Nutritional Yeast
2 recipes found
Whipped Tofu Ricotta
With the same luxe creaminess and savory notes of ricotta, my signature tofu ricotta from my book “Big Vegan Flavor” (Avery Books, 2024) works smashingly well in any recipe that calls for ricotta. For a slightly looser texture, use firm tofu. Use this ricotta to add big flavor to any and all stuffed pastas, like lasagna. It’s also great as a sandwich spread or spread onto pizza dough. Dollop leftovers onto grain bowls or salads for a creamy element. For an easy spicy variation, stir in a few teaspoons of Calabrian chile paste. (Watch Nisha make this recipe on YouTube.)
Coconut-Lime Wedge Salad
This recipe provides the essential texture found in a classic wedge salad, but updates the flavors for summer, with a coconut vinaigrette and crunchy, sweet-savory coconut crumbles. Sweetened with agave or maple syrup and baked until crisped, the coconut flakes serve as a plant-based alternative to the usual bacon found in the wedge. The crumble can be prepared in advance, and can even be eaten as a snack on its own or put on top of a scoop of cottage cheese. The coconut-lime dressing is a little nutty and tangy, and makes this cooling salad very refreshing on hotter days and beyond.