Vegan Nutritional Yeast Nooch Cheezy Biscuits Recipes
VEGAN NUTRITIONAL YEAST (NOOCH) CHEEZY BISCUITS
These came from my Red Star Vegetarian Support Formula cookbook that uses their brand of nutritional yeast. Theirs is good but I use NOW brand, other flake nooch brands will work too. These are a delightful vegan treat to have with soups, vegan gravies, etc. Any kind of non-dairy milk will work-- just under 1 cup, but whole-wheat pastry flour is a must instead of regular whole-wheat flour.
Provided by the80srule
Categories Breads
Time 35m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 9
Steps:
- Pour the soymilk, almond milk, etc. into a glass measuring cup and stir in the lemon juice. Let it rest at room temp for 10 minutes to sour.
- Place the flour, nutritional yeast, baking powder, chili and garlic powders, and salt into a medium mixing bowl and stir them together.
- Pour the oil into the dry ingredient mix, and cut in with a pastry cutter or fork until the mixture is crumbly.
- Using a fork, stir in just enough of the soured non-dairy milk so the dough can come together and can form into a large ball-- too much milk will make the dough sticky but not enough will make the biscuits dry.
- Turn the dough out onto a lightly-floured surface and knead it gently until it is smooth (about 25-30 times.) Gently form it into a ball.
- Reflour the work surface and roll the dough out into a 1/2 inch thick sheet.
- Cut the dough with a floured biscuit cutter-- the book recommends a 2.5" one but I find that using an empty can works, and I have heart-shaped biscuit cutters in both small, regular 2.5", and large size.
- Place the biscuits on a dry baking sheet or sil-pat as soon as they are cut. Arrange them close together if you want soft sides, but at least 1 inch apart for crustier sides.
- Bake at 400F for 15-18 minutes or until golden brown. I'd recommend about 12-13 minutes for smaller biscuits and closer to 18 for bigger biscuits.
VEGAN NOOCH-BASED MELTY WHITE CHEEZ
From my nutritional yeast cookbook, this is a thick, luscious vegan faux cheese sauce meant to be more of a cheddar substitute for mac and cheese, baked potatoes, nachos, cheese fries, and casseroles. It yields about 1 1/2 cups, six 1/4-cup servings. I like this recipe as it doesn't require agar, pimentoes, or beans of any kind like I've seen in other vegan cheese recipes. I'm also including the variations the author added!
Provided by the80srule
Categories Sauces
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Place all the ingredients into a blender or food processor and pulse until completely smooth.
- Pour the mixture into a saucepan on medium-high heat.
- Cook it, stirring constantly with a wire whisk, until the sauce is thick and smooth. Best served hot.
- To color the cheese orange, add 1/4-1/2 teaspoon paprika.
- For a "smoked cheddar" flavor, reduce the salt to 1/2 teaspoon and blend in 1 tablespoon light miso and 1/4 teaspoon liquid hickory smoke.
- For "pepperjack", stir in a small can of diced green chilis, drained. It says 1/4 cup but I think one of those little 4-oz cans after draining would be 1/4 cup or a little more.
- For curried cheese, blend in 1/2 teaspoon curry powder.
Nutrition Facts : Calories 46.5, Fat 2.6, SaturatedFat 0.4, Sodium 297.8, Carbohydrate 4.7, Fiber 1.3, Sugar 0.1, Protein 2
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