Nutritional Yeast: The Secret to Savory, Cheesy Flavor

Confession: I use nutritional yeast so often that I buy it in bulk on Amazon.
Which, when you think about it, is quite a commitment to something that actually looks like yellow fish food. But after nearly ten years of eating vegan, it has earned its place in my pantry, and a rather large place.

If you read my hydroponic gardening post, you may remember nutritional yeast making an appearance in my sunflower seed herb pesto. This time, I figured it deserved a spotlight of its own. By the end of this blog post, you’ll understand what it actually is, what to know about its nutritional value, and a simple seasoning blend to help you put it to use.

So, what is nutritional yeast? I know the name does not exactly sell it.

Nutritional yeast is a yeast that has been grown, then deactivated and dried. It is commonly sold as yellow flakes or powder. Although the name may suggest otherwise, it is not like the active yeast used in bread dough. It will not help anything rise so please leave it out of your next dough recipe unless you are adding it for flavor, which would be delicious, by the way.

Another, more attractive name for the yellow powder that you may have heard is “nooch.”

So, now that we are more familiar with what nutritional yeast, or nooch is, the question that begs to be answered is: why do I love it so much?

The number one main reason I love it so much: flavor.

Nutritional yeast adds a savory, nutty flavor to food that can be difficult to get without the addition of animal products. The flavor is sometimes described as “cheesy.”

Now, this doesn’t mean that sprinkling it onto pasta will magically turn it into melted mozzarella. But, it would still be delicious, and it would add that savory, complex richness to the dish, without adding cheese.

But why is it called “nutritional” yeast? The nutrition, actually, is part of the appeal.

Specific details depend on what you buy. The nutritional yeast I buy Anthony's Premium Nutritional Yeast Flakes has 8g of protein and 3g of fiber per two-tablespoon serving, along with several B vitamins. Another popular brand, Bragg’s Original nutritional yeast lists 5 grams of protein and 2 grams of fiber per two-tablespoon serving, also along with several B vitamins. That is a useful contribution from a seasoning, though a light sprinkle will naturally provide less than a full serving.
Most of these brand name nutritional yeast flakes are fortified, especially with B12, but it’s important to note that not every bag contains the same vitamins. So, if you are considering buying for nutrition purposes, just make sure to read the label before purchase.

So now that you know what it is, and what nutrition purposes it can serve… how do you use it?

One of the easiest, fastest, and most enjoyable ways people consume nutritional yeast is over popcorn. I personally love it on top of microwave popcorn! The fat helps the nooch stick, so you get well seasoned pieces every time, rather than a bowl of popcorn with seasoning settled at the bottom of the bowl.

It also makes an amazing seasoning for roasted proteins or vegetables. I particularly like it with roasted potato wedges, roasted Brussels sprouts, roasted cauliflower, or crispy air-fried tofu. You can also stir into a little soup, pasta, or blend it into a sauce for a savory kick!

With fall now officially here in Chicago, roasted squash and bowls of soup give you plenty of opportunities to experiment. If pesto is more your speed, our blog on using a mortar and pestle includes another version with a nutritional yeast option. Because of its savory, slightly nutty flavor profile, it makes a great replacement for parmesan cheese!

A little cooking tip: taste before and after adding. If your dish needs savory flavor, or more umami, more salt, nutritional yeast might be the hero you’re looking for!

Here are two recipes, one for a simple, all purpose nutritional yeast seasoning, and another for a delicious dairy-free alfredo sauce utilizing nutritional yeast to contribute that existential cheesy flavor!

All Purpose Nutritional Yeast Seasoning

A simple way to try nutritional yeast is to combine it with a few familiar pantry spices. This blend leaves out salt so you can adjust it separately, especially when seasoning something that is already salted. No stove, no blender, and only one bowl to wash!

Yield: ~ 1/3 cup

Prep time: 5 minutes

1/4 cup nutritional yeast flakes

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1. Add all ingredients to a small, completely dry bowl. Crush the nutritional yeast flakes lightly with the back of a spoon if you prefer a finer texture.
2. Stir until evenly combined, then transfer to a clean, dry jar with a tight-fitting lid.
3. Try a small sprinkle on popcorn, warm potatoes, or roasted vegetables. Taste, then add salt separately as needed.

Keep the jar tightly closed in a cool, dry cupboard, and stir or shake before using as the spices can settle. Use a dry spoon to keep moisture out.

Dairy-Free Alfredo Sauce

This dairy-free alfredo sauce is alfredo-lover approved! My boyfriend loves fettucine alfredo, and I’ve made this sauce countless times. He always requests it and often says he prefers this to the actual thing.

Yield: ~ 2 cups

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

1 tablespoon olive oil

1 medium yellow onion, large dice

5 cloves garlic, roughly chopped

2 cups vegetable broth, divided

1 teaspoon kosher salt, or to taste

1/4 teaspoon ground black pepper

1/2 cup raw cashews

2-4 tablespoons fresh lemon juice

1/4 cup nutritional yeast

1. Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion. Season with salt and pepper.
2. Cook the onion for 3-5 minutes, or until it begins to brown.
3. Add the chopped garlic and toast until fragrant, 1-2 minutes.
4. Add 1 cup of the vegetable broth. Stir everything to combine. Bring the mixture to a boil, then reduce the heat and simmer until almost all of the liquid is evaporated.
5. Once most of the liquid is evaporated, add the cooked onions and garlic to the base of a high-power blender such as a Vitamix. Add the remaining ingredients, 1 cup vegetable broth, more kosher salt and black pepper, cashews, lemon juice (start with 2 tablespoons, then adjust as necessary), and nutritional yeast. If you’d like a thicker sauce, start with ½ cup of vegetable broth.
6. Blend the mixture on high until completely smooth, at least 30 seconds – 1 minute. Adjust seasoning and lemon juice as desired.
7. Serve with your favorite pasta, protein, or vegetables!
8. Store in the fridge for up to 1 week. It will thicken slightly in the fridge, you may need to add more broth/water to adjust the consistency to your liking.

Getting comfortable with one unfamiliar ingredient can open up plenty of new possibilities in the kitchen. If you want to go beyond individual recipes and better understand how ingredients work together, explore our Culinary Boot Camp. The five-day program includes a deep dive into flavor theory, helping you recognize what a dish needs and build balanced flavor with more confidence.

Not ready for Boot Camp? Browse our cooking classes for more hands-on opportunities to build your skills and become a more confident, creative cook.