I usually don't eat cheese, so I wonder if a sprinkle
of nooch on top would suffice?
Fabulous flavor, nutty texture, tender, not at all crumbly — and heavenly with a generous smear of homemade butter and a
sprinkling of nooch.
But as soon as he was done nursing I made myself a quick egg / avo scramble (above) which I bulked up even more with a cheesy
sauce of nooch and plain almond milk.
We added all of his favorite things — vegan sausage, spinach, a little seasoned tofu,
lots of nooch.
Most importantly, while I like the
taste of nooch (nutty / cheesy / tangy), Brewer's yeast is typically very bitter.
I'm chalking it up to being a non vegan with no food allergies who is mighty
fond of nooch.
I am currently using the KAL
brand of nooch, and thought I was doing well in using a fortified brand because it contains B12.
With that said, I am a firm believer in finding the purest product available and to do this you have to understand the
history of nooch, which is a nickname we vegans use.
I sprinkle some on avocado rice cakes with a
bit of nooch... mmmmmm... fave breakfast of the moment.