This. Sauce. I love it so much. I make it every week; it’s always in my fridge. I realized that I have never shared it and it’s just too good not to share.
It’s actually adapted from this recipe but over the past few years I’ve I swapped some stuff, changed amounts and omitted ingredients. If you’ve never tried nutritional yeast, this recipe is the perfect way to introduce yourself. The first time I tried it I was definitely hesitant…it looked and smelled like fish food. But it has the most amazing – almost cheesy – flavor. I learned last year from Food & Nutrition Magazine that Nutritional Yeast creates umami, which is probably the best description of it’s flavor profile.
While we’re at it, I’ll share my love for walnuts. If you asked me my favorite food, walnuts might be it. Or cheesecake, but that’s not a part of this recipe. I guess peanut butter and chocolate are up there too. Whatever, I really love them. I buy a 3 lb bag every month from Costco and I’m the only one who eats them in our house. I store them in the freezer which makes them super crisp. You could use cashews in this recipe (after all, that’s what the original recipe asked for) but I think walnuts make it much richer.
So here goes:
Leftover baked potato with crumbled extra firm tofu, carrots, bell pepper and celery, green onion and crunchy chow mein noodles with a side of coloring. #momlife
I hope you love it!
Emily Fonnesbeck RD, CD