it in a bin with a black top. Not exactly sure why because nothing else has a black top. It sounds like large yeast flakes could be nutritional yeast though. Is it sort of yellow in color? Also, if you smell it it should have a slight cheesy smell (that's the best way I can describe it). Hope this helps! :)

[ab_raw]

Is it sort of yellow in color? Also, if you smell it it should have a slight cheesy smell (that's the best way I can describe it). Hope this helps! :)

Yes and yes! So I think I bought the right stuff. I do like the taste of it, but I guess I expected it to be more like cheese. So no problem, I just wanted to be sure I was doing it right. Also next time I'm going to make it my VM instead of the magic bullet, and I'm going to add a bit more water to make it more saucy, its like a thick paste.

Thanks for your input!
Anita

[RawKnitster]

Brewer's Yeast also comes in large flakes and look like nutritional yeast but does not have the same good flavor. When I see yeast in the stores it is labeled one or the other.

I've tried Nutritional yeast from the bulk bins at several stores and didn't understand why every one seemed to like it so much. I'm not sure if it is an aquired taste or if some yeasts are better than others. I found a brand called Quantum Nutritional Flakes (http://www.qnhshop.com/product.php?productid=16274&cat=262&page=1)that is the best. It is the only kind I will use. It tastes so much better. When I make something with it (especially veganforlife's kale chips) I will lick the bowl!

I can't speak for buying it from the link I placed above. I have no experience with that and I've seen it online for cheaper. I get it from a local vegan store that I trust to do their homework and supply me with good stuff. I pay a little more for it but I justify that because I'm supporting my local store. I put in the link for informational purposes. If you think it is worth the money to try please buy it from a source you trust.

[Thick]

Thank you so much for that link ,rawknitster! I will definately seek out that brand (the phrase not grown on industrial sludge hooked me quick haha)

Thanks for asking the question, Anita=)

I remember making cheese sauce early on and not liking it all that much either-- after you have been raw awhile and read and made a lot of recipes you will begin to trust yourself to improvise them and add or take away things you like or don't.

To, me its much more like velveeta or queso than cheddar cheese. The vitamix made all the difference, for me. It makes it easier to use the right amount of liquid.

I add- almonds or cashews, water, a whole seeded and pithed red bell pepper, salt, nutritional yeast and the juice of one or two lemons depending on what size they are.

I would call the store you bought the yeast from and ask them what kind you bought. If they don't know then ask to talk to someone who does. I hope you didn't make it with brewers or baking yeast=)>~

[ab_raw]

Ok, so just an update to this. Today was time to make a new batch of the cheese sauce, and I had received my order from organiclives which included a bag of Red Star Nutritional Yeast. This made a HUGE difference. Although the 'flaked yeast' that I bought from the bulk bin at Whole Foods looks exactly like whats in this bag, the taste does not compare. Kinda makes me want to avoid those bulk bins.
Also this time I made the cheese sauce in my VM, using Morn's trick to getting it all out.
Just fabulous, finger looking good!
Anita

[pixelkatt]

I had no idea that the brand name nutritional yeast was better than the kind that's in the bin! I am definitely going to try out either Red Star or Quantum! :D Wonder if I have to buy it online or if I can find it at my local health food store. I haven't seen it but I will try looking again. Thanks for the update!!! :)

[Tirza]

Try Torula Yeast. It is a powder and some like it better than the nutritional flake yeast. Of course when it's powder, you would use less than the amount called for with the yeast flakes. In fact I will often just put some yeast flakes into my little bullet blender and make a powder with it. Add Onion powder and some good seasoning salt and it is GREAT to shake on top of things like veggies or crackers for extra flavour without having to make a cheesy sauce.

Thick,
Try these in addition to the ingredients you mentioned:
Add Tahini or Sesame Oil - really makes a good taste.
and
Add miso or Nama Shoyu
and
Add some Onion Powder

[RaeVynn]

And, the great thing about the Red Star nutritional yeast flakes, is they are usually the 'vegetarian suppliment' NY that has B12 in it! :)

Gotta love the B12! :p

[coco]

And, the great thing about the Red Star nutritional yeast flakes, is they are usually the 'vegetarian suppliment' NY that has B12 in it! :)

Gotta love the B12! :p

is this confirmed? it's not a b12 analogue? if this is so it's the first and only vegan source of b12 that i have ever heard of. i'm going to look this up.
right now i'm feeding the kids happyfreechicken eggs because a b12 deficiency is deadly serious and irreversable and i just can't experiement on them. i don't feel that supplements are the best nutritional choice when it comes down to that and real food. if this yeast actually has a usable form of b12 in it i am absolutely astounded and THRILLED!

[snoops]

let us know coco - I have always heard it is a source of B12 and just assumed it was true. Silly of me for not checking. But I still eat some eggs and cheese so I have not been too worried about deficiency. This will change....soon:D

[Tirza]

One of the protests that we always hear from meat and dairy eaters - you'll get B12 deficient and your body will lose the ability to assimilate B12...

It is my understanding that B12 deficiencies are much more prevalent than previously thought. Many cases of B12 deficiency occur among people who eat meat and the "normal" diet. Am I right?

One reason: People who eat improperly cooked meat and fish can acquire tapeworms which then "steal" the B12 from the person's system.

Interesting.

[Gittel]

Also this time I made the cheese sauce in my VM, using Morn's trick to getting it all out.

What is the trick that Morn described? I'm still having trouble with the search. Thanks!

Gittel

[coco]

am checking into it. it's listed in it's nutritional profile but it may be an analogue in which case it can actually interfer with Real B12 absorption!

http://www.veganessentials.com/catalog/red-star-nutritional-yeast.htm

[Tirza]

What is the trick that Morn described? I'm still having trouble with the search. Thanks!

Gittel

Here it is.


Davylp25 and GlimR, I definitely use the VM too, but a trick I learned to get more of it out of the bottom and sides of the VM is:

1. I usually make the original recipe of whatever thick kind of mixture I'm making, but make it kind of thick because I'm going to add more water later.

2. Then once I get most of the thick mixture out of the VM, I add a little more water (I just eyeball it). I know I have added enough when I whiz the VM and the water cleans it all off the sides, even almost clear up to the top of the VM. It takes less water than you would think. I then pour that into the thicker cheese and it's usually a perfect cosistency, especially the leftovers after it has been in the fridge. This little trick works like a charm.

Blessings and peace,

Marcia

[Gittel]

Thanks, Tirza!! That was sooooo fast!

I'm sure this great trick will work with the BlendTec, also.

Gittel

[Tirza]

Thanks, Tirza!! That was sooooo fast!

I'm sure this great trick will work with the BlendTec, also.

Gittel

You're welcome, Gittel. Yes, it works with the BlendTec. That is what I have.

I have made this recipe for 40 years and back when I first made it, I only had a "beehive" style Osterizer. Even so, it worked perfectly. The nice thing about that was that it had a screw-on base and blades. I could just open it up while holding it over my bowl of course, and push it out the bottom with a spatula. Clean as a whistle.

I sometimes wish that these new super blenders would open at the bottom. That way I knew I was getting the undersides of the blades clean. It had a rubber seal which you had to make sure you didn't lose, but I never did. Even so, it was easy to replace.

I like your name. My third granddaughter in Jerusalem is named Gitel. Do you shorten yours to Gitty? They don't.

[coco]

suggestions have been made that Red Star is fortified with Cyanocobalamin, it is not naturally occuring. a definate answer will require contacting the company though...