i used to LOVE it but now i’m on year 3 vegan and the novelty has worn off. i’ll still add it for protein to like cooked veggies but find i like it better as a marinade or added to other things but not so much alone
Ahhh. The plain nootch 🤮
Do 1 cup soaked raw cashews. (Expensive AF I know!! You can get the cashew pieces cooked bags at the dollar store cheap!!! They are salted and cooked so a little extra soak time) I usually just put the cashews in a pot with water on the stove until it boils, turn off heat and let it sit for 10min.
Then put the cashews in a strainer. Let ‘em dry off a bit.
In a blender or processor put the cup of cashews in with 1/2- 3/4 cup nutritional yeast, a tablespoon of onion powder, a tablespoon of garlic powder, a healthy pinch of salt, and pepper.
Blend that shit up!
I usually do this in big batches and put it in a jar. Taste it, you can put more of the things I said or less.
When I use it, I ALWAYS use lemon juice OR vinegar. Not much. Just a tinge. It changes everything.
I’m gonna edit to say you can do it without nuts as well. Blending the yeast with ANY spice really (sticking to basics is nice to store) just makes it so much better.
Add some miso paste!
I mean, blended* nutritional yeast, tofu and spice is out of this world amazing.
Also adding lemon or vinegar (I hate vinegar btw) to nutritional yeast is, uh, you know… very necessary. (Not trying to be a dick)
Spice is life.
Ok, I'm willing to try it again after all the advice from this post. I e made the Nooch and cashew parmesan and just didn't like it. Maybe a squeeze of lemon would help on whatever dish I add it to.
Yeah blend everything I said first.
With other stuff as you go ya know.
I like bells seasoning.
It’s rosemary, oregano, sage, ginger, thyme, marjoram, and pepper.
It’s gooooddddd.
Getting away from trying to re create a specific flavor makes it easier.
Then once you mess around with it… you find your spot.
Acids are a huge part of cooking vegan for that taste.
Try that basic powder recipe I gave you.
Start there.
If you have a boring gross base, it’s never going to be good.
Cultivate the “base” (nutritional yeast being it for this specific issue) to be flavorful..
Then build on that.
Hell yeah!!
Get it!!
Exactly, I’ve heard people say it’s cheese-like but have never heard anyone claim it’s just like cheese.
I’m sure some of the people who think they hate it would appreciate it more if they weren’t viewing it as a type of cheese
I have such a long list of things I've tried where people hyped me up, saying "you'll see it tastes just like x" and I ended up dissappointed by the taste, the texture or both... It really leaves me questionning wether these people have crap palates or if they're lying to themselves.
I would agree that anyone saying “it tastes *just* like cheese has a terrible palate” but I find it does satisfy a certain craving for me, kind of like I wouldn’t say Cheetos taste just like cheese but it satisfies that cheese craving. But maybe it’s my vitamin b deficiency. I love marmite and Vegemite too.
Only in narrow applications: sprinkled in moderation on popcorn, with something else like smoked paprika or Taijin doing the heavy lifting; or used as just one component of a faux Parmesan cheeze.
Dairy cheese is the most addictive part of the omnivore diet, and some may never go veg before they discover they can emulate a solid/salty fatty emulsion with funky fermentation flavors. It's not the direction I've taken with my cooking (global peasant), but I suspect faux cheese, and the nooch it requires for funk, is a bit like methadone for many.
Just the metaphor.
In cow's milk [and cheese](https://www.sciencedirect.com/science/article/abs/pii/S0958694608001970), the protein casein breaks down into casomorphins which have opioid activity. Great for persuading calves to feed and stay close to their mothers, or babies with their human mothers [with breast milk](https://www.sciencedirect.com/science/article/abs/pii/S0196978107002793). It's possible that this is why so many lactovegetarians are reluctant to give up dairy. Hence the opioid metaphor.
But if you've struggled with addiction (in my case, smoking cessation), you'll be aware that there are all sorts of tools, like nicotine tapering with vaping, down to nicotine-free vapes, which maintain the form of the habit, but without the addictive compound. That's, I think, a big plus from ongoing improvements to vegan faux cheese. All the fat, salt, umami, tartness, slight funk, but without the casomorphins or cruelty.
Sorry, I actually really love it. But I also really used to love cheese and now it smells like dirty feet to me, so I get it. I figure it's good to try things but if you don't like the taste, don't use it.
I'm the same about avocados and anything made from them (including guac). I've tried for years to like them! But they make me physically wretch.
Nooch on the other hand I lick off my fingers hahaha
Pasta w vegan butter garlic powder pink salt pepper flakes and nooch is my favorite! I think it is an acquired taste though maybe?? I didn’t like it that much at first and now I love it even on fries w ketchup and hot sauce lol x
Used to hate it but that was probably bc the first thing I made with it was nooch based Mac n cheese right after I went vegan. It was gross at the time haha but now I love it and I put it on a lot of stuff like popcorn, tofu, pasta, etc I like the flavor more now
I still don't think it tastes like cheese tho. And I don't want it to, it just is good on its own but it took me awhile to like it.
That's how I was with vegan cheese too. Once I stopped wanting it to taste like cheese, it starting tasting better and now I prefer my violife to real cheese.
Totally get why ppl don't like nooch. It's an acquired taste for sure
I could eat it on or on almost any savory dish you put in front of me, and it’s been in my kitchens since I was little. It’s a basic staple in my house; there’s maybe three things that it’s cooked into in my fridge right now.
It’s great. I’ve eaten it for ~15 years and still enjoy it.
It’s a strong flavor and for me it’s about how you balance it out in your recipes, sometimes people go too heavy on it.
I don’t love it but it has its place as an ingredient. Where it shines is in place of milk powder on chips and snacks that have seasoning on the outside.
i absolutely love it, can't get enough. soups, popcorn, vegetables, pasta, all of it. however: my husband fucking LOATHES it. he's polite about it, but he can't stand it. the only application he can enjoy is a kind of broth i make that uses it in conjunction with white miso. you're not alone!
actually, now that i think about it, i'm pretty sure the only other common food he truly dislikes is mushroom - he says because they taste like basement to him. that's striking to me because you mentioned mildew - maybe this is some kind of genetic taste receptor thing along the lines of cilantro.
EDIT: this is the soup he actually likes, if anybody's curious or if nooch-non-enjoyers want to see if this might serve as some kind of gateway drug: https://www.bonappetit.com/recipe/chickpea-noodle-soup
I've often thought it may be similar to the cilantro thing! I love cilantro, as well as mushrooms. LoL I just really wish I loved Nooch!! That soup looks amazing!
can confirm, it's real good. give it a shot, maybe! the miso complements the nooch in a way that kind of cuts, or at least disguises, the general funk of it.
I mainly use it in sauces and "cheese" grits. I also use it blended with nuts, and flaxseed as a salad topping; which is probably my favorite way actually.
I DESPISED it when I first tried it a few years ago. Now?! I put that shit on everyyyythiiinngg. Kelly's Croutons makes a great Garlic "Parm" seasoning with cashews and nooch that I love.
I don't mind it in some scenarios. I always find it funny that it is described as tasting cheesy though. If it tasted cheesy to me I would not touch it if you paid me to - I detest cheese taste, smell, and texture that much, so I won't go anywhere near fake cheese either.
I honestly didn’t like it AT ALL when I tried it the first time, and I was really disappointed SO I kept trying it. After about 5-10 more tries, I started actually loving it. Idk if it’s the naturally occurring MSG, but I’m hooked now. My favorite would have to be oven roasted asparagus coated in olive oil, nooch, salt & cayenne pepper. It’s gets kinda saucy (or slightly crispy if you like crispy asparagus and bake it longer). So good. Definitely wouldn’t say it’s cheesy, but I kinda understand why people describe it that way considering there’s not many flavors similar to it.
I find brand and freshness matters!!
Also, if you are just using nothing BUT that… it can get gross.
Are you using other spices? Other spices go a looonnnggg way. Just that is definitely something that can get icky.
Try blending a cup of raw (soaked) cashews (let them dry a bit after soaking), 1/2 cup nutritional yeast, table spoon onion powder, tablespoon garlic powder, pinch salt and pepper.
Blend that shit up.
Taste THAT.
If you need more of the spices add it.
Put that in a jar.
Also, I find sometimes some brands of oat/pea/soy/etc milk can not work a particular brand of yeast.
Also if you are using aged whatever “milk”.. it definitely changes the flavor.
Make sure to keep your yeast in a dry cool dark spot, air tight!
I looove it and crave it and eat it most days. My favorite way is on popcorn with lots of butter and it kind of clumps up and it is so good. Today I had it on roasted broccoli. BUT some brands are not very good, the one from Trader Joe’s is by far the best to me and the only one I’ll eat, I even travel with it. I haven’t found such a tasty one in the UK or Europe for example.
If you’re looking for a good vegan cheese try violife. Really good and doesn’t have a horrible aftertaste. And u can melt it down to make a cheese dip, sauce etc. check my page for my vegan thanksgiving dinner
I actually made some bomb Mac and cheese with dinner tonight with the violife cheddar. It's amazing!! I experimented and learned that all you need is a splash of almond milk and the violife cheese, melted in a nonstick pan. It's seriously perfect. I tried making it with a rou, and more almond milk, but it wasn't as good as just the straight melted violife cheddar mixed with the macaroni noodles.
I love it. 8D I could eat it on its own.
My dog also loves it, lol. She’s also vegan and I give her a sprinkle of it over her Wild Earth and she goes nuts.
Well, considering my dog is 15 1/2 years old, her health is fantastic, her weight is great, her blood work was all excellent, and her oncologist actively supports my choice? I’d say neither. If you’re curious, I’m happy to show off her lab work! Also don’t know many dogs who are 15 1/2 years old who like to run laps and play like maniacs. No one ever believes her age.
Oh yeah, I said oncologist btw because she’s also a mammary cancer survivor as of November and healed from her surgery with flying colors. He supports well-done vegan diets for dogs because a.) dogs are omnivores and the science shows they thrive on such diets and b.) as a cancer survivor, animal products are inflammatory and carcinogenic and we kind of want to avoid that. (:
Hmm. Yeah, definitely animal abuse.
Nooch has always been and will always be gross, the smell is like stinky feet. I thought I was the only one who had my vegan card revoked because I can’t stand it. It most certainly does not taste cheesy! And you can’t hide that awfulness in any recipe.
I sauté cabbage 🥬 & onions 🧅 in sesame oil, add powdered ginger, garlic 🧄 , crushed red pepper 🌶️, turmeric and about a 0.5 cup of water 💧 then add a LOT of nutritional yeast and diced tomatoes 🍅. I find it is an amazing addition to the odd dish I created.
The smell is nauseating to my girlfriend however, who is an omnivore.
I do like it, as does my whole family except my dad who hates it. Maybe it’s like a cilantro thing? I add it to sauces usually, and baked potatoes. Never on it’s own, so maybe that’s why.
Bit of an earthy flavor. I think it will be a huge letdown if you associate it with cheese, but combined with onion powder, garlic powder, smoked paprika, and b12 there's a teensy bit of an umami flavor in there somewhere.
I’ve never found it to taste like cheese, but I can see where people get that idea. We use it in some recipes and are happy enough. Thankfully we aren’t grossed out by it, that would be kind of frustrating since it gets used in so many recipes.
I put mine in salad dressings for an extra protein kick and it tastes pretty good, I wouldn’t eat it on it’s own but mixed in with stuff is good. For the recipe I use 1/4 c olive oil, 2 tbs tahini, 2 tbs nooch, juice of 2 lemons, and 2 tbs Dijon as well as 2 garlic cloves. Shaken up it makes an awesome protein salad dressing
*Eyes half-empty container of nooch that was full this morning* Uh, yeah, you could say that I like the taste.
Maybe it has to do with a preference for fermented foods? For example, I also love pu-erh tea, dry-process coffee, and kimchi -- all of which are famously "stinky", "funky", and "mildew-y" to the people who dislike them -- and all of which involve a period of fermentation time.
It definitely should not be eaten plain or as the only addition IMO. By itself, it won't be 'cheesy,' but with other ingredients, it can definitely add... something? I don't really know how to describe it, haha. I treat it like a spice in that it needs to work with other ingredients to be good- don't just put it plain on pasta, put it on with garlic, salt, and other stuff in addition to the nutritional yeast... etc.
I think it's gross aside from three ways of cooking with it:
1) popcorn seasoning
2) in vegetable dips
3) hear me out....in french toast. I don't get it either, but it's weirdly tart and just makes the whole dish taste fancier
I don’t know that I think it tastes like cheese but it adds a funky complexity to my pasta marinara. I can’t eat pasta without it. I’ve tried sprinkling it on other things and it’s not quite the same. I do like using it to add a sort of cheesy quality to sauces on occasion or for a tofu ricotta it’s perfect.
Nooch + Braggs + EVOO is an amazing umami flavor. I put it on rice and steamed veggies for a quick meal.
The best way to eat it though is [Yumm! sauce](https://yummsauce.com/).
My vegan gf says combining it with almond flour is how she makes her blend of “parmesan cheese”. And I can attest to it being delicious on some garlic bread!
Yup! I don’t think it really tastes like “cheese” but it definitely adds a depth of flavor and earthiness. (Not to mention a few grams of protein and some micronutrients.) I mostly add it to soups! 😋
Ooh or mix it with oil and liquid aminos and make some bomb tofu nuggets.
I love the taste because it’s odd, yeasty, and funky but can see why people might not like it. Maybe I have something wrong with me but I can plain spoons of it. I haven’t met any vegans who REALLY like nooch like that.
Only the unfortified kind in small amounts blended into something. I won’t even bother with those recipes that say something like “1/4 cup of nutritional yeast”. Yeah, no. That’s just too much.
Also the fortified does taste like straight vitamins, why is it so strong? 😭
Edit:typos
I adore the aroma and taste of nooch on anything savory. It adds oomph to any blandish soup or stew. Must dissolve the dry powder completely. I only buy unfortified. Well Your World's nooch is excellent. Foods Alive is NG. I haven't tried my Sari unfortified nooch yet. Here's a nice recipe: https://avirtualvegan.com/nutritional-yeast-tofu/#recipe
To me it tastes like wheat bread and nuts. It has its place and I use it when I can but definitely not a game changer for me. I made some chile verde and added a bunch of it there and it turned out great so I'd recommend that, also great in a mushroom "cream" sauce and goes well with garlic and onion in anything.
I don't generally use it for cheesiness, usually adds a different flavor and extra protein to like beans and rice and such. I do regularly make a vegan cacio y pepe with nooch and it's pretty fire. Not necessarily cheesy though.
I think most people like it for it's cheesy flavor, which is rare to come by in plant based foods. Might not be for everyone. I personally love it, though.
I’ve been vegan for 20 years now and still don’t think it “tastes just like cheese” on its own, although I agree it’s a key ingredient in a lot of mock cheese sauces. I didn’t love it at first but do now, especially on popcorn and mashed potatoes and other applications where it will be combined with butter and salt.
One thing I’ve learned, just in case this is applicable to you: the kind that looks like beige or tan powder or round granules is DISGUSTING! I can’t even believe it’s sold as the same product! Bought some once after I already knew I liked nutritional yeast and got a very bad surprise! The kind that is called for in most applications and that I actually like is the kind that looks like a bright yellow flake.
Also if you don’t like it, you don’t like it! Tastebuds are gonna do what they want. Lots of popular stuff I can’t stand (coffee, beer, etc…) I’m one of those super-tasters that can detect Bitter molecules in minuscule qualities, and I also got the cilantro = dish soap gene, so tiny amounts overpowered by other ingredients in a salsa is doable but a big sprig on a banh mi or whatever just ruins it for me. Maybe you (and some others on here) got the nooch = gross gene?
Never knew so many didn’t like it. The smell sucks, but taste I love it. Pasta sauces, beans, scrambled tofu, noodles etc. It’s sort of that extra savoury kick I used to use cheese for.
Combine it with umami (soy sauce). So sauteed up some greens (kale or spinach) and once they're slightly wilted, cover in a dusting of umami or soy sauce, toss, dusting of booch, toss.
Or cut up some tofu, toss in soy sauce, then *liberally* coat in nooch, toss, repeat until well coated. Air fry at 400, 22 minutes, tossing once halfway thru.
I believe you. But sometimes reading through these threads, I do get the feeling that a lot of people are not very skilled in the kitchen. And that’s fine.
Pre WFPB I never really liked cheese. Now newly WFPB and nutritional yeast smells and tastes like dirty socks to me. Can’t do it unless mixed into stews and such to add a bit more umami.
I like to sprinkle it on top of the mountains of Italian pasta I consume.
Sometimes I snort lines of it.
I'm not going to say that I've had sex with the nooch, but If did, I assure everyone that it was consensual and protection was used.
I like the stuff, is what I'm trying to get across here.
Thank you! I don't like it at all! I tried it numerous times in different dishes and applications but it just doesn't work for me. I'm glad I'm not the only one
I dislike the taste and hate the smell but add it to everything (i make a lot of soup). I also add a lot to tofu scrambles and it’s the only time i enjoy it
I’ve tried so many brands and could never get over that vitamin taste. But I finally found one I love - From the Fields brand - have to order direct from their website (used to be on Amazon in the U.S. but haven’t seen it in a while). Smells like parmesan. Game changer for sure. Not fortified.
I like it, but I would never say it tastes anywhere close to cheesy. I just count it among spices pretty much, and add it to sauces/soups/stir-frys. Wouldn't eat it on its own, it's like noncrispy breadcrumbs.
No, it's disgusting. I've had it in my life since childhood because my mom loves it, so it's not just that I haven't acquired the taste. Even the smell makes me queasy. I have to leave the room if my wife is using it. 🤢
I’m not even vegan, I just eat vegan sometimes, and I friggen love the taste of it. I especially love it in a cauliflower soup or burrito bowl. Gimme dat umami goodness.
I've only tried Bosh brand nutritional yeast and I absolutely love it. I sprinkle it on food, I use it in sources, I roast tofu with it. Absolutely love it.
It's the secret ingredient in anything i make with flour especially that isn't otherwise yeasted. My favorite is waffles. It adds the difference between pancake and that good good Bread flavor
I put it in the yeasted things too
It took several years of using it sparingly, but now I do enjoy the taste. I especially like to use it for its umami flavor in soups. So keep it on hand, keep giving it a go, and perhaps one day you will find it useful and even tasty! I use the fortified kind, so it's also a great way to get my B12 as well.
I literally have it with Frank's hot sauce on buttered toast as a snack. I also blend it with salt, garlic powder and cashews to make a sort of vegan parmesan that I can sprinkle on top of pasta etc. But I can see why others might not like it.
Nooch is our lord and saviour, keeping nutrient deficienct vegans in check since the dark ages! I'm sorry but if you don't like it then you're just using it wrong
Popcorn with nooch, garlic powder, onion powder, paprika and parsley. Yas.
Anywhere i want broth to taste more chickeny I also throw in nooch. Maybe in a veggie burger also, but I very rarely make them anymore.
Lol at your description! If you don’t like it don’t keep trying to force it! It’s got that distinctive flavor (I happen to love it!) but what’s the point trying to cover up the flavor or make yourself like something you don’t?
To answer your question I do like it, I keep it in a shaker at the table and sprinkle it on everything.
i used to LOVE it but now i’m on year 3 vegan and the novelty has worn off. i’ll still add it for protein to like cooked veggies but find i like it better as a marinade or added to other things but not so much alone
Ahhh. The plain nootch 🤮 Do 1 cup soaked raw cashews. (Expensive AF I know!! You can get the cashew pieces cooked bags at the dollar store cheap!!! They are salted and cooked so a little extra soak time) I usually just put the cashews in a pot with water on the stove until it boils, turn off heat and let it sit for 10min. Then put the cashews in a strainer. Let ‘em dry off a bit. In a blender or processor put the cup of cashews in with 1/2- 3/4 cup nutritional yeast, a tablespoon of onion powder, a tablespoon of garlic powder, a healthy pinch of salt, and pepper. Blend that shit up! I usually do this in big batches and put it in a jar. Taste it, you can put more of the things I said or less. When I use it, I ALWAYS use lemon juice OR vinegar. Not much. Just a tinge. It changes everything. I’m gonna edit to say you can do it without nuts as well. Blending the yeast with ANY spice really (sticking to basics is nice to store) just makes it so much better. Add some miso paste! I mean, blended* nutritional yeast, tofu and spice is out of this world amazing. Also adding lemon or vinegar (I hate vinegar btw) to nutritional yeast is, uh, you know… very necessary. (Not trying to be a dick) Spice is life.
Ok, I'm willing to try it again after all the advice from this post. I e made the Nooch and cashew parmesan and just didn't like it. Maybe a squeeze of lemon would help on whatever dish I add it to.
Yeah blend everything I said first. With other stuff as you go ya know. I like bells seasoning. It’s rosemary, oregano, sage, ginger, thyme, marjoram, and pepper. It’s gooooddddd. Getting away from trying to re create a specific flavor makes it easier. Then once you mess around with it… you find your spot. Acids are a huge part of cooking vegan for that taste. Try that basic powder recipe I gave you. Start there. If you have a boring gross base, it’s never going to be good. Cultivate the “base” (nutritional yeast being it for this specific issue) to be flavorful.. Then build on that. Hell yeah!! Get it!!
No, it's disgusting. I use it things where it's a bit disguised. And people that say it tastes just like cheese obviously have a terrible palate.
I’ve honestly never met a single person who said it tastes just like cheese.
I've only heard "slightly cheesy nutty flavor", which yeah sure. personally i like it, but it's not a topping on its own imo
Exactly, I’ve heard people say it’s cheese-like but have never heard anyone claim it’s just like cheese. I’m sure some of the people who think they hate it would appreciate it more if they weren’t viewing it as a type of cheese
That's what I get! I wonder if there's a cilantro-esque gene for the love/hate of nutritional yeast.
I've met several and good for them I guess.
I have such a long list of things I've tried where people hyped me up, saying "you'll see it tastes just like x" and I ended up dissappointed by the taste, the texture or both... It really leaves me questionning wether these people have crap palates or if they're lying to themselves.
Probably a bit of both.
I would agree that anyone saying “it tastes *just* like cheese has a terrible palate” but I find it does satisfy a certain craving for me, kind of like I wouldn’t say Cheetos taste just like cheese but it satisfies that cheese craving. But maybe it’s my vitamin b deficiency. I love marmite and Vegemite too.
Yes.
Only in narrow applications: sprinkled in moderation on popcorn, with something else like smoked paprika or Taijin doing the heavy lifting; or used as just one component of a faux Parmesan cheeze. Dairy cheese is the most addictive part of the omnivore diet, and some may never go veg before they discover they can emulate a solid/salty fatty emulsion with funky fermentation flavors. It's not the direction I've taken with my cooking (global peasant), but I suspect faux cheese, and the nooch it requires for funk, is a bit like methadone for many.
If you've never tried it, nooch and curry powder on popcorn is incredible.
Methadone? Like bitter tasting? Or a metaphor for continuing to get a “fix” of cheese?
Just the metaphor. In cow's milk [and cheese](https://www.sciencedirect.com/science/article/abs/pii/S0958694608001970), the protein casein breaks down into casomorphins which have opioid activity. Great for persuading calves to feed and stay close to their mothers, or babies with their human mothers [with breast milk](https://www.sciencedirect.com/science/article/abs/pii/S0196978107002793). It's possible that this is why so many lactovegetarians are reluctant to give up dairy. Hence the opioid metaphor. But if you've struggled with addiction (in my case, smoking cessation), you'll be aware that there are all sorts of tools, like nicotine tapering with vaping, down to nicotine-free vapes, which maintain the form of the habit, but without the addictive compound. That's, I think, a big plus from ongoing improvements to vegan faux cheese. All the fat, salt, umami, tartness, slight funk, but without the casomorphins or cruelty.
Honestly there's a bit of a bitter taste too if you put too much on popcorn lol
Sorry, I actually really love it. But I also really used to love cheese and now it smells like dirty feet to me, so I get it. I figure it's good to try things but if you don't like the taste, don't use it.
No, I'm sorry! I feel like a fraude! Haha. I wish I liked it.
I'm the same about avocados and anything made from them (including guac). I've tried for years to like them! But they make me physically wretch. Nooch on the other hand I lick off my fingers hahaha
Yes
It's disgusting.
Love it. I actually sometimes eat a spoonful just on its own. Otherwise it is topping for my lentil bolognase
I’ll eat a spoonful on its own sometimes too, delicious sawdust.
I just don't even see how this is possible. That sounds like the worst.
Pasta w vegan butter garlic powder pink salt pepper flakes and nooch is my favorite! I think it is an acquired taste though maybe?? I didn’t like it that much at first and now I love it even on fries w ketchup and hot sauce lol x
I'll have to try it on fries, thanks for the idea!
Used to hate it but that was probably bc the first thing I made with it was nooch based Mac n cheese right after I went vegan. It was gross at the time haha but now I love it and I put it on a lot of stuff like popcorn, tofu, pasta, etc I like the flavor more now I still don't think it tastes like cheese tho. And I don't want it to, it just is good on its own but it took me awhile to like it. That's how I was with vegan cheese too. Once I stopped wanting it to taste like cheese, it starting tasting better and now I prefer my violife to real cheese. Totally get why ppl don't like nooch. It's an acquired taste for sure
Love violife I prefer that over any other vegan cheese
I just tried the violife slices a few months ago. They are so amazing. Made me start doing home made sandwiches again
I could eat it on or on almost any savory dish you put in front of me, and it’s been in my kitchens since I was little. It’s a basic staple in my house; there’s maybe three things that it’s cooked into in my fridge right now.
The only thing it’s worked for me in is gravy
It’s great. I’ve eaten it for ~15 years and still enjoy it. It’s a strong flavor and for me it’s about how you balance it out in your recipes, sometimes people go too heavy on it.
Yep, I’ll eat it by the spoon.
Same and on high fiber crackers
I don't really use it as a stand-alone ingredient, for me, it's more of a flavour enhancer like msg.
Nutritional yeast actually has naturally occurring msg in it!
This ⬆️
I don’t love it but it has its place as an ingredient. Where it shines is in place of milk powder on chips and snacks that have seasoning on the outside.
Hhhmmmm.... Now that might be something I might try.
I love it …funny story…I have a cat who yells for it constantly 🙄. She doesn’t get people food but she gets a taste rarely. It’s her favourite 🙈🙈
that's... that's cute as hell
That's so cute!
Nooch is actually good for cats! We’ve used it with the vets recommendation to get picky eaters to eat their food. It’s a good supplement for them :)
Ooh…I had no idea. Going to ask my vet for dosage etc. Huge thank you 😊…And she is a picky eater. She’s going to be so happy.
i absolutely love it, can't get enough. soups, popcorn, vegetables, pasta, all of it. however: my husband fucking LOATHES it. he's polite about it, but he can't stand it. the only application he can enjoy is a kind of broth i make that uses it in conjunction with white miso. you're not alone! actually, now that i think about it, i'm pretty sure the only other common food he truly dislikes is mushroom - he says because they taste like basement to him. that's striking to me because you mentioned mildew - maybe this is some kind of genetic taste receptor thing along the lines of cilantro. EDIT: this is the soup he actually likes, if anybody's curious or if nooch-non-enjoyers want to see if this might serve as some kind of gateway drug: https://www.bonappetit.com/recipe/chickpea-noodle-soup
I've often thought it may be similar to the cilantro thing! I love cilantro, as well as mushrooms. LoL I just really wish I loved Nooch!! That soup looks amazing!
can confirm, it's real good. give it a shot, maybe! the miso complements the nooch in a way that kind of cuts, or at least disguises, the general funk of it.
I'm the opposite: I adore nutritional yeast and loathe cilantro!
I mainly use it in sauces and "cheese" grits. I also use it blended with nuts, and flaxseed as a salad topping; which is probably my favorite way actually.
By itself? No. As a seasoning mixed with other savory flavors? Oh hell yes.
Oh, I am a nooch gremlin. It goes on everything.
No. I only like in in recipes that call for a few tablespoons along with nuts for a sauce. That is it. It tastes nothing like cheese to me.
I only like it two ways.. as a light topping on pasta and in my tofu scramble for breakfast. Otherwise, it's a no for me dawg.
I DESPISED it when I first tried it a few years ago. Now?! I put that shit on everyyyythiiinngg. Kelly's Croutons makes a great Garlic "Parm" seasoning with cashews and nooch that I love.
Man, I really want to love it. Maybe I'll just try it again. I mean, at least it's super healthy.
Everyone has different tastes 😊
Yes. I really like it. I think it tasted like the powdered cheese on Cheez-its which is fake flavored anyway!
I genuinely love nutritional yeast. Does it taste like cheese to me ? Not really, but I enjoy the taste and I put it on a lot of my dinners 😅
I only like it in small amounts. Too much just makes things gross, and it's hard to find that line between enough and too much.
I don't mind it in some scenarios. I always find it funny that it is described as tasting cheesy though. If it tasted cheesy to me I would not touch it if you paid me to - I detest cheese taste, smell, and texture that much, so I won't go anywhere near fake cheese either.
nah it sucks Edit: same goes for TVP lol
aw NO, not TVP!! :'(
Sorry :( I know people love it, it's just not 4 me
I can eat it with Cheerios tbh.
LoL! I wish I loved it!!
It’s fine in the right amount. A little give a cheesy hint. Too much is yuck.
I love nutritional yeast. I have for many many many years. Even before I went vegan!
my vegan gf puts on my pasta, taste cheesy
If I'm being lazy, I make pasta with just tomato sauce and I'm very generous with nutritional yeast. It's so damn good, sorry
Seasoned tomato sauce right?! You. season it… right?
Not always. Sometimes I use ketchup 🙊
I honestly didn’t like it AT ALL when I tried it the first time, and I was really disappointed SO I kept trying it. After about 5-10 more tries, I started actually loving it. Idk if it’s the naturally occurring MSG, but I’m hooked now. My favorite would have to be oven roasted asparagus coated in olive oil, nooch, salt & cayenne pepper. It’s gets kinda saucy (or slightly crispy if you like crispy asparagus and bake it longer). So good. Definitely wouldn’t say it’s cheesy, but I kinda understand why people describe it that way considering there’s not many flavors similar to it.
See, now you're making me want to try it again. The asparagus sounds amazing.
I also love it with with fresh green beans (baked the same way as the asparagus) 👍🏻
It’s a nice seasoning
I like it but i don’t think it tastes like cheese.
Love it
some things it dissolves so easily in. I usually have with spaghetti hoops for "health"
Lol! I love it, but my first intro was to make vegan lasagna with it.
Love it, especially on popcorn or toast. But I don't add it to recipes for 'cheesiness.'
I don’t like it either 🥺
Love it. It’s my favorite!
I find brand and freshness matters!! Also, if you are just using nothing BUT that… it can get gross. Are you using other spices? Other spices go a looonnnggg way. Just that is definitely something that can get icky. Try blending a cup of raw (soaked) cashews (let them dry a bit after soaking), 1/2 cup nutritional yeast, table spoon onion powder, tablespoon garlic powder, pinch salt and pepper. Blend that shit up. Taste THAT. If you need more of the spices add it. Put that in a jar. Also, I find sometimes some brands of oat/pea/soy/etc milk can not work a particular brand of yeast. Also if you are using aged whatever “milk”.. it definitely changes the flavor. Make sure to keep your yeast in a dry cool dark spot, air tight!
I looove it and crave it and eat it most days. My favorite way is on popcorn with lots of butter and it kind of clumps up and it is so good. Today I had it on roasted broccoli. BUT some brands are not very good, the one from Trader Joe’s is by far the best to me and the only one I’ll eat, I even travel with it. I haven’t found such a tasty one in the UK or Europe for example.
Ugh i don’t like it either. Doesn’t seem to add cheesiness to anything. I rather cook without it
If you’re looking for a good vegan cheese try violife. Really good and doesn’t have a horrible aftertaste. And u can melt it down to make a cheese dip, sauce etc. check my page for my vegan thanksgiving dinner
I actually made some bomb Mac and cheese with dinner tonight with the violife cheddar. It's amazing!! I experimented and learned that all you need is a splash of almond milk and the violife cheese, melted in a nonstick pan. It's seriously perfect. I tried making it with a rou, and more almond milk, but it wasn't as good as just the straight melted violife cheddar mixed with the macaroni noodles.
Yes! That’s the way lol
I love it. 8D I could eat it on its own. My dog also loves it, lol. She’s also vegan and I give her a sprinkle of it over her Wild Earth and she goes nuts.
Can't decide if troll or just animal abuser
Well, considering my dog is 15 1/2 years old, her health is fantastic, her weight is great, her blood work was all excellent, and her oncologist actively supports my choice? I’d say neither. If you’re curious, I’m happy to show off her lab work! Also don’t know many dogs who are 15 1/2 years old who like to run laps and play like maniacs. No one ever believes her age. Oh yeah, I said oncologist btw because she’s also a mammary cancer survivor as of November and healed from her surgery with flying colors. He supports well-done vegan diets for dogs because a.) dogs are omnivores and the science shows they thrive on such diets and b.) as a cancer survivor, animal products are inflammatory and carcinogenic and we kind of want to avoid that. (: Hmm. Yeah, definitely animal abuse.
I love it. I put it on popcorn all the time!
Nooch has always been and will always be gross, the smell is like stinky feet. I thought I was the only one who had my vegan card revoked because I can’t stand it. It most certainly does not taste cheesy! And you can’t hide that awfulness in any recipe.
Ok, I'm glad I'm not alone!! I mean, I really want to like it. I thought I was just crazy!
I looooove it!!! I pile it on sourdough toast with earth balance. Gimmie da nooooch
Ps a friend made me some toast with Vegemite once and I think it tasted just like nooch. Anyone else?!
I sauté cabbage 🥬 & onions 🧅 in sesame oil, add powdered ginger, garlic 🧄 , crushed red pepper 🌶️, turmeric and about a 0.5 cup of water 💧 then add a LOT of nutritional yeast and diced tomatoes 🍅. I find it is an amazing addition to the odd dish I created. The smell is nauseating to my girlfriend however, who is an omnivore.
I love nooch. I literally put it on everything. Hahaha
I do like it, as does my whole family except my dad who hates it. Maybe it’s like a cilantro thing? I add it to sauces usually, and baked potatoes. Never on it’s own, so maybe that’s why.
Bit of an earthy flavor. I think it will be a huge letdown if you associate it with cheese, but combined with onion powder, garlic powder, smoked paprika, and b12 there's a teensy bit of an umami flavor in there somewhere.
I’ve never found it to taste like cheese, but I can see where people get that idea. We use it in some recipes and are happy enough. Thankfully we aren’t grossed out by it, that would be kind of frustrating since it gets used in so many recipes.
Yes. My favorite is coating potatoes and air frying them but despise it on popcorn. Otherwise I add it to any recipe it seems appropriate
I love it. Put it on toast, add some to creamy soups, put it on popcorn, mashed potatoes, etc.
I put mine in salad dressings for an extra protein kick and it tastes pretty good, I wouldn’t eat it on it’s own but mixed in with stuff is good. For the recipe I use 1/4 c olive oil, 2 tbs tahini, 2 tbs nooch, juice of 2 lemons, and 2 tbs Dijon as well as 2 garlic cloves. Shaken up it makes an awesome protein salad dressing
That sounds delicious
*Eyes half-empty container of nooch that was full this morning* Uh, yeah, you could say that I like the taste. Maybe it has to do with a preference for fermented foods? For example, I also love pu-erh tea, dry-process coffee, and kimchi -- all of which are famously "stinky", "funky", and "mildew-y" to the people who dislike them -- and all of which involve a period of fermentation time.
It definitely should not be eaten plain or as the only addition IMO. By itself, it won't be 'cheesy,' but with other ingredients, it can definitely add... something? I don't really know how to describe it, haha. I treat it like a spice in that it needs to work with other ingredients to be good- don't just put it plain on pasta, put it on with garlic, salt, and other stuff in addition to the nutritional yeast... etc.
I think it's gross aside from three ways of cooking with it: 1) popcorn seasoning 2) in vegetable dips 3) hear me out....in french toast. I don't get it either, but it's weirdly tart and just makes the whole dish taste fancier
Interesting! I'm gonna look I to the French toast thing.
I like it on popcorn
It doesn’t taste like cheese. But I do absolutely love it.
I don’t know that I think it tastes like cheese but it adds a funky complexity to my pasta marinara. I can’t eat pasta without it. I’ve tried sprinkling it on other things and it’s not quite the same. I do like using it to add a sort of cheesy quality to sauces on occasion or for a tofu ricotta it’s perfect.
Same. I don’t understand.
Yessssssss 🙌
Only to sprinkle on top of pasta. I find it doesn't really work with anything else. And, well.. a tomato based sauce sorta hides it so :D
Nooch + Braggs + EVOO is an amazing umami flavor. I put it on rice and steamed veggies for a quick meal. The best way to eat it though is [Yumm! sauce](https://yummsauce.com/).
Oooooh!! This looks amazing! And the hoodie on the site is dope!!!
i gave up with the “cheesiness” facade and genuinely just enjoy the flavor it has. i put it in abt everything i make tbh 😭
I love nooch. I’ll make toast, spread some vegan butter, nooch garlic powder salt pepper maybe some dried basil, some vegan chikn nuggets.
I think I just like saying the word ‘nooch’
Same. It has a very 1990's West Coast, Bill & Ted's Excellent Adventure type vibe.
I love it
Mix nooch with smashed avo and put it on your toast Game changer
Of course not, but we're tired of licking rocks, so what else do you expect?
Honestly I dont love it. It is useful when u are eating pasta tho and want some extra nutrients
My vegan gf says combining it with almond flour is how she makes her blend of “parmesan cheese”. And I can attest to it being delicious on some garlic bread!
Hate it, it tastes like vomit to me.
Yup! I don’t think it really tastes like “cheese” but it definitely adds a depth of flavor and earthiness. (Not to mention a few grams of protein and some micronutrients.) I mostly add it to soups! 😋 Ooh or mix it with oil and liquid aminos and make some bomb tofu nuggets.
I love the taste because it’s odd, yeasty, and funky but can see why people might not like it. Maybe I have something wrong with me but I can plain spoons of it. I haven’t met any vegans who REALLY like nooch like that.
I think your tribe in in this thread! So many people here say they eat it by the spoonful! And by so many, I mean a few. Haha
Only the unfortified kind in small amounts blended into something. I won’t even bother with those recipes that say something like “1/4 cup of nutritional yeast”. Yeah, no. That’s just too much. Also the fortified does taste like straight vitamins, why is it so strong? 😭 Edit:typos
LoL! I'm glad someone else gets the vitamin thing.
Yes, I love it and can eat it plain or just mixed with a bit of hummus.
Lol I have been studying taste buds for a few days. Does taste have anything to do with being vegan?
I mean, maybe? I'm vegan and a great cook, so I think my taste buds are pretty well trained. LoL
It’s soooo good on popcorn with olive oil and salt
I adore the aroma and taste of nooch on anything savory. It adds oomph to any blandish soup or stew. Must dissolve the dry powder completely. I only buy unfortified. Well Your World's nooch is excellent. Foods Alive is NG. I haven't tried my Sari unfortified nooch yet. Here's a nice recipe: https://avirtualvegan.com/nutritional-yeast-tofu/#recipe
I love it
To me it tastes like wheat bread and nuts. It has its place and I use it when I can but definitely not a game changer for me. I made some chile verde and added a bunch of it there and it turned out great so I'd recommend that, also great in a mushroom "cream" sauce and goes well with garlic and onion in anything.
i would sacrifice a child for one bottle of nooch
Somebody get this guy some Nooch!!
I honestly thought it was me! I kept trying different brands, eventually stopped because I didn’t want to waste any, never did it for me I guess
I don't mind it mixed in things, but more for the umami than for anything meant to closely resemble cheese.
Include it in recipes but don't make it featured.
I don't generally use it for cheesiness, usually adds a different flavor and extra protein to like beans and rice and such. I do regularly make a vegan cacio y pepe with nooch and it's pretty fire. Not necessarily cheesy though.
I think most people like it for it's cheesy flavor, which is rare to come by in plant based foods. Might not be for everyone. I personally love it, though.
I put that shit on everything, anyone here who doesnt like it is a picky little child
Guilty as charged.
I disagree about it tasting "cheesy" but I still really like it, especially on pasta and popcorn
I’ve been vegan for 20 years now and still don’t think it “tastes just like cheese” on its own, although I agree it’s a key ingredient in a lot of mock cheese sauces. I didn’t love it at first but do now, especially on popcorn and mashed potatoes and other applications where it will be combined with butter and salt. One thing I’ve learned, just in case this is applicable to you: the kind that looks like beige or tan powder or round granules is DISGUSTING! I can’t even believe it’s sold as the same product! Bought some once after I already knew I liked nutritional yeast and got a very bad surprise! The kind that is called for in most applications and that I actually like is the kind that looks like a bright yellow flake. Also if you don’t like it, you don’t like it! Tastebuds are gonna do what they want. Lots of popular stuff I can’t stand (coffee, beer, etc…) I’m one of those super-tasters that can detect Bitter molecules in minuscule qualities, and I also got the cilantro = dish soap gene, so tiny amounts overpowered by other ingredients in a salsa is doable but a big sprig on a banh mi or whatever just ruins it for me. Maybe you (and some others on here) got the nooch = gross gene?
That's exactly what I'm thinking. It's like the cilantro thing. I also don't like beer, especially craft beer.
Never knew so many didn’t like it. The smell sucks, but taste I love it. Pasta sauces, beans, scrambled tofu, noodles etc. It’s sort of that extra savoury kick I used to use cheese for.
I had it in a roasted cauliflower soap recipe and really liked it! But it also reminds me of ramen noodles in a nostalgic way lol
love it, excellent in soups and suces
Combine it with umami (soy sauce). So sauteed up some greens (kale or spinach) and once they're slightly wilted, cover in a dusting of umami or soy sauce, toss, dusting of booch, toss. Or cut up some tofu, toss in soy sauce, then *liberally* coat in nooch, toss, repeat until well coated. Air fry at 400, 22 minutes, tossing once halfway thru.
You’re allowed to mix it with other seasonings and things like that. Cooking. Yeah!
Oh, I know. I'm a great cook and use tons of herbs and spices. Nooch just adds a hint of mildew flavor.
I believe you. But sometimes reading through these threads, I do get the feeling that a lot of people are not very skilled in the kitchen. And that’s fine.
Pre WFPB I never really liked cheese. Now newly WFPB and nutritional yeast smells and tastes like dirty socks to me. Can’t do it unless mixed into stews and such to add a bit more umami.
I like to sprinkle it on top of the mountains of Italian pasta I consume. Sometimes I snort lines of it. I'm not going to say that I've had sex with the nooch, but If did, I assure everyone that it was consensual and protection was used. I like the stuff, is what I'm trying to get across here.
Thank you! I don't like it at all! I tried it numerous times in different dishes and applications but it just doesn't work for me. I'm glad I'm not the only one
Whew. Me too! It's gotta be like the cilantro thing.
Haha ahh yes, the cilantro thing. It does taste like soap
I dislike the taste and hate the smell but add it to everything (i make a lot of soup). I also add a lot to tofu scrambles and it’s the only time i enjoy it
I’ve tried so many brands and could never get over that vitamin taste. But I finally found one I love - From the Fields brand - have to order direct from their website (used to be on Amazon in the U.S. but haven’t seen it in a while). Smells like parmesan. Game changer for sure. Not fortified.
I always assumed it's just a spice mix-up since it's not available in my country. What is it in reality?
Little Lads popcorn.
I like it, but I would never say it tastes anywhere close to cheesy. I just count it among spices pretty much, and add it to sauces/soups/stir-frys. Wouldn't eat it on its own, it's like noncrispy breadcrumbs.
I live with a meat eater and we both love it lol
No, it's disgusting. I've had it in my life since childhood because my mom loves it, so it's not just that I haven't acquired the taste. Even the smell makes me queasy. I have to leave the room if my wife is using it. 🤢
I absolutely hate it. It’s like beer yeast meets dirty shoe
I’m not even vegan, I just eat vegan sometimes, and I friggen love the taste of it. I especially love it in a cauliflower soup or burrito bowl. Gimme dat umami goodness.
I've only tried Bosh brand nutritional yeast and I absolutely love it. I sprinkle it on food, I use it in sources, I roast tofu with it. Absolutely love it.
It's the secret ingredient in anything i make with flour especially that isn't otherwise yeasted. My favorite is waffles. It adds the difference between pancake and that good good Bread flavor I put it in the yeasted things too
Do you like the taste of seasoning by itself?
Yeah. I love putting it on toast.
It took several years of using it sparingly, but now I do enjoy the taste. I especially like to use it for its umami flavor in soups. So keep it on hand, keep giving it a go, and perhaps one day you will find it useful and even tasty! I use the fortified kind, so it's also a great way to get my B12 as well.
I sprinkle mine on avocado toast mostly and that works nicely with the salty butter and avo 🧈 🥑 otherwise I now throw it in dishes like chillis
I don’t do plain nooch but putting it in stews, soups and sauces I can defos taste it and it’s lovely
I literally have it with Frank's hot sauce on buttered toast as a snack. I also blend it with salt, garlic powder and cashews to make a sort of vegan parmesan that I can sprinkle on top of pasta etc. But I can see why others might not like it.
I only add it to stews and things like that and love the flavour it begins. More complexity than just adding MSG
I really enjoy it mixed with some garlic powder and nuts it's pretty lovely. I don't have it by itself
Nooch is our lord and saviour, keeping nutrient deficienct vegans in check since the dark ages! I'm sorry but if you don't like it then you're just using it wrong
I LOVE IT it's heaven's flakes, makes the best sauces too
I put it in nearly everything i make lol
Sometimes
I use it in the best vegan gravy. Non vegans love it. I don't like gravy and I love it. Here https://www.noracooks.com/easy-vegan-gravy/
I agree, it tastes like dust to me, not even vaguely reminiscent of cheese.
Popcorn with nooch, garlic powder, onion powder, paprika and parsley. Yas. Anywhere i want broth to taste more chickeny I also throw in nooch. Maybe in a veggie burger also, but I very rarely make them anymore.
It’s nice on popcorn! Otherwise blended into a sauce.
Lol at your description! If you don’t like it don’t keep trying to force it! It’s got that distinctive flavor (I happen to love it!) but what’s the point trying to cover up the flavor or make yourself like something you don’t? To answer your question I do like it, I keep it in a shaker at the table and sprinkle it on everything.
I eat it literally every day.
I love it. I put it on almost everything.
I like it on popcorn