Foods Alive Nutritional Yeast Non-Fortified Description
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Non-GMO
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Gluten Free
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Vegan
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Kosher
Nutritional yeast is a source of dietary fiber, vitamins, minerals and it's a complete protein.
With a nutty cheesy flavor, our nutritional yeast is a favorite amongst many vegans because of its unique flavor and similarity to cheese when added to foods.
Nutritional Yeast is NOT brewers yeast, bakers yeast or Torula yeast... and because nutritional yeast doesn't come in contact with barley (like brewer's yeast) it is gluten free and safe for people with Celiac disease.
Directions
Sprinkle some on hot popcorn or garlic bread, stir into juices or smoothies, or use as a seasoning for salads, salad dressings, soups, sauces, dips, casseroles and so much more!
Free Of
Gluten, GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 3 Tbsp. (15 g)
Servings per Container: 11
| Amount Per Serving | % Daily Value |
|
| Calories | 60 | |
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| Calories from Fat | 5 | |
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| Total Fat less than | 1 g | 1% |
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| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 g | 0% |
|
| Sodium | 5 mg | 0% |
|
| Potassium | 320 mg | 9% |
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| Total Carbohydrate | 5 g | 2% |
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| Dietary Fiber | 4 g | 16% |
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| Sugars | 0 g | |
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| Protein | 8 g | 16% |
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| Vitamin A | | 0% |
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| Vitamin C | | 0% |
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| Calcium | | 2% |
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| Iron | | 4% |
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| Niacin | | 75% |
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| Thiamin (B1) | | 17% |
|
| Copper | | 6% |
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| Magnesium | | 5% |
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| Zinc | | 21% |
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| Phosphorus | | 17% |
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| Manganese | | 5% |
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| Riboflavin (B2) | | 5% |
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| Vitamin B5 | | 330% |
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| Vitamin B6 | | 480% |
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| Folate | | 10% |
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| Vitamin B12 | | 1% |
|
Other Ingredients: Dried yeast (saccharomyces cerevisiae).
Product of USA
Packaged in a facility that uses nuts.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Rainbow Veggie Lasagna
You’ve heard that you should “eat the rainbow” by choosing colorful fruits and vegetables for their various health benefits. With this photo-worthy, veggie-filled lasagna, you’ll be eating the rainbow in one pretty forkful! Plunge through layers of tomato, spinach, sweet potato and beet mellowed out with creamy dairy-free cheese. The green lentil pasta keeps it all gluten-free, as well, making it a great dish to delight those with a rainbow of dietary preferences.
You can purchase the vegan cream cheese ready-made, or make your own with
a cashew cream cheese recipe. The ingredients are listed below. Just blend until smooth in a high-speed blender to create this “pot of gold.”
Rainbow Veggie Lasagna
- 2 boxes Explore Cuisine Organic Green Lentil Lasagna
Tomato layer
- 1/2 cup vegan mozzarella cheese
- 1-1/4 cups Raos Homemade Tomato Sauce
Spinach layer
- 1 cup spinach leaves
- 1/3 cup water
- 2/3 cup vegan cream cheese
Sweet potato layer
- 1 small sweet potato (cooked (boil for 20-25 minutes until tender))
- 3/4 cup water
- 2/3 cup vegan cream cheese
Beet layer
- 1/2 small beet (finely diced)
- 3/4 cup water
- 2/3 cup vegan cream cheese
Top layer
- 1/3 cup vegan cream cheese
- 2/3 cup water
- 1 cup vegan mozzarella cheese
For Homemade Vegan Cashew Cream Cheese
- 2 cups cashews (soaked for 8 hours)
- 2 Tbsp. nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 cup lemon juice
- 1/2 cup water
- Preheat oven to 400 degrees F.
- In lasagna pan, spread tomato sauce. Add layer of noodles and push down so sauce spills over top. Top with mozzarella. Add another layer of noodles.
- In bowl, mix together cream cheese, spinach and water until sauce forms; spread over noodles. Add layer of noodles.
- In bowl, mash sweet potato with cream cheese and water into creamy sauce. Spread over noodles. Top with another layer of noodles.
- In bowl, combine beets, cream cheese and water and mix into sauce. Pour over noodles. Add layer of noodles.
- In bowl, mix cream cheese and water to make sauce and spread over noodles. Top with mozzarella cheese.
- Bake for 35 minutes until noodles are soft and cooked through.
Tip: When making cream cheese and water mixtures, results should come out as a thick white sauce. This sauce is what the noodles will cook in. If the mixture is too runny, add more cream cheese; If it’s too thick, add more water.
Add the ingredients to your cart and make a rainbow!
