Guest guest Posted September 6, 2006 Report Share Posted September 6, 2006 Potatoes work great. But I do use Nutr. yeast to thicken small amounts of soups and sauces, not large pots. We love nutritional yeast and will add much more than a recipe calls for. Sometimes I have to add more liquid to compensate. 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. If you don't want to add potatoes, you can add blended tofu. Avoiding soy? You can also blend the soup or part of it and return it to the pot. Carrol , Joseph <rollinmonkeyman wrote: > > If I want to make a creamed soup, could I thicken it up with nutritional yeast? I have been meaning to ask this question for a few months now. > Joseph > > > > Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates starting at 1¢/min. > > Quote Link to comment Share on other sites More sharing options...
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