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i tried to make a "cheese" sauce with yeast flakes........i could taste that distinct "taste" it has and i hated it.........<br><br>
so my question is........i have a ton of recipes that call for yeast, but i always leave it out even though i have it here.......does its flavor always peek thru in recipes? or is it masked? i am leary to put it in anything else for fear i will be able to taste it and get<img alt="" class="inlineimg" src="/images/smilies/spew.gif" style="border:0px solid;" title=":spew:"> again!
 

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See now, I love the flavor. And it's very distinctive. But I've used it in gravies and such - where it's not the main flavor - and it seems to recede quite a bit.
 

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I try not to use more than a couple tsp/person and I can't usually taste it. I agree with you on the flavor of yeast-based sauces <img alt="" class="inlineimg" src="/images/smilies/spew.gif" style="border:0px solid;" title=":spew:">
 

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Nutritional yeast is kind of like cilantro, either you like it or hate it.<br><br><br><br>
Have you tried Jo Stephanik's Ultimate Uncheese book? Maybe there is a recipe in there that might please your palate....
 

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It seems there's a love-hate thing with nutritional yeast, as someone else observed.<br><br><br><br>
However, I also think there is a dramatic taste difference between brands, but since there's no accounting for individual tastes, I won't recommend which brand I prefer.<br><br><br><br>
Here's what I tell people to do: Buy some Nutritional Yeast, and if, after several tries or recipes, you still don't like it, try another brand, you might be suprised. Or, you may find you don't care for it, regardless of brand.
 
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