Nutritional Yeast Dressing

Many vegetarians and vegans are fond of Nutritional Yeast. It’s high in B vitamins (which vegetarians need) and tastes good.  It can be used many ways, but mostly as a type of seasoning or condiment-  sprinkled on food or mixed into sauces or dressings.  And for those vegans who miss cheese- it tastes like cheese!

If you’ve never tried or seen nutritional yeast before, it’s a yellow, flaky or powdery substance.  According to wikipedia, it is produced by culturing the yeast with a mixture of sugarcane and beet molasses, then harvesting, washing, drying and packaging the yeast.  If you’ve ever tried marmite or vegemite, it has a similar taste (less salty though).  Keep in mind, it is not a live yeast. And you can get it in Lethbridge- try the natural foods section at save on, superstore, or nutters.  I know for sure Bob’s red mill makes it, but there are many different brands.

Back when I worked at a certain organic eatery/grocery store  in Edmonton (which has now been downscaled drastically), the Nutritional Yeast Dressing was a customer favorite.  Us workers constantly had to replenish the container of it in the salad bar.  (On a side note, the salad bar was awesome: you got a bowl, and you filled it up with whatever you want in the salad bar- organic greens, veggies, nuts, pre-made pasta & noodle salads, and everyone’s favorite organic goat feta). 

Luckily, I still have the recipe and use it often.  I don’t know where it came from, or who made it up, but it’s too good to keep a secret any longer!  Just get a  clean, empty salad dressing bottle (preferably glass), a funnel and all your ingredients, and you’re good to go!

Its good on more than just salads- think warm veggies, lentils or noodles…

Nutritional Yeast Salad Dressing

  • 1/2 c nutritional yeast
  • 1/3 c tamari (or soy sauce or braggs.. but I like tamari best)
  • 4 Tbsp apple cider vinegar
  • 1/3 c water
  • 1 Tbsp minced garlic
  • 4 Tbsp lemon juice
  • 1.5 c flax seed oil or olive oil (or a mixture of  both)

Pour all ingredients into a bottle using a funnel.  Leave a couple inches of headspace.  Shake until mixed.

I find in the  bottle I use I can only fit about a cup of oil in, which works fine for me.  You can top it up with more oil as you begin to use it.

It is normal for the dressing to separate, therefore give it a quick shake before using it.  I also found that the olive oil goes slightly solid when I put this in the fridge (and please do store in the fridge) so you just have to remember to take it out of the fridge for a few minutes before using.