My latest culinary obsession is the use of something called “Nutritional Yeast Flakes,” also known as “nooch” in online jargon.
“Nooch” sounds pretty funny but also dirty.
Nooch has all kinds of uses and actually tastes pretty good once cooked; it’s alleged to impart a kind of cheesy or nutty taste to food, which is pretty accurate.
But smelling it on its own is awful.
A large canister of nooch has been sitting in the pantry for a while, so I’ve started to make use of it recently, and the flavor’s growing on me.
Earlier, I found a recipe to make VEGAN PARMESAN using almonds and nooch; I tweaked the recipe.
The basic recipe is
1/2 cup nooch
1/3 cup raw almonds
3 garlic cloves
1/2 teaspoon to a teaspoon of salt
Pop it all into a food processor and grind away until you’ve reached the consistency you like. You can add more less of the various ingredients as you see fit.
The taste surprised me; it’s not exactly like parmesan because the “nutty” flavor is much stronger, but I bet that it works in an identical way in terms of taste when you put it pasta and so on!
Nooch is very healthy, by the way, as the same seems to imply.