Thursday, November 19, 2009

a new nooch sauce!!!

Nutritional Yeast (or Nooch as it is called on several vegan sites) is one of those foods you either love or hate. It has a tangy, cheesy flavor and an impressive nutritional profile. Personally I love it. It is tasty in tofu scrambles, on popcorn, to season broths and flour coatings... basically anywhere!

I realize there are literally a million nooch-cheeze sauces on the internet, but they are not all created equal. After a lot of trial and error, this is my favorite version. It's good over pasta, steamed veggies or with chips dipped in it. I basically put it together myself but it was inspired by many other recipes.

(By the way, I am starting to think I may be a cheeze addict... in nearly every post that mentions any type of vegan cheese, i seem to eat the "evidence" leaving no food to photograph. The same thing happened again! I made a great Nooch and Noodle casserole only to lose control and eat it all before taking any pictures! But, for the sake of my blog I made another dish including baked potato and steamed broccoli, which you see in the photo above. This time I hid my forks until I took the pictures.)

So if you want to try another vegan nooch sauce recipe here goes:

The New Nooch Sauce


1 large potato, peeled and chopped (yukon gold works best)
1/4 cup carrots, peeled and chopped
1/2 medium onion, chopped
5 cloves of garlic (BE VERY BRAVE.... IT'S GOOD)
small amount of vegetable broth
12 ounces silken tofu
2 TBS crunchy mustard
1/2 cup nutritional yeast
splash soy sauce
1 tsp cayenne (or more to taste)
turmeric & paprika (for color*)
2 TBS red miso paste


  1. Put all veggies in a small pot, and cover with broth.
  2. Bring to a boil and cook until very soft.
  3. Turn down the heat and add tofu, mustard, soy sauce, spices* and nutritional yeast. (*The turmeric and Paprika are to adjust the color slightly if necessary.)
  4. Simmer on low heat for an additional 3-5 minutes to reduce broth further if necessary. You will need to stir a lot and if stirring becomes to difficult move to step 5.
  5. Remove from heat and stir in miso paste
  6. Carefully transfer to a food processor and puree until the mixture is the consistency of a cheese sauce. Enjoy!
Note: Lemon juice is also a good addition... my husband doesn't care for it though. WHen combined with the miso, it can make things very tangy.

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