A sprinkle of nutritional yeast lends a super satisfying dose of unctuous umami to any dish. Our best comparison-and one you’ll hear a lot-is that it’s similar in flavor to parmesan cheese. The taste! It’s not just for vegans, it really is delicious. Just one tablespoon offers about 40% of your daily recommended dose of B12. Nutritional yeast is super good for you! It’s especially important for vegans and vegetarians, because it’s one of the very few sources of B12 that is not derived from an animal product. But that’s okay, because it’s full of flavor and its main reason for existence is to add umami to your food! Spread kale on the baking sheet in a single layer. Cut away the tough stems of each leaf with a knife. Conversely, nutritional yeast’s leavening ability is deactivated when it is processed, so you can’t bake with it. Line a baking sheet with parchment paper or a silicone baking mat. Do not-we repeat DO NOT-substitute a packet of dry active yeast for the nutritional yeast called for in this recipe. Nutritional yeast is not the same as the yeast you bake with. If you’re not familiar with it, here’s what you need to know: If you’ve ever experimented with vegan cooking, you’ve probably encountered nutritional yeast-you may even know that it makes the world’s greatest popcorn topper, and therefore always have a container of it handy. YES! It’s the combination of the rich, savory umami of nutritional yeast and creamy, good-fat filled cashews that gives creamy vegan cashew cheese sauce its gloriously cheesy taste.
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