Most importantly, while I like
the taste of nooch (nutty / cheesy / tangy), Brewer's yeast is typically very bitter.
Not exact matches
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.
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 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!