Ingredients:
- 3 tbsp. nutritional yeast
- 1/2 - 3/4 cup almond milk (or your choice of vegan milk)
- 1/2 cup Daiya cheddar style shreds
- 2 cups pasta (your choice, preferably whole grain, brown rice, or quinoa pasta)
- fresh ground pepper, to taste
Directions:
1. Cook pasta according to package and strain.
2. Meanwhile, in a saucepan, add almond milk (or other vegan milk) and bring to a soft boil. Add Daiya shredded cheddar "cheese" and nutritional yeast and stir until the mixture melts. Reduce to medium heat if it begins to boil rapidly, to avoid burning.
3. Add pasta to liquid mixture. Stir constantly so that the liquid covers the pasta and so that it does not burn at the bottom. After a few minutes, the mixture will thicken.
4. Remove from heat and sprinkle with fresh ground pepper and nutritional yeast to taste.
Voila!
Are you sure you used brewer's yeast? The very bitter kind? Brewer's yeast is not nutritional yeast, and cannot be substituted for it. It's very high in chromium, and does not have any of the B12 that we get from nutritional yeast, so you can't use it as a source of B12 as a vegetarian. Not even all nutritional yeasts contain the same guaranteed amount of B12, to be certain, stick with Red Star. Many bulk bins of nutritional yeast are Red Star, just ask the folks who the manufacturer is to be sure.
ReplyDeleteAlso, probably best to use unsweetened milk in cheezy sauces- I find the regular kind contains too much sugar for most savoury applications, but maybe you like your cheeze a little sweet :)
I just checked. I did use Brewer's yeast. It says on the package that it is nutritional yeast. You are right, it is high in chromium. It does have 5% vitamin B12, which is pretty low. I will try Red Star next time. Also, I ALWAYS use unsweetened vegan milk.
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