Nutritional yeast almost becomes a staple food item for vegetarians and vegans. For many, it is because of its nutritional properties (Nutritional Yeast is one of the only plant derived sources of vitamin B 12), though for me, it’s also because of its delicious ‘cheese like’ taste (I’m half Italian, and we need a cheese hit from time to time!). Nutritional yeast has a distinct flavor which can be described as cheesy, nutty and creamy – just to name a few. It’s a great substitute product, and when combined with other ingredients such as nuts, forms a delicious new taste sensation for your savoury dishes. In Australia, we buy nutritional yeast as ‘savoury yeast flakes’, though other names include nooch, yeshi, or brufax. It’s usually sold in the form of flakes and basically looks like a yellow flaky powder.
So what exactly is nutritional yeast? Essentially it is deactivated yeast, which is different to brewer’s yeast or yeast extract. Nutritional yeast is produced by culturing a nutrient rich medium (usually sugarcane or beet molasses) for several days. When the yeast is ready, it’s deactivated with heat and then washed, dried and packaged. The high heat involved in production deactivates any ‘bad yeasts’ such as Candida Albicans, so you don’t have to worry about yeast infections with nutritional yeast. In fact, according to Doyle (2010), only a small proportion of yeast organisms ever cause a problem for humans; with many of these fungal specimens living happily inside the body which actually help enhance your nutritional intake (from Nutritional Yeast and Yeast Infections, 2010).
Asbell, R. 2010. Big Vegan. Chronical Books: San Francisco;
This entry was posted in Uncategorized
. Bookmark the permalink