18 Delicious Nooch Recipes Nutritious

Hey there, fellow food lovers! If you’re on the hunt for nutritious yet utterly delicious ways to sprinkle some magic (aka nutritional yeast or ‘nooch’) into your meals, you’ve struck gold. From cheesy sauces to crunchy toppings, our roundup of 18 nooch recipes is here to transform your everyday dishes into nutrient-packed favorites. Ready to elevate your cooking game? Let’s dive into these tasty ideas!

Noochy Vegan Cheese Sauce

So, you’re craving something creamy, cheesy, but totally plant-based? This Noochy Vegan Cheese Sauce is your answer. It’s smooth, rich, and packed with that umami flavor you love, without any dairy.

Ingredients

• 1 cup raw cashews, soaked overnight
• 1/2 cup nutritional yeast
• 1 tbsp white miso paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp turmeric
• 1 cup unsweetened almond milk
• 2 tbsp lemon juice
• 1/2 tsp sea salt

Instructions

1. Drain the soaked cashews and rinse under cold water until the water runs clear.
2. In a high-speed blender, combine the cashews, nutritional yeast, miso paste, garlic powder, onion powder, turmeric, almond milk, lemon juice, and sea salt.
3. Blend on high for 2 minutes, or until the mixture is completely smooth and creamy. Tip: If the sauce is too thick, add more almond milk, 1 tbsp at a time, until desired consistency is reached.
4. Transfer the sauce to a small saucepan and warm over low heat for 5 minutes, stirring constantly to prevent sticking. Tip: Do not boil the sauce to maintain its creamy texture.
5. Once heated through, remove from heat and let stand for 2 minutes to thicken slightly. Tip: For a sharper flavor, add an extra tbsp of nutritional yeast and blend again.

Lusciously creamy with a tangy kick, this sauce is perfect over steamed veggies, baked potatoes, or as a decadent dip for crusty bread. The nutritional yeast gives it a cheesy depth that’s hard to resist.

Savory Nooch Popcorn

Unbelievably easy and irresistibly tasty, this Savory Nooch Popcorn is your go-to snack for movie nights or anytime cravings hit. You’ll love how the nutritional yeast adds a cheesy, umami kick without any dairy.

Ingredients

• 1/2 cup popcorn kernels
• 3 tbsp clarified butter, melted
• 2 tbsp nutritional yeast (nooch)
• 1 tsp fine sea salt
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions

1. Heat a large pot over medium-high heat. Add the popcorn kernels and cover with a lid.
2. Shake the pot occasionally until the popping slows to about 2 seconds between pops, approximately 3-4 minutes. Tip: Listen carefully to avoid burning.
3. Remove from heat and let sit for 30 seconds to ensure all kernels have popped.
4. Transfer the popcorn to a large bowl. Drizzle with melted clarified butter, tossing gently to coat evenly.
5. Sprinkle nutritional yeast, sea salt, garlic powder, and smoked paprika over the popcorn. Toss again to distribute the seasonings uniformly. Tip: For extra flavor, let the popcorn sit for a minute before serving to allow the nooch to adhere better.
6. Serve immediately or store in an airtight container for up to 2 days. Tip: Re-crisp in a 300°F oven for 5 minutes if needed.

Velvety from the butter and packed with a savory depth, this popcorn is a crowd-pleaser. Try serving it in individual paper cones for a fun, party-ready presentation.

Nooch-Crusted Tofu Nuggets

These nooch-crusted tofu nuggets are your new go-to for a crispy, savory snack that’s surprisingly easy to whip up. Perfect for those days when you’re craving something crunchy but want to keep it plant-based.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
• 1/2 cup nutritional yeast (nooch)
• 1/4 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 1 tbsp Dijon mustard
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, whisk together the nutritional yeast, flour, garlic powder, smoked paprika, and salt.
3. In another bowl, mix the almond milk and Dijon mustard until smooth.
4. Dip each tofu cube into the almond milk mixture, then roll it in the nutritional yeast mixture until fully coated.
5. Place the coated tofu cubes on the prepared baking sheet, ensuring they’re not touching.
6. Drizzle the olive oil evenly over the tofu cubes.
7. Bake for 20 minutes, then flip each nugget and bake for an additional 10 minutes, or until golden and crispy.
8. Tip: For extra crispiness, let the nuggets sit for 5 minutes after baking.
9. Tip: If you prefer a spicier kick, add a pinch of cayenne pepper to the dry mixture.
10. Tip: Serve immediately for the best texture, as they soften over time.

Delightfully crunchy on the outside with a tender, flavorful center, these nuggets are fantastic on their own or dipped in your favorite sauce. Try pairing them with a creamy avocado ranch or a tangy barbecue for an extra layer of flavor.

Golden Nooch Pasta

Zesty and comforting, this Golden Nooch Pasta is your new go-to for a quick, nutritious meal that doesn’t skimp on flavor. You’ll love how the nutritional yeast adds a cheesy depth without any dairy.

Ingredients

• 8 oz organic durum wheat spaghetti
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric
• 1/2 cup reserved pasta water
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes.
3. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
4. In a large skillet, heat the olive oil over medium heat until shimmering.
5. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
6. Reduce the heat to low and stir in the nutritional yeast, smoked paprika, and turmeric, cooking for 1 minute to toast the spices.
7. Gradually whisk in the reserved pasta water to create a smooth sauce.
8. Add the cooked spaghetti to the skillet, tossing to coat evenly in the sauce.
9. Season with sea salt and freshly ground black pepper to taste.
10. Garnish with chopped fresh parsley before serving.

Just like that, you’ve got a dish that’s creamy, savory, and packed with umami. The Golden Nooch Pasta shines with a velvety texture and a golden hue that’s as pleasing to the eye as it is to the palate. Try topping it with toasted breadcrumbs for an added crunch.

Nooch and Herb Roasted Nuts

So, you’re looking for a snack that’s both nutritious and packed with flavor? These Nooch and Herb Roasted Nuts are your answer. They’re crunchy, savory, and just the thing for when you need a quick energy boost or a tasty appetizer.

Ingredients

• 2 cups raw mixed nuts (almonds, cashews, walnuts)
• 2 tbsp nutritional yeast (nooch)
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the mixed nuts, nutritional yeast, rosemary, thyme, garlic powder, smoked paprika, and sea salt. Tip: Make sure the nuts are evenly coated with the spices for maximum flavor.
3. Drizzle the olive oil over the nut mixture and toss until everything is well combined. Tip: Use your hands to mix if necessary, ensuring each nut gets a good coating.
4. Spread the nuts in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure they roast evenly.
5. Bake for 15-20 minutes, stirring halfway through, until the nuts are golden and fragrant.
6. Remove from the oven and let cool completely on the baking sheet. They’ll crisp up as they cool.

Absolutely irresistible, these nuts have a deep, umami flavor from the nooch and a satisfying crunch. Serve them in a bowl at your next gathering or pack them for a hike—they’re versatile and always a hit.

Creamy Nooch Salad Dressing

This creamy nooch salad dressing is your new go-to for adding a cheesy, umami-packed punch to any bowl of greens. Trust me, it’s so good you’ll want to drizzle it on everything.

Ingredients

• 1/2 cup raw cashews, soaked overnight
• 1/4 cup nutritional yeast (nooch)
• 1 tbsp apple cider vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp sea salt
• 1/4 cup filtered water

Instructions

1. Drain the soaked cashews and rinse them under cold water until the water runs clear.
2. In a high-speed blender, combine the cashews, nutritional yeast, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, onion powder, and sea salt.
3. Blend on high for 30 seconds, then slowly add the filtered water through the top opening until the mixture is smooth and creamy. Tip: If the dressing is too thick, add water 1 tbsp at a time until desired consistency is reached.
4. Taste and adjust seasoning if necessary, blending for an additional 10 seconds to incorporate. Tip: For a tangier flavor, add an extra 1/2 tbsp of lemon juice.
5. Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. Tip: The dressing thickens slightly when chilled, so adjust consistency with a little water before serving if needed.

Bright and velvety, this dressing clings beautifully to leafy greens and adds a rich, savory depth. Try it drizzled over roasted vegetables or as a dip for crunchy crudités for a delightful twist.

Nooch-Infused Vegan Gravy

Zesty and full of umami, this nooch-infused vegan gravy will elevate your plant-based dishes to the next level. It’s creamy, rich, and packed with flavor, making it the perfect companion for mashed potatoes, roasted veggies, or your favorite vegan meatloaf.

Ingredients

• 1/4 cup nutritional yeast flakes
• 2 tbsp extra-virgin olive oil
• 1/4 cup all-purpose flour
• 2 cups vegetable broth, unsalted
• 1 tbsp tamari sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper, freshly ground

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Whisk in the flour gradually to form a roux, cooking for 2 minutes until golden to remove the raw flour taste.
3. Slowly pour in the vegetable broth while continuously whisking to prevent lumps, ensuring a smooth consistency.
4. Add the nutritional yeast, tamari sauce, garlic powder, onion powder, smoked paprika, and black pepper to the saucepan.
5. Bring the mixture to a gentle boil, then reduce the heat to low, simmering for 5 minutes to thicken, stirring occasionally.
6. For a silkier texture, blend the gravy with an immersion blender for 30 seconds until smooth. Tip: If the gravy is too thick, add broth 1 tbsp at a time until desired consistency is reached.
7. Taste and adjust seasoning if necessary, keeping in mind the tamari adds saltiness. Tip: For a deeper flavor, let the gravy sit for 5 minutes off the heat before serving.
8. Serve warm over your favorite dish. Tip: This gravy thickens upon cooling; reheat with a splash of broth to loosen.

This gravy boasts a velvety texture and a complex, savory flavor profile that’s both comforting and sophisticated. Try drizzling it over crispy roasted Brussels sprouts for a decadent side dish that’s sure to impress.

Spicy Nooch Kale Chips

Ever find yourself craving something crunchy, salty, and a little bit spicy? These Spicy Nooch Kale Chips are your answer. They’re ridiculously easy to make and packed with flavor.

Ingredients

• 1 bunch curly kale, stems removed and leaves torn into 2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon nutritional yeast (nooch)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon fine sea salt

Instructions

1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. In a large bowl, toss the kale pieces with olive oil until evenly coated.
3. Sprinkle the nutritional yeast, smoked paprika, cayenne pepper, and sea salt over the kale. Use your hands to massage the seasonings into the leaves, ensuring each piece is well coated.
4. Spread the kale in a single layer on the prepared baking sheets, avoiding overlap to ensure even crisping.
5. Bake for 10 minutes, then rotate the pans and flip the kale chips for even cooking. Bake for another 10-15 minutes, watching closely to prevent burning.
6. Remove from the oven when the kale is crisp and the edges are lightly browned. Let cool on the baking sheets for 5 minutes to crisp up further.

You’ll love the smoky, spicy kick these kale chips deliver, with a satisfying crunch in every bite. Try serving them alongside your favorite sandwich or as a standalone snack for movie night.

Noochy Avocado Toast

Let’s talk about a breakfast game-changer that’s as nutritious as it is delicious. Noochy Avocado Toast combines creamy avocado with the umami punch of nutritional yeast for a start to your day that’s both satisfying and packed with flavor.

Ingredients

• 1 ripe Hass avocado, halved and pitted
• 2 slices of artisan sourdough bread
• 1 tbsp extra-virgin olive oil
• 1 tbsp nutritional yeast
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp microgreens for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and place the sourdough slices on a baking sheet. Lightly brush each slice with extra-virgin olive oil.
2. Toast the bread in the oven for 5-7 minutes, or until the edges are golden and crispy.
3. While the bread toasts, scoop the avocado flesh into a small bowl. Mash it gently with a fork, leaving some chunks for texture.
4. Spread the mashed avocado evenly over the toasted sourdough slices.
5. Sprinkle nutritional yeast evenly over the avocado, followed by flaky sea salt, black pepper, and red pepper flakes if using.
6. Garnish each toast with microgreens for a fresh, peppery finish.

The toast offers a delightful contrast between the creamy avocado and the crunchy sourdough, with the nutritional yeast adding a cheesy depth without any dairy. Serve it with a side of cherry tomatoes or a drizzle of balsamic glaze for an extra flavor dimension.

Rich Nooch Vegan Queso

Feeling like you need a creamy, dreamy dip that’s both indulgent and kind to the planet? This Rich Nooch Vegan Queso is your answer. It’s smooth, cheesy, and packed with umami, perfect for those cozy nights in or as a crowd-pleaser at your next gathering.

Ingredients

• 1 cup raw cashews, soaked for at least 4 hours
• 1/4 cup nutritional yeast (nooch)
• 1 tbsp white miso paste
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 cup unsweetened almond milk
• 2 tbsp refined coconut oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt

Instructions

1. Drain the soaked cashews and rinse under cold water until the water runs clear.
2. In a high-speed blender, combine the cashews, nutritional yeast, white miso paste, garlic powder, smoked paprika, almond milk, refined coconut oil, lemon juice, and sea salt.
3. Blend on high for 2-3 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy. Tip: For an extra smooth texture, strain the queso through a fine-mesh sieve.
4. Transfer the mixture to a small saucepan and warm over low heat, stirring constantly, for 3-5 minutes until heated through. Tip: Keep the heat low to prevent the coconut oil from separating.
5. Once warmed, remove from heat and let sit for 2 minutes to thicken slightly. Tip: If the queso thickens too much upon cooling, whisk in a tablespoon of warm almond milk at a time until desired consistency is reached.

Here’s the deal: this queso is luxuriously smooth with a deep, cheesy flavor that’ll have you coming back for more. Serve it warm with a side of crispy tortilla chips or drizzle it over roasted veggies for an extra flavor boost.

Nooch and Garlic Breadsticks

Ready to elevate your snack game? These Nooch and Garlic Breadsticks are the perfect blend of cheesy, garlicky goodness with a crispy exterior and soft, fluffy interior. You’ll love how easy they are to make, and they’re sure to impress at any gathering.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp active dry yeast
• 1/2 tsp granulated sugar
• 1/2 cup warm water (110°F)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 2 tbsp nutritional yeast (nooch)
• 2 cloves garlic, finely minced
• 1 tbsp clarified butter, melted

Instructions

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add the sifted flour, olive oil, and sea salt to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks to your hands, lightly oil them.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Punch down the dough and roll it out into a rectangle about 1/4 inch thick.
7. Brush the dough with melted clarified butter and sprinkle evenly with nutritional yeast and minced garlic.
8. Cut the dough into 1-inch wide strips and twist each strip gently to form breadsticks.
9. Place the breadsticks on the prepared baking sheet, leaving space between each. Tip: For extra crispiness, brush the tops with a little more olive oil.
10. Bake for 12-15 minutes or until golden brown and crispy. Tip: Rotate the baking sheet halfway through for even browning.

You’ll adore the savory crunch of these breadsticks, with the nutritional yeast adding a cheesy depth without any dairy. Serve them alongside a warm bowl of tomato soup for a comforting meal, or enjoy them as a standalone snack with your favorite dip.

Nooch-Sprinkled Vegan Pizza

Picture this: a crispy, golden crust topped with melty vegan cheese and a generous sprinkle of nutritional yeast (nooch) for that cheesy, umami kick. It’s the kind of pizza that’ll make you forget it’s plant-based.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp organic cane sugar
• 1/2 tsp sea salt
• 1/2 cup warm water (110°F)
• 2 tbsp extra-virgin olive oil
• 1/2 cup vegan mozzarella shreds
• 2 tbsp nutritional yeast
• 1/4 cup marinara sauce
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes

Instructions

1. In a large mixing bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Add the flour, sea salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
6. Roll out the dough on a floured surface to your desired thickness. Transfer to a piece of parchment paper.
7. Spread the marinara sauce evenly over the dough, leaving a 1/2-inch border for the crust.
8. Sprinkle the vegan mozzarella shreds, nutritional yeast, oregano, and red pepper flakes over the sauce.
9. Carefully transfer the pizza (on the parchment) to the preheated stone or sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
10. Let the pizza cool for 2 minutes before slicing. This rest time helps the cheese set.

Crunchy on the outside, tender on the inside, this pizza packs a flavor punch with the nooch and red pepper flakes. Try serving it with a side of garlic-infused olive oil for dipping the crust.

Hearty Nooch Soup

Now, imagine coming home to a bowl of this Hearty Nooch Soup after a long day. It’s cozy, nutritious, and packed with umami flavors that’ll make you forget all about the takeout menu.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup nutritional yeast
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups kale, stems removed and leaves torn into bite-sized pieces
• 1/2 cup raw cashews, soaked for 4 hours and drained

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Whisk in the nutritional yeast, vegetable broth, coconut milk, smoked paprika, and turmeric until well combined.
5. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
6. While the soup simmers, blend the soaked cashews with 1/2 cup of water until smooth to create a creamy cashew paste.
7. Stir the cashew paste into the soup, then add the kale leaves and cook for an additional 5 minutes until the kale is wilted but still vibrant.
8. Season with sea salt and freshly ground black pepper to taste, then remove from heat.

Just like that, you’ve got a soup that’s creamy, rich, and bursting with depth. Serve it with a sprinkle of extra nutritional yeast on top for an extra umami kick, or pair it with crusty bread for the ultimate comfort meal.

Noochy Vegan Scrambled Eggs

Wondering how to whip up a vegan breakfast that’s both nutritious and satisfying? You’re in luck because these Noochy Vegan Scrambled Eggs are about to become your morning staple. They’re fluffy, flavorful, and packed with plant-based goodness.

Ingredients

• 1 block (14 oz) firm tofu, pressed and crumbled
• 2 tbsp nutritional yeast (nooch)
• 1 tbsp olive oil
• 1/2 tsp turmeric powder
• 1/4 tsp black salt (kala namak)
• 1/4 cup unsweetened almond milk
• 1 tbsp cornstarch
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Fresh chives, finely chopped (for garnish)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F).
2. Add crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes, stirring occasionally to prevent sticking.
3. In a small bowl, whisk together almond milk and cornstarch until smooth. This mixture will help bind the scramble.
4. Pour the almond milk mixture over the tofu, followed by nutritional yeast, turmeric, black salt, garlic powder, and onion powder. Stir well to combine.
5. Continue cooking for another 5-7 minutes, stirring frequently, until the mixture is heated through and has a scrambled egg-like consistency.
6. Remove from heat and garnish with fresh chives before serving.

Key to this dish’s success is the black salt, which adds an eggy flavor that’s surprisingly authentic. Serve it on toast with avocado or alongside roasted potatoes for a hearty breakfast. The texture is remarkably similar to traditional scrambled eggs, making it a hit even among non-vegans.

Nooch and Nutritional Yeast Crackers

Got a craving for something crunchy, cheesy, and totally good for you? These Nooch and Nutritional Yeast Crackers are your new best friend. They’re easy to whip up, packed with flavor, and perfect for snacking any time of day.

Ingredients

• 1 cup whole wheat flour
• 1/4 cup nutritional yeast flakes
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup extra virgin olive oil
• 1/4 cup cold water

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the whole wheat flour, nutritional yeast flakes, sea salt, garlic powder, and onion powder. Whisk until evenly distributed.
3. Add the extra virgin olive oil to the dry ingredients. Use a fork to mix until the mixture resembles coarse crumbs.
4. Gradually add the cold water, one tablespoon at a time, stirring until a firm dough forms. Tip: The dough should not stick to your hands; if it does, add a bit more flour.
5. Roll the dough out between two sheets of parchment paper until it’s about 1/8 inch thick. Tip: For uniform crackers, aim for an even thickness throughout.
6. Remove the top parchment sheet and cut the dough into squares or rectangles using a pizza cutter or sharp knife.
7. Transfer the cut dough onto the prepared baking sheet, leaving a small space between each cracker.
8. Bake for 15-20 minutes, or until the crackers are golden and crisp. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
9. Allow the crackers to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly crisp with a deep, umami flavor, these crackers are fantastic on their own or paired with your favorite dip. Try them with a creamy avocado spread or a tangy hummus for an extra flavor boost.

Nooch-Enhanced Vegan Burgers

Burgers just got a whole lot better with these nooch-enhanced vegan patties. You’re going to love how simple they are to make, and the nutritional yeast adds a cheesy, umami depth that’s downright addictive.

Ingredients

• 1 cup cooked black beans, drained and rinsed
• 1/2 cup rolled oats
• 1/4 cup nutritional yeast
• 2 tbsp tahini
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a food processor, combine the black beans, rolled oats, nutritional yeast, tahini, soy sauce, smoked paprika, garlic powder, and salt. Pulse until the mixture is cohesive but still slightly chunky.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
4. Heat the olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side, until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: This step ensures they hold together perfectly.

Craving a bite yet? These burgers are wonderfully crispy on the outside, tender on the inside, and packed with flavor. Serve them on toasted buns with avocado slices and a drizzle of sriracha mayo for an extra kick.

Noochy Green Smoothie

Alright, you’re about to whip up something that’s not just a treat for your taste buds but also a powerhouse of nutrients. This Noochy Green Smoothie is your go-to for a quick, energizing breakfast or a refreshing afternoon pick-me-up.

Ingredients

• 1 cup unsweetened almond milk
• 1 ripe banana, frozen
• 1/2 cup fresh spinach, tightly packed
• 1 tbsp nutritional yeast (nooch)
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. Pour 1 cup of unsweetened almond milk into a high-speed blender.
2. Add 1 frozen ripe banana to the blender for natural sweetness and creamy texture.
3. Measure and add 1/2 cup of tightly packed fresh spinach for a vibrant green hue and a nutrient boost.
4. Sprinkle in 1 tbsp of nutritional yeast for a cheesy, umami flavor that’s surprisingly dairy-free.
5. Include 1 tbsp of chia seeds for omega-3s and a slight crunch.
6. Add 1/2 tsp of vanilla extract and 1/4 tsp of ground cinnamon for warmth and depth of flavor.
7. Blend on high for 45-60 seconds until the mixture is completely smooth, scraping down the sides if necessary.
8. Pour into a tall glass and enjoy immediately for the best texture and flavor.

Velvety smooth with a hint of sweetness and a savory twist from the nooch, this smoothie is a delightful contradiction. Serve it with a sprinkle of extra chia seeds on top for a bit of crunch or alongside a slice of whole-grain toast for a more filling meal.

Nooch and Tahini Dressing

Craving something creamy yet packed with umami? This nooch and tahini dressing is your go-to for drizzling over salads, grain bowls, or even as a dip. It’s simple, versatile, and downright delicious.

Ingredients

• 1/2 cup tahini, well-stirred
• 1/4 cup nutritional yeast (nooch)
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup filtered water, plus more as needed

Instructions

1. In a medium mixing bowl, combine the tahini, nutritional yeast, olive oil, apple cider vinegar, garlic powder, sea salt, and black pepper. Whisk until smooth.
2. Gradually add the filtered water, 1 tablespoon at a time, whisking continuously until the dressing reaches your desired consistency. Tip: The dressing will thicken as it sits, so you may need to adjust with more water before serving.
3. Taste and adjust the seasoning with more salt or vinegar if needed. Tip: For a tangier dressing, add an extra teaspoon of apple cider vinegar.
4. Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. Tip: This dressing keeps well in the fridge for up to a week—just give it a good stir before using.

Rich and creamy with a nutty depth from the tahini and a cheesy kick from the nooch, this dressing elevates any dish it touches. Try it over roasted vegetables for a flavor boost or as a unique sandwich spread.

Conclusion

Packed with flavor and nutrition, our roundup of 18 delicious nooch recipes offers something for everyone. Whether you’re a seasoned chef or a curious newcomer, these dishes promise to delight your taste buds while boosting your health. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!

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