Post by Granny Smith on Sept 1, 2013 12:10:42 GMT -5
All recipes came from here~
blog.bobsredmill.com/recipes/nutritional-yeast-demystified/
Nutritional Yeast Cheese Sauce
A cheesy flavored sauce, great on veggies, potatoes, pastas even meats such as chicken and fish.
1 tsp Mustard
1/4 cup Butter
2 cups Cold Water
1 tsp Sea Salt
1/2 cup Unbleached White Flour
1/2 cup NUTRITIONAL YEAST
Directions
Whisk together in a heavy bottomed sauce pan:
1/2 cup Bob’s Red Mill nutritional yeast flakes
1/2 cup Bob’s Red Mill unbleached white flour
1 tsp Bob’s Red Mill sea salt
Place pan over medium-high heat and whisk in:
2 cups cold water
Continue whisking as sauce thickens, bring to a rolling boil, reduce heat,
cook 1 minute, remove from heat.
Whisk in:
1/4 cup butter or vegetable oil
1 tsp mustard
Sauce will thicken as it cools, but thins down when heated.
Makes 8 servings.
The Best Cheesy Uncheese Sauce
Ingredients:
4 tablespoons light olive oil
5 tablespoons sweet rice flour
2 1/2 cups unsweetened plain soy, hemp, nut, or coconut milk
2 rounded tablespoons good tasting nutritional yeast*
1/2 teaspoon sea salt, or more, to taste
A good dash or two of Garlic Powder, to taste
A good dash or two of Minced Onion, to taste
1/2 teaspoon gluten-free Dijon or honey mustard, or to taste
1 tablespoon golden balsamic vinegar, rice vinegar, or lemon juice- to taste
1/4 teaspoon nutmeg
1/2 teaspoon paprika (for orange) or turmeric (for yellow) color- may omit
1/4 cup white wine - may omit for alcohol-free
Note: I now add a rounded tablespoon of almond butter or sesame tahini to the sauce mixture as well.
Instructions:
In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring to cook the raw flour taste out of it.
Slowly add in the hemp milk, whisking to blend the flour paste and hemp milk.
Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, sea salt, garlic and onion powder, mustard, vinegar, nutmeg, paprika or turmeric, wine (and sesame tahini, if using), and whisk to blend.
Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Taste test. Does it need a hint more salt? Wine?
Stir and gently heat through.
Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings.
Makes about three cups sauce.
Best Vegan Mac and Cheese in the entire world...seriously
1 1/2 pounds pasta, preferably macaroni "Cheese" Sauce:
1 1/2 cups unsweetened nondairy milk
1 1/2 cups nutritional yeast
1 cup canola or vegetable oil
1 cup water
1/3 cup tamari or soy sauce
1/4 (12 ounce) block firm (not silken) tofu
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon vegesal or in lack of fancy product, just use salt
1 dollop mustard, optional
1. Preheat oven to 350 degrees Fahrenheit. Boil water in a big pot and cook pasta according to package directions.
2. Add all of the "cheese" sauce ingredients in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the "cheese" sauce over the pasta.
3. Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.
This is very simple and tastes amazing! If you are cooking for yourself, it will last about 5 days if you eat it for all three meals of the day.
“Old Fashioned” Macaroni and Cheese
8 oz. Pasta
¼ cup Earth Balance Margarine
2 cups Almond Milk (plain, unsweetened)
2 Tb Corn Starch
½ - ¾ Salt
½ tsp Black Pepper
½ tsp Garlic Granules
1 cup Daiya Cheese
1/3 cup Nutritional Yeast
Bread Crumbs (optional):
2 cups cubed sourdough bread
1 Tb Olive Oil
2 Tb fresh Sage, chopped
¼ tsp Garlic Granules
Bread Crumbs: Place the oil, sage and garlic in a bowl and stir together. Add the cubed bread and stir to incorporate into the bread until it seems equally distributed. Set aside.
Macaroni and Cheese: Cook and drain the pasta according to directions; set aside. In a large cooking pot, melt the margarine and then add the almond milk and cornstarch and whisk together. Heat the sauce on medium heat until thick, whisking occasionally. Remove from heat and add the Daiya cheese, nutritional yeast, salt, pepper and garlic granules. Whisk until all the ingredients are incorporated and the Daiya cheese has melted into the sauce. Add the pasta to the sauce and stir to cover it; then place in a 9-inch square baking pan. Spread the bread crumbs on top to cover evenly. Bake at 400°F for 20 minutes. Serve with your favorite veggies such as asparagus like I did.
*For a soy-free version, just use the soy-free version margarine from Earth Balance (or another brand if you can find one).
blog.bobsredmill.com/recipes/nutritional-yeast-demystified/
Nutritional Yeast Cheese Sauce
A cheesy flavored sauce, great on veggies, potatoes, pastas even meats such as chicken and fish.
1 tsp Mustard
1/4 cup Butter
2 cups Cold Water
1 tsp Sea Salt
1/2 cup Unbleached White Flour
1/2 cup NUTRITIONAL YEAST
Directions
Whisk together in a heavy bottomed sauce pan:
1/2 cup Bob’s Red Mill nutritional yeast flakes
1/2 cup Bob’s Red Mill unbleached white flour
1 tsp Bob’s Red Mill sea salt
Place pan over medium-high heat and whisk in:
2 cups cold water
Continue whisking as sauce thickens, bring to a rolling boil, reduce heat,
cook 1 minute, remove from heat.
Whisk in:
1/4 cup butter or vegetable oil
1 tsp mustard
Sauce will thicken as it cools, but thins down when heated.
Makes 8 servings.
The Best Cheesy Uncheese Sauce
Ingredients:
4 tablespoons light olive oil
5 tablespoons sweet rice flour
2 1/2 cups unsweetened plain soy, hemp, nut, or coconut milk
2 rounded tablespoons good tasting nutritional yeast*
1/2 teaspoon sea salt, or more, to taste
A good dash or two of Garlic Powder, to taste
A good dash or two of Minced Onion, to taste
1/2 teaspoon gluten-free Dijon or honey mustard, or to taste
1 tablespoon golden balsamic vinegar, rice vinegar, or lemon juice- to taste
1/4 teaspoon nutmeg
1/2 teaspoon paprika (for orange) or turmeric (for yellow) color- may omit
1/4 cup white wine - may omit for alcohol-free
Note: I now add a rounded tablespoon of almond butter or sesame tahini to the sauce mixture as well.
Instructions:
In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring to cook the raw flour taste out of it.
Slowly add in the hemp milk, whisking to blend the flour paste and hemp milk.
Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, sea salt, garlic and onion powder, mustard, vinegar, nutmeg, paprika or turmeric, wine (and sesame tahini, if using), and whisk to blend.
Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Taste test. Does it need a hint more salt? Wine?
Stir and gently heat through.
Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings.
Makes about three cups sauce.
Best Vegan Mac and Cheese in the entire world...seriously
1 1/2 pounds pasta, preferably macaroni "Cheese" Sauce:
1 1/2 cups unsweetened nondairy milk
1 1/2 cups nutritional yeast
1 cup canola or vegetable oil
1 cup water
1/3 cup tamari or soy sauce
1/4 (12 ounce) block firm (not silken) tofu
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon vegesal or in lack of fancy product, just use salt
1 dollop mustard, optional
1. Preheat oven to 350 degrees Fahrenheit. Boil water in a big pot and cook pasta according to package directions.
2. Add all of the "cheese" sauce ingredients in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the "cheese" sauce over the pasta.
3. Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.
This is very simple and tastes amazing! If you are cooking for yourself, it will last about 5 days if you eat it for all three meals of the day.
“Old Fashioned” Macaroni and Cheese
8 oz. Pasta
¼ cup Earth Balance Margarine
2 cups Almond Milk (plain, unsweetened)
2 Tb Corn Starch
½ - ¾ Salt
½ tsp Black Pepper
½ tsp Garlic Granules
1 cup Daiya Cheese
1/3 cup Nutritional Yeast
Bread Crumbs (optional):
2 cups cubed sourdough bread
1 Tb Olive Oil
2 Tb fresh Sage, chopped
¼ tsp Garlic Granules
Bread Crumbs: Place the oil, sage and garlic in a bowl and stir together. Add the cubed bread and stir to incorporate into the bread until it seems equally distributed. Set aside.
Macaroni and Cheese: Cook and drain the pasta according to directions; set aside. In a large cooking pot, melt the margarine and then add the almond milk and cornstarch and whisk together. Heat the sauce on medium heat until thick, whisking occasionally. Remove from heat and add the Daiya cheese, nutritional yeast, salt, pepper and garlic granules. Whisk until all the ingredients are incorporated and the Daiya cheese has melted into the sauce. Add the pasta to the sauce and stir to cover it; then place in a 9-inch square baking pan. Spread the bread crumbs on top to cover evenly. Bake at 400°F for 20 minutes. Serve with your favorite veggies such as asparagus like I did.
*For a soy-free version, just use the soy-free version margarine from Earth Balance (or another brand if you can find one).