Diane nutritional yeast

[Guest guest]

Do you think it would be possible to mix nutritiona; yeast with tofu

and make a cheesy dip, have you ever tried it?

Wonder if it would work.

 

~GeGee~

 

 

, " strayfeather1 "

<otherbox2001 wrote:

>

> Hi Audrey,

> I just went by taste really & didn't measure, I'm sorry. Thinking

> back, I doubt it was more than a quarter cup, added about a

tablespoon

> at a time & just kept tasting.

> hth,

> Peace,

> Diane

>

> , " Audrey " <Onexpresso@>

wrote:

> >

> > Hi,

> > How much did you add, I've been thinking about doing and and

wondering

> > how it would come out, so I was glad to see this post.

> > Audrey

> >

>

[Guest guest]

I tried this recipe once but did not like the texture with the agar in

it (rubbery - nothing like Brie). The taste before that was pretty

ok, a little bland. I keep meaning to try this again without the

agar & play with the taste some. So I guess this is Tried & 1/2 True?

If you come up with something tasty, please share. I can't

remember where I got this recipe, I'm sorry.

Peace,

Diane

 

 

Brie Cheese

 

1 1/2 cups water

2 tbsp agar-agar (powder or flakes)

1/2 cup raw cashews, finely ground

1/2 cup firm tofu, crumbled

1/4 cup nutritional yeast flakes

1/4 cup lemon juice

2 tbsp tahini

1 1/2 tsp onion powder

1 tsp salt

1/4 tsp garlic powder

1/8 tsp ground dill seed (optional)

2 tbsp wheat germ (optional)

 

Place water and agar-agar in a small saucepan and bring to a boil.

Reduce heat and simmer 5 minutes. Place this mixture immediately into

a blender or food processor with remaining ingredients (except wheat

germ) and process until completely smooth.

 

Pour immediately into a 2 1/2 cup round dish or pie plate that has

been lightly oiled and dusted with wheat germ, if desired. Cool, cover

and chill.

 

Turn out onto a plate and slice into wedges.

 

 

 

 

, " chilifrenchfries "

<chilifrenchfries wrote:

>

> Do you think it would be possible to mix nutritiona; yeast with tofu

> and make a cheesy dip, have you ever tried it?

> Wonder if it would work.

>

> ~GeGee~

[Guest guest]

GeGee,

There are a lot of nutritional yeast " cheese " sauces. This is one of

our favorite tofu/yeast dips. There are others that are more suitable

for pasta sauces. When I make this for our local veg potluck, it

disappears before the last in line gets any. We love nutritional

yeast and will add much more than a recipe calls for. I have used

nut. yeast to thicken small batches of sauces and soups but not large

pots. It also thickens runny almond butter. We put it on popcorn and

on toast with Earth Balance. I add it to all my batters and breading

and we sprinkle it over pasta.

Carrol

 

NACHO CHEESELESS SAUCE

The Teen's Vegetarian Cookbook by Judy Krizmanic

 

 

• 12 ounce package soft or silken tofu

• ½ cup bottled salsa

• ¼ teaspoon salt, or to taste

• ¼ teaspoon turmeric

• 1 to 2 Tablespoons nutritional yeast or a little lemon juice

or Dijon mustard

• ¼ cup water mixed with 1 Tablespoon cornstarch

• 1 Tablespoon vegetable oil

 

1. In a blender, puree tofu, salsa, turmeric and water-cornstarch

mixture ( and nutritional yeast if using).

 

2. Heat oil in a skillet and make sure bottom of pan is coated. Pour

in tofu mixture and spread to cover pan. Cook tofu mixture on low

heat for about 5 minutes, without stirring.

 

3. Use a wooden spoon or spatula to mix up the tofu, stirring to get

a creamy consistency. Pour/scrape sauce into a bowl and serve with

chips. Serves 4 – 6.

 

Variation: For a spicier sauce, add 2 Tablespoons chopped canned

green chilies to tofu mixture before cooking.

 

To make loaded nachos: Spread some drained canned black or pinto

beans, or vegetarian refried beans onto a plate and warm in

microwave. Top with salsa, warm nacho cheeseless sauce, shredded

lettuce and chopped tomato. Serve with tortilla chips.

 

MY NOTES: I always use heaping tablespoons of Red Star nutritional

yeast since it has a " cheesy " flavor and is a good source of vitamin

B-12. I like to substitute arrowroot for the cornstarch. I generally

use medium heat salsa. I tried using Rotel tomatoes and didn't care

for it. I have used both canola and olive oil with similar results. I

have also had success using low-fat tofu. The turmeric is for color

and not necessary if you do not have any on hand. But, too much

turmeric will change the flavor.

I found that doubling the recipe in one skillet doesn't work

that well. The recipe needs a large surface area. The recipe travels

well in a crock-pot and reheats fine the next day in the microwave.

It can be used on broccoli and other vegetables as well as for chips.

Although I haven't tried it yet, I imagine this sauce would work

well in southwestern style lasagna. It works sparingly in burritos.

 

 

, " chilifrenchfries "

<chilifrenchfries wrote:

>

> Do you think it would be possible to mix nutritiona; yeast with

tofu

> and make a cheesy dip, have you ever tried it?

> Wonder if it would work.

>

> ~GeGee~

>

>