I of course know how
nooch tastes and the cheesiness it adds to recipes, but I'm having trouble figuring out if it serves other purposes than just flavor.
Not exact matches
And we all love the
nooch, folks, but it can be frustrating when a lot of vegan mac and cheese recipes basically
taste the same.
I've made sure he's
tasted everything from dates, papaya, and hemp seeds, to
nooch, ginger, and berries.
Most importantly, while I like the
taste of
nooch (nutty / cheesy / tangy), Brewer's yeast is typically very bitter.
I tried adding more cheese,
nooch, spice, salt, lemon (in increments with
tasting between, of course).
I've tried sneaking down the amount of it as much as I can, but anything more than a tablespoon still
tastes nooch - y.
Somehow the proportions of these herbs (especially that pop of mint) combine together to create a very savory and well - rounded
taste with absolutely no added sodium or even
nooch — that's right if you can't eat nutritional yeast this is the perfect sauce and salad dressing for you!