Tuesday, December 11, 2007
High Hopes
I had really high hopes today. I have been thinking about making macaroni and cheese for a while now. I don't have any dairy free cheese in the house, but I did have cooked macaroni and nutritional yeast. I have seen a lot of information out there about making a cheese sauce for your mac and cheese. So with much excitement, I dove in head first. Well, lets just say that it took some sauteed onions and spinach in a huge omelette to get the taste and smell out of the atmosphere! I don't want to give up on nutritional yeast (maybe it was too much too soon?), so I think next time I will do a little where it is not the star ingredient. If anyone has suggestions on baby steps into this nutritional powerhouse, please let me know. From what I have read, you either love it or hate it. I don't want to hate it. I am not ready to give it up. So, I want to know...who loves it and who hates it?


posted by Sarena Shasteen - The Non-Dairy Queen @ 6:38 PM  
  • At December 11, 2007 at 7:58 PM, Blogger VeggieGirl said…

    I have a SERIOUS taste aversion concerning nutritional yeast - I suffered from toxicity, from it. I was so ill, I thought I was seriously going to die. I'll spare the rest of the details ;0) ahh, just TYPING about the stuff is making me nauseated!! new topic!!

  • At December 12, 2007 at 2:14 AM, Blogger Alisa said…

    I must say, I would never use more than say 1 Tablespoon per serving of the stuff, 1/4 cup per recipe max, even that can be too much.

    Try using cashew butter for that creamy richness with maybe just a bit of the yeasty stuff. There are some recipes that don't use it at all, I will have to go fishing : )

  • At December 12, 2007 at 10:21 AM, Blogger Emilie said…

    I really like it in stuff, but I wouldn't eat it on its own. Alisa has a good suggestion--mixing it with a nut or with tofu is good. What it does flavorwise that can be really beneficial is that it gives you a tang and some sharpness that will call up some of the cheese flavors that you might remember. I most often use it in cheese-style sauces with cashews and tofu, miso and lemon.

  • At December 12, 2007 at 10:29 AM, Blogger Sarena Shasteen said…

    Veggiegirl - I know what you mean. I need to be careful with it too because I take B supplements and I don't want to ask for trouble with an overload

    Alisa and Emilie - Thank you for the suggestions. I will definitely given them a try soon. I will let you know how it turns out!

  • At December 21, 2007 at 10:18 AM, Blogger Wheeler's Black Label Vegan Ice Cream said…

    Yeah, nutritional yeast is definitely one of those ingredients where a little bit goes a LONG way. Hope your next attempt goes better! -Amy @ Wheeler's

  • At January 11, 2008 at 4:11 PM, Anonymous shannon said…

    Hi Serena,

    My name is Shannon and I'm the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.


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    Editorial Assistant, Foodbuzz.com

    P.S. And can I also just say you have quite possibly the coolest blogger template I have seen out there? How did you do it?????

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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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