Of all the ingredients I use in my recipes, the one I’m asked about the most is nutritional yeast. I’ve been cooking with it for so long that I forget how strange it must sound to people who are new to vegan cooking. Neither the word “nutritional” nor the word “yeast” conjures up mouthwatering images, but the truth is, it’s one of the few “health food store” ingredients that I wouldn’t want to have to do without, not because of its nutritional value, but because of its flavor. So what is it, why should you use it, and where can you find it?
What Nutritional Yeast Is
Nutritional yeast is a food additive made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Because it’s inactive, it doesn’t froth or grow like baking yeast does so it has no leavening ability. Don’t worry; no animals are harmed in this process because yeasts are members of the fungi family, like mushrooms, not animals.
Nutritional yeast has such an unappealing name that somebody started calling it “nooch” and the name caught on in some corners of the internet. The brand that most vegans use is Red Star Vegetarian Support Formula because it is a good source of vitamin B12 and contains no whey, an animal product that is used in some other brands. In the U.K., nutritional yeast is sold under the Engevita brand and in Australia as savory yeast flakes.
What It Isn’t
Nutritional yeast is not the same as brewer’s yeast, which is a product of the beer-making process and is very bitter. It’s also not Torula yeast, which is grown on paper-mill waste and is also not very tasty. And please do not try to substitute active dry yeast or baking yeast, which taste bad and will probably make a huge, frothy mess because their yeasts are alive.
Where Can I Find Nutritional Yeast?
You probably won’t be able to find nutritional yeast in a typical grocery store. I buy it from the bulk bins at the local natural food store, where it is labeled “Vegetarian Support Formula.” Larger grocery stores might have Bob’s Red Mill or Braggs brand in the natural food section. If you can’t find it locally, Amazon has several brands, including Foods Alive and Sari, which aren’t fortified (more on that later.) Some brands of nutritional yeast taste better than others, so if you can, buy a little and taste it first; if you don’t like it, try another brand.
I use the flaked version of nutritional yeast, but it’s also available in a powder. If you’re using the powder, you will need only about half as much as the flakes.
Why Use It?
As you can guess from its name, nutritional yeast is packed with nutrition, particularly B-vitamins, folic acid, selenium, zinc, and protein. It’s low in fat, is gluten-free (check specific brands for certification), and contains no added sugars or preservatives. Because vitamin B12 is absent from plant foods unless it’s added as a supplement, nutritional yeast that contains B12, such as Red Star Vegetarian Support Formula, is often added to the vegan diet just to get that one nutrient (though I strongly recommend taking a supplement as the only way to be sure you’re getting enough). Not all nooch has B12, so check the label carefully before buying, and be aware that concerns have been raised over Folic acid, which is often added along with B12.
The vitamins and minerals are all well and good, but truthfully, most people use nutritional yeast for its flavor.
How Does Nutritional Yeast Taste?
Nutritional yeast has a flavor that has been described as cheesy, nutty, savory, and “umami.” Just a tablespoon or two can add richness to soups, gravies, and other dishes, and larger amounts can make “cheese” sauces and eggless scrambles taste cheesy and eggy.
Adding a small amount of nutritional yeast to a dish enhances the flavors present and helps form a rich flavor base.
If for some reason you can’t find nutritional yeast or can’t use it, you can safely leave it out of recipes where it’s used in small amounts as only a flavor enhancer; in some cases, miso or soy sauce can be used in a 1:3 ratio (1/3 of the amount of nooch called for), though both add sodium, so you may need to reduce the salt. In recipes where nutritional yeast provides the bulk of the flavor, such as vegan cheese sauces, it’s best not to attempt to substitute it.
Does It Contain MSG?
No. The savory, umami taste of nutritional yeast comes from glutamaic acid, an amino acid that is formed during the drying process. Glutamic acid is a naturally occurring amino acid found in many fruits and vegetables and is not the same as the commercial additive monosodium glutamate.
How Do You Use Nutritional Yeast?
If you’re new to nutritional yeast, it’s better to try it a little at a time rather than to dive right into a recipe that uses a lot of it. Try some of the suggestions below, using just a little until you develop a taste for it:
- Sprinkle it on popcorn.
- Stir it into mashed potatoes.
- Add a little to the cooking water for “cheesy grits” or polenta.
- Sprinkle on any pasta dish.
- Make almond “parmesan” by blending nutritional yeast with raw almonds in a food processor.
- Add a tablespoon or two to bean dishes to enhance flavors.
Seitan Scaloppine with Lemon-Olive Sauce
For a Savory or “Poultry” Flavor:
These recipes use small amounts of nutritional yeast to form a flavor base and are good for beginning users.
Easy Macaroni and Cheese
For a Cheesy Flavor:
In many of these recipes, nutritional yeast is a central ingredient adding much of the flavor. Leaving it out isn’t advised.
Tofu Omelet for One
For an Eggy-Cheesy Flavor:
Nutritional yeast contributes a lot of flavor to these tofu-based “egg” dishes.
For More Nutritional Yeast Information:
- The Nutritional Yeast Cookbook by Joanne Stepaniak
- The New Farm Vegetarian Cookbook by Louise Hagler and Dorothy R. Bates
- Nutritional Yeast at Bulkfoods.com
- Ask Alisa: What is nutritional yeast and how does it taste?
Update 11/2014: There have been studies (such as this one and this one) that raise the concern that high amounts of synthetic folic acid may increase the risk of breast cancer. Most brands of nutritional yeast do contain added folic acid in varying amounts. If you are concerned about this, read labels carefully and choose brands that contain as little as possible. I know of three brands of nutritional yeast that don’t contain synthetic folic acid: Sari Foods, KAL Unfortified Yeast Flakes, and Foods Alive Non-synthetic Nutritional Yeast, which is what I use in all my cooking (Sari is expensive and I’m not a fan of KAL’s flavor.) If you know of other brands, please leave details in the comments.
Update 3/2017: Recently, a vegan magazine claimed on its blog that nutritional yeast is under attack by the EPA. The article got a lot of vegans worked up with insinuations that veganism is being targeted. It was all based on a misreading (or not reading at all) of proposed amendments to the EPA rules on the manufacture of both baker’s and nutritional yeast. The rules are not new and were put in place to protect workers and the environment from carcinogens formed when large factories make these types of yeast (Saccharomyces cerevisiae). Please, if you see the article being posted, know that nutritional yeast is not under threat, the price will not be rising (unless people start hoarding it), and it is not going off the market. Don’t buy into the hysteria. Here is a link to the EPA page with all the necessary documents, so you can read it for yourself: https://www.epa.gov/stationary-sources-air-pollution/manufacturing-nutritional-yeast-national-emission-standards.
What’s Your Favorite Use?
Please share your favorite ways to use nutritional yeast in the comments below.
This post contains affiliate links to Amazon. When you buy something through them, I receive a few pennies that help keep this site alive and kicking. Thank you!
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Sharon Kubichek
Not My Recipe — I got it off the interwebs, I think from VegWeb
Chicken-less Season Blend
3/4 C Nutritional Yeast
1 and 1/2 TBSP onion powder
1 tsp garlic powder
1/2 tsp celery seed
1 TBSP oregano dried
1 TBSP basil dried
1 tsp salt
1/4 tsp white pepper
Whirl in blender or food processor to a powder.
Add 1 TBSP dried parsley.
Use as about 1/2 TBSP mix to 1 C water
Makes a nice chicken flavor base for soups or sauces.
– Sort of Ratatouli – this one, including the spelling, is mine.
1 medium onion chopped or sliced thin and saute until translucent.
3 medium zucchini sliced thin. Add to saute of onion.
Cook perhaps 5-8 more minutes.
Add 1 can of diced tomatoes, 1 TBSP of Mrs Dash, and 1/3 C of nutritional yeast.
Add pepper to taste – start with 1/8 tsp. Cook all over med – lo heat for about 8 more minutes. Zucchini should end up crisp-tender. Italian seasoned diced tomatoes are also good.
This is one of those dishes that gets even better being left-over, and is good cold or hot.
It is pretty good even with frozen zucchini slices when the garden gets the best of you and you just stuff it all in the freezer. If you do that, add a bit more of the nutritional yeast to thicken things up.
Biscuits – not fat free. choose your acceptable fat.
2 C white flour
1/4 C wheat flour – or your preferred proportion of white to wheat.
1/3 C nutritional yeast
1 tsp salt
5 tsp baking powder
1 TBSP sugar
1/2 tsp garlic powder and 1/2 tsp basil, or other dried seasonings
Mix well.
Cut in 5 TBSP or 1/3 C shortening, until granular. Use your favorite vegan solid shortening. Oil is ok, just gives a different texture. I have not tried non-fat because I’m too southern.
Mix 1 C soy milk with 1 TBSP vinegar. Let sit a few minutes, then mix into flour and shortening – briskly with few strokes. Light vanilla soy is surprisingly tasty.
Turn out onto floured surface and knead until well mixed – as usual for biscuits. Roll out and cut into biscuit shapes. Bake 11 minutes at 440 F on plain cookie sheets. These are on the drier side for biscuits, but my non-vegan chicken nugget child likes them.
Leslie Paquette
I just voted!! You are my go to blog for delicious healthy vegan recipes 🙂
I LOVE nutritional yeast and I agree with a few other comments that the name “nooch” sounds even more unappealing. I use it almost every day in recipes and I always put a tablespoon on my salads.
Emily
Thank you so much for this overview! I started on a vegan diet in March, and tried a vegan “cheesy” scalloped potatoes recipe for Easter. I really didn’t like it and was turned off from the flavor because of the nutritional yeast. Now I realize that the recipe probably used its measurements with nutritional yeast flakes, and I had bought it as a powder! So, I probably used twice the amount. Since then I had completely avoided all recipes with nutritional yeast.
I’m super excited to try something with the correct amount of nutritional yeast now that I know more about it!
Are the measurements in your recipes all written for using the flakes?
SusanV
Yes, and now that you mention it, I should go back and change them all to say “nutritional yeast flakes.” Until I was doing the research for this post, I didn’t realize that there was that much difference between the two.
LH
Great post. I made sure to vote for you. Although I’m really not sure what Shape was thinking when they listed Pioneer Woman as a healthy blog. I think the only person who cooks with more butter than Ree is Paula Deen.
bindeee
Your website is terrific. It’s the first thing I open when it arrives even when many other emails arrive at the same time. I’m a recent convert to Veganism and was very happy to learn about nutritonal yeast from you. Now I look forward to learning much more about “secrets” of the Vegan diet from you.
angela
I don’t care for the name “Nooch” either…what’s wrong with the name nutritional yeast anyway?
First,Stewart in NZ. I live in Oz and couldn’t get nutritional yeast locally so the health food shop ordered me some. It’s Lotus brand (I think) and is sold as savoury yeast as Susan said and it’s an American company. Good luck in your search!
I love nutritional yeast but got a bit carried away with it one day and had a very strange reaction…..firstly the tops of my ears went red and started throbbing,then my forearms turned red and I started flushing all over. I was a bit alarmed at first then I remembered taking niacine a while back……that’s what it was a reaction to the niacine. Thank goodness. It’s not necessarily a bad thing to happen but it’s a bit weird : ) I think I read a while back that if you take half an aspirin with the yeast it counteracts this reaction.
Love your blog Susan and I’ll go and vote for you in a minute : )
Love Angela XXX
Perry
Same thing happened to me, got a bit carried away putting some in a pasta sauce, and got to feeling really bloated, hearbeat started pounding in my ears, flushed and plain all around not feeling good almost immediately. Haven’t used it since and I’m planning to have some in a week or two to see if that was really the problem, or if I was just having an “off day” or it was something else I might have eaten. Although it’s not the same as MSG sometimes I wonder because the reaction I got was the same as I get when I get slipped some MSG.
Alison Fairbank
Thank you for this article Susan. I love nutritional yeast but have yet to get past sprinkling on pasta and strring into mashed potatoes. I really need to eat more of this especially for the B vitamins which I suspect I’m lacking a bit in my current favourite dishes. Oh and I’ve vated for you too!
Kari @ bite-sized thoughts
I have loved this since managing to find it earlier this year – it did take me a while to locate it but then I found it in a tiny health food shop right near my work. Goes to show you can never predict where these things will turn up!
Rebecca Lwin
Hi Susan, I’ve been reading your blog for a few months now. I’m not vegan, but a “part-time” vegetarian. (Part time is when my husband is travelling or otherwise not home for dinner!) He loves his meat/chicken/cheese, etc. But I’ve been giving some serious thought to going vegan for a month & see if he can do it. Too bad I missed your challenge as I would dearly love your book. We live overseas (Kuala Lumpur, Malaysia) and there are many vegan Hindus here (as well as pork-abstaining Muslims & pork-loving Chinese!) It is a very richly diverse eating culture. As well, I’m a Registered Dietitian, so food & health are my business & my passion.
Wish us luck in our challenge! Keep cooking & writing, I love your stuff!
All the best,
Rebecca
Nobody
thank you SO MUCH for this post! my husband and i have been vegans for a little over a month, and this is one of the common ingredients that i had a lot of questions about. the first time i made a dish with it, i used Brewer’s Yeast instead… oddly enough, my husband loved it- but it didn’t have a flavor profile that i craved. i just ordered some off Amazon, since i’ve scoured all the health food sections of my local grocery stores with no luck. (no dedicated health food stores around here either) again, thank you for the clarification!
Elisha
Does anyone know how long nutritional yeast lasts? I bought a giant container of it about a year ago, and I’m wondering if it’s still good.
SusanV
I’ve heard it has a shelf life of 18 months if you keep it somewhere cool and dark.
Sara
Mine’s actually past its expiration date, but it’s still good! That is, I’m still noticing that the B vitamins are active.
Kath Mullen
Many moons ago friends and I bought a compound bucket size. It lasted for years-the flavor was the same, but the color was less vivid.
moonwatcher
Great post, Susan–now I have to go see what “umami” is!! lol
I like the nickname nooch a lot. Another one I learned from vegan activist friends:
hippy dust, referring affectionately to the powdered form of Red Star.
Wow, what a great list of your recipes with the different uses of nutritional, I mean nooch, er, hippy dust–I recognize many of my favorites among them–lasagna, mac n cheez, fettucine no fredo, tofu beet burgers, cabbage noodle soup. . .and I see one I’d like to try–the black bean pumpkin caserole. 🙂 There’s always a treasure I’ve somehow missed. 🙂
Thanks again–
xo
moonwatcher
Hannah
I tried to vote for you, but the link said “page not found”! Help!
Marian Hamilton
LOTS of good info here, Susan – and THANK YOU for the links for all the YUMBO recipes too! I’ve been a fan of nooch for a while now, but didn’t know all these facts about it. I’m adding this page to my Recipe Box for easy reference for future cooking!! xxMarian
Erica
i mostly use it in broths, on soup (pretty much any kind), or on popcorn. also in homemade crackers, mac n cheeze, or anything i feel like throwing it in 🙂
Jessica @ Dairy Free Betty
I LOOVE this stuff!! love love love!
Did you find any info on using too much of it? I pretty much have a tablespoon every day!! I figure it’s better than taking extra supplements!! 🙂
SusanV
I haven’t found anything out about how much is too much. A tablespoon a day doesn’t sound like too much to me, and if you’re not having any problems with it, I say go for it!
Danielle
I LOVE nutritional yeast….I grew up vegetarian and my parents used to put it one everything. We even put it on our cat’s dry food and our cat is now 16 and still alive!
I’d say my favorite use for it is on popcorn. We have make popcorn with a hot air popcorn maker and melt a little earth balance (butter substitute), braggs amingo acids (like soy sauce) and sprinkle nutritional yeast on top. It’s AMAZING. Sometimes I will make a huge bowl just for myself.
Another thing I really like it for is on top of bread…butter and yeast on top of a toasted bagel or bread is a really great side for breakfast.
What a bonus that it’s really good for you too!
Faye
I just found your note regarding nutritional yeast and your cat’s food. Thank you. I have just started to sprinkle Bragg’s Nutritional Yeast on my cats’ wet food, but didn’t know whether it was healthful to do this, since I had just read on the web that yeast was not good for cats in the long run because it is a grain.
However, they like the added taste and I feel they need the vitamin B, so I hope their health will not be badly affected.
Judy Papadakis
Hi Susan,
Just voted for you. Wish the political pundits all over the country and on both sides of the aisle were as truth-telling, down-to-earth and as knowledgeable as you are! Back to nooch: As a newbie to the vegan/vegetarian world, I’m off to purchase my first container of the stuff. The timing of this post was super serendipitous. Best of luck at the polls. In my book you are a national treasure and a Godsend to those just coming on board. To someone who has been cooking since the stone age, your recipes and explanations are worth their weight in nooch, baked kale and slow-cooked pinto beans!
alli
susan, just checking in again to see if maybe you have an idea for me on how to create a cheezy vegan sauce that’s not made from nutritional yeast, or rice, corn, soy or gluten? thank you much!!
SusanV
How about cashews? I love cashew sauce and to me it tastes cheesy without any nutritional yeast added. Just raw cashews, broth or other liquid, salt, pepper, and maybe some garlic blended until creamy. When you heat it, it thickens.
alli
Susan, sounds delish! But can we make it fat free-ish you think?
Its so hard to keep calories and fat grams low when it comes to eating creamy yummy things made of nuts… I’m not so good at portion control and will power when it comes to dinner and fatty foods. 😉 I love ’em too much. When i was a dairy eater I bought the best fat free, hormone free, cheese made from skim milk and melted it over everything without putting on any excess pounds. Boy, do I miss eating creamy dairy-like things without guilt.
Maybe someone can invent a fat free cashew or coconut cheese, cream cheese or ice cream for us calorie and fat gram watchers?
Thanks so much!!
Kim
Speaking of cashews, you can throw a few into your protein shake to get a “white chocolate” type of flavor! 🙂
Sally
I love it on popcorn!
carrie
I use nutritional yeast on popcorn like some others do but my favorite use is in a caeser dressing recipe from Brendan Brazier’s book the Thrive diet. It is awesome!!!
mare
Excellent post, and I love nutritional yeast!
Stef
This is a great introduction to nutritional yeast. I love the Vegan 101 lessons; thanks!
Popcorn lover
Just tried to make my first bowl of popcorn with nutritional yeast. It all just fell to the bottom of the bowl!! Any ideas what I did wrong? I use an air popper and sprinkled the yeast on as it fell into the bowl. Do I need to use margarine to make it stick?
Feeling like a dummy….
SusanV
Most people spray it with something–soy sauce or Bragg’s, olive oil, or even water–before sprinkling it. I’ve also sprayed it with balsamic vinegar, which I really like but which is probably an acquired taste.
Popcorn lover
Thank you!
I’ll experiment.
Amy
I mix mine with some olive oil before putting it with the kernels (1:1 ratio) in a brown paper bag and microwaving.
Pamela S
Hi Susan!
Thanks for clearing up the meaning of “notch” for me. I recently found your site- I’ve been on a juice fast for the past 23 days and plan to follow a vegan diet when I’m back on solid food. I love your website, lot’s of great information and delicious-looking recipes.
Oh, I just voted for you, it looks like your in second place now!
Pamela S
Oops, that should be nooch- darn spellcheck!
Kathleen @ KatsHealthCorner
I actually like the flavor of it added to my oatmeal! 🙂
Fiona
I wasn’t sure if I would find this post relevant to me since I’ve been using nooch for a while and am familiar with it, but I did! It was great to read the comments describing how people like to use it. I’ve got some new ideas now! My fave way to eat nooch is to sprinkle 1 tsp flax oil on a slice of toast then sprinkle 1 generous tsp of nooch over that. Doesn’t sound like much but the flavors are just amazing together. Sorry it’s not oil free!
Btw, I voted for you! I couldn’t believe some of those blogs were considered healthy eating blogs. A friend on fb just linked to a recipe on the Pioneer woman blog and I checked it out bc it was called Lemon Basil Pasta, which sounded great. But then it also had cream, half a stick of butter, and 1 cup of cheese! That’s healthy?!
MaryNYC
What a great post! I, too, throw it into everything, especially soups. Must try the vegan omelette. Sounds delicious!
Katherine
i have just discovered your blog via the Broccoli Fritters recipe / i have nutritional yeast on hand for use with popcorn but, come to think of it, i have had it a long time / instead of asking if i should get a fresh supply i guess i will go ahead and get a fresh supply / i am eager to try the Broccoli Fritters
Christi Nielsen
I always use it on kale chips. yum!
Heather
Seriously, thank you so much for writing this article. Now when anyone is like “what in God’s name is nutritional yeast?” I can just send them this! 🙂
-Heather
Crystal
We love Nutritional Yeast in our house! I have used it for many years primarily as a cream-type sauce for pastas but now I have a very picky 2-year old so I started sprinkling his food with it for the nutritional value, and he is now obcessed with it. He even points to it to have it sprinkled on his food, though he’d just as soon prefer to eat it off a spoon. He has some sensory issues and doesn’t like touching “slimy” things, so I think coating it with the yeast also makes it’s texture more appealing to him.
I don’t know how much it too much, though I did read somewhere when looking for a safe amount for my son that for a toddler, 2 TBSP a day was considered safe, though more may be fine. I generally don’t worry about the quantity for us since we don’t eat cups of it daily. 🙂
Samantha
This is a really good post, Susan! I love nutritional yeast and have used it for years, but I have never heard it called nooch! That’s a new one for me. I love sprinkling it on popcorn and on buttered toast (with a little granulated garlic, too, on the latter).
Carolyn
What a great post! Susan, this is such a wonderful resource for cooks exploring vegetarian/vegan cooking as a sustainable way of nourishment. Having been a convert for many years, nooch is not at all exotic in my kitchen. Matter of fact, if the supply gets low I get a little panicky, but there is a local health food store in my area that carries nutritional yeast at a far better price than any other source I’ve found (including Amazon). Love it in sauces, on popcorn, in soups and stews, and in a dry seasoning mix I use for scrambled tofu, based on a scramble recipe you shared a while back. Nutritional yeast is truly one of those staples that may have almost endless uses.
And to the person who posted a concern about shelf life, dry products that do not have a high oil content ( it’s the oils that become rancid) and are kept reasonably dry should not be a concern if used within a couple of years. Hopefully the reader will use the suggestions you’ve provided and become one of those converts (like me) who go through nooch like water!
Stephanie
I use a few tablespoons of nooch in soups made with a base of my own homemade vegetarian vegetable broth, which though delicious and heavily spiced tends to be somewhat thin and lacks the fat and oil that chicken or beef broth has. The nooch gives it a nice savory and somewhat “oily” (for lack of a better word) texture that is extremely pleasant rounds off the experience of a thick, hearty soup such as lentil, pureed, and “cream” based soups. Helps me disguise veggie dishes and make them more acceptable to my carnivorous friends. C’est magnifique!
val
Hi Susan
Just love your emails about all things vegan . Having read your article on
nutritional yeast , i was wondering is it safe to eat if you have candida problems ? Im trying not to eat anything with too much yeast in and im not so
sure if nutritional yeast can cause the same problems .
Thanks
Val the vegan !!
SusanV
Val, the research I read says that it’s safe for people on anti-candida diets because it’s inactive yeast. Of course, people can have different reactions, so it’s probably best to just try a little and see if it affects you before consuming a whole lot.
Con Conz
Nooch rocks my socks.
Here’s an amaaaaazing cheese sauce recipe thats oil free :
http://vegweb.com/index.php?topic=7126.0
It’s easy to make, and to make it lower in fat, you can sub half the cashews with oats. Been using it on everything lately 😀
veganpilotmarty
Milk? In nooch? Dear God when will they stop contaminating everything?!
Seriously, (well, that actually was a serious question), are there only 1 or 2 brands that use milk or is it like, only 1 or 2 who don’t? I get my nooch in bulk and I can just see the nightmare of asking Whole Foods to find the barrel it came in to see the ingredients. Just like others have said.
Marty from Marty’s Flying Vegan Review
Susan Voisin
Marty, I think currently more nutritional yeast is vegan than is not, though if the bulk bin isn’t labeled, you might want to ask what kind they use just to be safe. I think you’re more likely to find NY with dairy in it in those “nutrition” stores that deal in supplements, pills, and protein powders than in Whole Foods.
veganpilotmarty
Thanks Susan. Yes, I haven’t had much luck with those “Nutrition” stores. I take half the blame because I forget to check for gelatin in the caps and then have to return them. I just love doing things twice. I know they have tons of whey protein powder and I’m sure soy isolate if one feels the symptoms of kwashiorkor coming on. Then again that’s doubtful if you’re standing near a nutrient store. I haven’t asked or would think they’d carry nooch. I’m gonna write a letter to WF. I’ll keep you posted.
veganpilotmarty
What I sent to WF.
To Whom It May Concern:
I have a question about your bulk nutritional yeast.
Does it contain any milk or dairy? Is it suitable for vegans?
Is there an easier way to obtain the ingredients of your bulk items?
Would you consider marking them with perhaps a circle with a line across a “V” to indicate that items aren’t vegan?
Thanks.
Sea
I just had pasta with nutritional yeast, pine nuts, and avocado sprinkled on top, right before I read your article. I love the stuff! Great summary and introduction for those new to the ingredient. 🙂
-sea
Ryan
Hello. I am curious. This may be a dumb question, but is this actual yeast. Should you eat it if your on a candida diet and are suppose to steer clear???
Susan Voisin
The research I read says that it’s safe for people on anti-candida diets because it’s inactive yeast. Of course, people can have different reactions, so it’s probably best to just try a little and see if it affects you before consuming a whole lot.
Ryan
Thanks.. I will definitely have to try it!