Nutritional yeast flakes are used by vegans to create cheese and other rich sauces. This sauce can be used as rarebit for toast, or for a pasta topping.
If you are wondering what to do with nutritional yeast flakes, use this recipe for an appetizer or a quick vegan meal. This sauce can also be used for vegan macaroni and cheese, or as a topper for pasta and baked potatoes. Change the flavor profile by adding in just the spices or herbs you need for the meal.
Nutritional Yeast Flakes in Vegan Cuisine
Vegans use nutritional yeast as an ingredient for added fiber, Vitamin B supplementation, and for boosting flavor to a dish. Nutritional yeast is also used in recipes traditionally calling for cheese as the tangy and slightly salty flavor is reminiscent of cheese.
Nutritional yeast comes in both flakes and powder forms, and is used not only as an ingredient in recipes like sauces, but as toppings as well. Sprinkle nutritional yeast flakes on foods right before serving, such as using it in place of Parmesan cheese at the table.
While nutritional yeast may be an acquired taste for some, it is very high in fiber and trace minerals. For every two tablespoons used, it provides 16% total daily dietary amounts for both fiber and protein. Nutritional flakes are also very high in Thiamin, Riboflavin, Folate, and Niacin. For those with Vitamin B deficiencies, the same two tablespoons also provides over 9 mcg of Vitamin B6 and almost 8 mcg of Vitamin B12.
This recipe can be used for topping bread, or pasta dishes. The onion powder gives it a savory and meaty flavor, which can be left out if desired. It makes about 1 3/4 cup of sauce.
Vegan Rarebit and Pasta Sauce with Nutritional Yeast
- 1/4 cup margarine
- 1/4 cup all purpose flour
- 1 3/4 cup plain rice milk
- 1 Tbsp soy sauce
- 3/4 tsp granulated garlic powder
- 1/2 tsp prepared Dijon mustard
- 1/2 tsp dry mustard powder
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp turmeric
- Splash of Worcestershire sauce
- Dash of cayenne pepper, optional
- 1 thin baguette, sliced diagonally at the desired thickness for the slices
- Preheat the broiler to 450 degrees F. Place the oven rack on the second highest level.
- In a sauce pan, melt the margarine. Whisk in the flour until blended and cook for a couple of minutes on medium heat until bubbly. While whisking, add in the plain rice milk, and blend until smooth.
- Add in the soy sauce, garlic powder, Dijon, mustard powder, salt, paprika, onion powder, and turmeric. Add in a splash of Worcestershire sauce to taste. If wanting a little heat to the sauce, add in a dash of red cayenne pepper.
- Stir occasionally until the mixture is thickened.
- Whisk in the nutritional flakes.
- This sauce can be prepared ahead of time, or used now. If prepared ahead of time, cool down to room temperature, then transfer to an airtight container, and store in the refrigerator for 3 days.
- When using on top of bread, spread the vegan sauce on top of the baguette. Place the slices on a sheet pan, evenly spaced.
- Place under a broiler, and broil until the bread is lightly toasted around the edges, and the sauce is bubbling.
- Serve immediately.