Nutritional Yeast for Cheese Sauce Please help

[nnj925]

Hi,

I am trying to make a cashew cheese sauce for my kale. But I cannot find Nutritional Yeast at my local grocery store...I see DRY ACTIVE YEAST...but I think I read somewhere that if you are using it in a RAW form it tastes completely different is that true? Do you have to use Nutritional Yeast to make the cheese sauce w/ the cashews?

[MysticTree]

try the websites of food shops in your area. Mostly it is sold in health food shops but some of our larger supermarkets have it too so you may get lucky.

I don't use nutritional yeast because it isn't raw but many others do.

I have never made the recipe you mention so I can't help you there either - my guess is that it adds to the "cheese" effect!

[speltrong]

I'm not a fan of nutritional yeast at all.. but I did try a substitution the other day in a sauce that called for it.. a mixture of lemon juice and a touch of tahini. Weird combination, but it tasted good to me and the hubby. :-)

[MysticTree]

I don't buy it ... I guess I have had it in the past when buying those weird tubes of vegan pate. Actually it's the pate that's weird, not the tubes!

Lemon and tahini ... I love lemon, not so keen on tahini.

[nnj925]

well I found a great EASY recipe with no nutritional yeast needed.

Ingredients for Making Raw Cashew Cheese

1 ½ cups raw cashews

1/3 cup water

2 teaspoons freshly squeezed lemon juice

2 cloves garlic

½ teaspoon sea salt

Put the cashews in a bowl and add enough cold, distilled water to cover the nuts by about two inches. Soak the cashews for around 2 hours, and then drain them.

Combine the cashews, 1/3 cup water, lemon juice, garlic cloves and sea salt in a food processor and blend them together. Be careful to scrape down the sides of the blender. Continue to blend the mixture for about 5 minutes, or until all of it is very smooth.

Place the cheese in a small bowl or Tupperware, and cover it, allowing it to stand at room temperature for between 24 and 48 hours, but not longer. After the 24 hours, refrigerate the cashew cheese until you are ready to eat it. The cheese will keep for not more than 5 days, if kept covered and refrigerated.

[laura-jane]

Do not use dry active yeast. That's totally different.

You want "nutritional yeast flakes." Try your HFS bulk area.

[MyRedPanda]

Amazon sells Brewers yeast, which is what I use for this sort of thing

[MysticTree]

Can someone tell me what sort of "cheese" this type of recipe turns out like please? I was never a big fan of cream cheese or cottage cheese and I am thinking these nut cheeses are by their very nature going to be soft.

Thanks

[laura-jane]

Mystic Tree -- The cheese flavor is more like the flavor of Kraft macaroni and cheese sauce. It's kind of like a creamy cheddar flavor.

[MysticTree]

Mystic Tree -- The cheese flavor is more like the flavor of Kraft macaroni and cheese sauce. It's kind of like a creamy cheddar flavor.

Bleurgh! Cheddar I like, Kraft I do not like! I'll skip on this.

[laura-jane]

Give it a shot anyway. You might be surprised!

[MysticTree]

Give it a shot anyway. You might be surprised!

No thanks ... it's not raw anyway so I'm happy to do without.