Recently I have discovered a new ingredient that is soon to become every plant-based eater’s friend… nutritional yeast (aka “hippie dust”). In the past I had seen this ingredient in a few vegan cookbook, but always thought, “Gross, I don’t want to add yeast to my food!” as I quickly turned the page to find a different recipe.
At least that was the case until I actually looked into what nutritional yeast actually is, and was oh so pleasantly surprised. This ingredient is packed with vitamins and is a great source of fiber and protein for plant eaters. But the best part… hippie dust is deliciously cheesy. Sprinkle it into any recipe and you will get that mouth-watering, cheesy taste without all the animal by-products. Take a look at these benefits-
veggie-lovers source of vitamin b-12
While the rest of Americans typically get their B-12 from fish, red meat and dairy products, vegetarians and vegans can look to nutritional yeast. Just one tablespoon will provide an adult with a full day’s supply of B-12.
high in protein & fiber
2 tablespoons of hippie dust contain 9 grams of protein. That’s more than in one cup of whole milk (8g), a large egg (6g) or one ounce of beef (7g).
Fiber is great for anyone’s overall health and functional digestion. It also helps our systems regulate blood sugar, giving the body a steady source of energy throughout the day. This same tiny 2 tablespoons will also provide 3 grams of fiber.
great source of folic acid
Folic acid plays a huge role in cell maintenance and production.
Nutritional yeast is not only great for vegans, but all you gluten-free eaters out there too! That being said, this will be a great addition to my family’s pantry around Christmas time when my sister (miss gluten-free) and myself (miss vegan) come into town.
Have I got you sold on hippie dust yet? Alright then, let’s use this super nutrient in a recipe… it’s time to get poppin!
- 6 jalapeños, halved
- ½ cup raw cashews, soaked for at least
4 hours (or overnight), then drained
- ¼ large purple onion, diced
- 2 cloves garlic, minced
- 2 tbsp nutritional yeast
- ½ tsp cumin
- ½ cup vegetable broth
- 1 tbsp olive oil
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ cup crushed tortilla chips (optional)
- Preheat the oven to 400 F.
- Remove the stems from the jalapeños, then split in half and remove the seeds. Place on a lightly greased baking sheet.
- Place the olive oil in a saucepan over medium heat, then add the onion and garlic. Cook until the onions become slightly translucent and the smell of onions fills your kitchen – about 3-5 minutes.
- Add the garlic, onion, cashews, nutritional yeast, cumin and veggie broth to a blender and blend until creamy and smooth.
- Generously spoon this ooey, gooey cheese mixture into the jalapenos.
- Top with crushed tortilla chips and sprinkle with the blend of seasonings.
- Bake for about 10 minutes. I think they are best when the cheese has deepened in color, but the jalapeños are still slightly crunchy.
- Serve and enjoy!