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Foods Alive Nutritional Yeast Non-GMO Unfortified -- 6 oz

Foods Alive Nutritional Yeast Non-GMO Unfortified
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Foods Alive Nutritional Yeast Non-GMO Unfortified -- 6 oz

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Foods Alive Nutritional Yeast Non-GMO Unfortified Description

  • Non-GMO
  • Gluten Free
  • Vegan
  • Kosher

To say the least, it’s cheesy yeast. Cultured on a sweet mixture of beet molasses and corn sugar, this deactivated powder provides a non-fortified source of dietary fiber, vitamins, minerals, and protein. Not to be cheesy, but you hold pure vegan gold.


Unlike most nutritional yeast products, our nutritional yeast is not fortified with synthetic B-vitamins. Made in the USA this yeast is non-GMO and gluten-free.


As a vegan-friendly substitute for a lightly cheesy flavor these flakes are great for a variety of dishes.


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
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 g0%
Sodium70 mg3%
Total Carbohydrate5 g2%
   Dietary Fiber4 g16%
   Total Sugars0 g
     Includes 0g Added Sugars00%
Protein8 g16%
Vitamin D0 mcg0%
Calcium26 mg2%
Iron1.26 mg8%
Potassium320 mg9%
Thiamin2.4 mg200%
Riboflavin0.078 mg6%
Niacin14.4 mg90%
Vitamin B610.2 mg600%
Biotin15 mcg50%
Pantothenic Acid35 mg700%
Phosphorus188 mg15%
Magnesium189 mg45%
Zinc3.3 mg30%
Selenium22 mcg40%
Copper1.17 mg130%
Manganese0.92 mg40%
Chromium5.25 mcg15%
Molybdenum58.5 mcg130%
Other Ingredients: Dried yeast (saccharomyces cerevisiae).
Product of USA Packaged in a facility that also processes nuts and sesame.


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.” Slice of Rainbow Vegan Lasagna on White Stoneware Plate |

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
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. In bowl, mix together cream cheese, spinach and water until sauce forms; spread over noodles. Add layer of noodles.
  4. In bowl, mash sweet potato with cream cheese and water into creamy sauce. Spread over noodles. Top with another layer of noodles.
  5. In bowl, combine beets, cream cheese and water and mix into sauce. Pour over noodles. Add layer of noodles.
  6. In bowl, mix cream cheese and water to make sauce and spread over noodles. Top with mozzarella cheese.
  7. 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!


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