This nutritional yeast cheese recipe should ideally be made with organic ingredients and should last in the fridge for about 3-5 days. This “cheese” is great to put on a variety of dishes or whatever you would normally put cheese on. Try putting it in a collard wrap, mixed in with a sunflower seed pate, olives, and avocado. Yum!
INGREDIENTS:[private]
o 1/2 cup nutritional yeast flakes
o 1/2 cup rice flour
o 1 t salt
o 1/2 t garlic powder
o 2 cups filtered water
o 1/4 cup coconut oil or ghee (grass fed)
o 1 t wet mustard
METHOD:
First mix the dry ingredients in a saucepan. Then whisk with the 2 cups of water. Next, cook over medium heat, whisking, until it thickens and bubbles. Cook 30 seconds more, then remove from heat, whip in coconut oil (or ghee) and mustard. It thickens as it cools. If need be, add water to thin it.
BENEFITS:
This tasty cheese alternative is loaded with protein and b-vitamins. As always, I recommend procuring organic ingredients for this recipe, especially for the ghee. Organic foods not only more fully support the health of our bodies, they also support the health of the Earth’s ecosystems by not leaching out pesticides, fungicides, etc. into the atmosphere and ground water. Also, it has been conclusively proven that organically grown crops have more nutrients in them compared to conventionally grown crops. It is a win-win with organic.
Try it out and see what you think. Also, there are many variations to this recipe, so if you want to swap out some of the ingredients, go for it. Experiment and see what works for you. Let me know if you come up with a great modification. Enjoy!
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