Nutritional yeast

All posts tagged Nutritional yeast

The 12 Days of Yule – Day 12 – New Year Cheese

Published December 31, 2012 by Polana Fowdrey

After all that festive merriment (admit it, you had a sherry, didn’t you?) we all need some probiotics.

Here’s what I do with mine:

New Year Cheese


2 cups cashew or macadamia nuts, soaked

1 cup finely shredded celery

water to blend

a generous handful of nutritional yeast

4 probiotic capsules (just open them up and drop the powder in.)

lemon juice.


Blend everything together. Use as much water as you need, but try not to get the mixture too runny.

Pour or spoon the mixture into moulds (I use cookie cutters which gives me a selection of fun festive shapes) placed onto a non-stick dehydrator sheet.

Dehydrate until the mixture is firm enough to remove the mould.

Dehydrate some more, until you can remove the non-stick sheet and place the cheese on the mesh.

Dehydrate until you have the consistency you want.

Use like regular cheese. Only this is much better for you.

Happy New Year!

salt and seasoning to taste

Wheatgrass & Wasabi Kale Chips

Published March 16, 2012 by Polana Fowdrey

I had some Wheatgrass & Wasabi Kale Chips From Inspiral Foods and wanted to create my own version.






1 cup Cashew Nuts (soaked)

1 dsp Wheatgrass Powder

1 dsp Nutritional Yeast

1 tsp Wasabi Powder

pinch Sea Salt

pinch of Ground Pepper

splash Olive Oil

A large bag or several big leaves of Kale


Blend the cashews in a little water.

Add the Wheatgrass and Nutritional Yeast and seasonings.

Stir in the oil.

Wash the Kale and remove large stalks.

Massage the sauce all over the kale until it is thoroughly covered.

Dehydrate on a non-stick sheet for 24 hours or until dry and crunchy.

Remove from non-stick sheet half way through and place directly on mesh to speed drying time.

Planet of the Ood

Published March 15, 2012 by Polana Fowdrey

If you’re not a fan of Doctor Who, you won’t know what I’m talking about, but if you are… you’ll know what I mean when I tell you that the humble Celeriac is know as an “Ood” in our house! They just look like them, don’t they? And “Ood” is so easy to say.

We’ve had an Ood in our veg box every week this month so I have needed to be creative in coming up with things to do with them.

Here are three ideas… or is that Ood-eas… (sorry!)



1 Ood (Celeriac)

Olive oil

Soy sauce/ Tamari/ Miso

Nutritional Yeast

Seaweed sprinkle


Cut the Ood into manageable pieces and spiralize into a large bowl.

Marinate with the rest of the ingredients to taste.

Best served about an hour after making so all the flavours have mingled.

Ooh… lovely! =)


We compromise here sometimes by partially cooking part of a meal.

Here, I’ve gently steamed the Ood in the process of creating a soft mash.


Chop your Ood and place in the food processor with the S-blade. Process until it is kibbled into small pieces.

Transfer the kibbled Ood into a sieve and place over a pan of boiling water for a few minutes with a plate over the top.

Stir regularly. The steam will escape around the top of the sieve and gently steam the Ood.

Transfer the steamed Ood to a bowl. Mash with a potato masher and season to taste.

This warm dish is a great complement to the rest of the meal, especially on a really cold night.


Another warm dish for the winter months


1/2 Ood (Celeriac)

3 carrots

2 Sweet Potatoes

Olive oil

Liquid (nut milk/ water, stock) as required



Chop the vegetables and then kibble in a food processor (omit this step if you have a high-speed blender)

Transfer to a blender and add the rest of the ingredients.

Blend until the mixture is as smooth as possible.

Warm in a pan over a low heat unit blood temperature is reached.

Serve immediately.

I like to sprinkle dried seaweed, dried leek and nutritional yeast on mine!

Cheezy Sauce

Published March 10, 2012 by Polana Fowdrey

This quick and easy sauce goes with lots of things. I like to have a jug of it in the fridge for those emergency cheezy recipes.


1 cup cashews, soaked for at least half an hour

2 or 3 tablespoons nutritional yeast

1 tablespoon cider vinegar

1 tablespoon lemon juice

pinch salt

water to blend


Blend everything together until nice and smooth. Adjust the quantities as required. You could add some herbs for variation. Parsley and basil are nice.

It’s also really nice with some red pepper and chilli added.

Will keep about a week in the fridge if covered up.

Dehydration, Dehydration, Dehydration

Published July 25, 2011 by Polana Fowdrey

I returned home at from a job interview at lunchtime today to discover a large box waiting for me.
My new dehydrator had arrived!
I bought an Excalibur which, according to all the reviews I’ve read, seemed to come out top for reliability and ease of use.
I only have room for a 5 tray, but hopefully that will be big enough.
Here she is:

I’ve named her Callie, (all my appliances have names!) Unfortunately she has to sit next to the (mostly unused) microwave, which I call Stinky Meat Monster because the previous owner cooked a lot of steaks in it!

Anyway, Callie is great. The design is very straightforward; just a metal box with slots in the sides to fit the five trays. The fan in the back dries the food fairly evenly, but anyways it’s easy to remove the trays and turn them round. they’re square! Each tray is a moulded plastic frame with a plastic mesh which fits neatly on top. It’s easy to clean and the front lifts off to make for beter access to the food.

I bough the dehydrator on eBay. It was new, never used and I got it for a much better price that if I had gone to an online shop, so I’m pleased (although my overdraft doesn’t agree with me!). I also bought some teflon sheets from Raw Living so that I can make cakes and crackers!

I couldn’t wait to get started so I began with a simple recipe that I’ve been wanting to make for ages:

Kale Chips 
There are probably hundred of recipes for Kale Chips. Here’s mine:
1 (200g) bag of Kale or a large bunch form the garden or shop (note to self: Grow Some Kale!)
1 tsp rock salt
5 dsp olive oil
4 dsp nutritional yeast flakes (I use Engevita. I hope that’s raw!)
1 tsp garlic flakes (dehydrated garlic)

Remove the stalks from the Kale, cutting away as much of the tough stuff as possible.
Mix all the ingredients in a large bowl, massaging the marinade into the kale leaves.
Spread onto dehydrator trays (use teflon sheets if you prefer) and dehydrate on 105˚F for 5-12 hours.

With Kale Chips, if you dehydrate them for longer, they will be more crispy; if for less, they’ll be chewier. Either way they are yum! I personally prefer them a bit chewy, with lots of marinade on, but that’s me!

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