Uses for brewers/nutritional yeast?
It's a great addition in just about any clear stock soup (non-cream-based) such as chicken, beef and even vegetable. (It's actually great for vegetarians and vegans who may have difficulty getting enough of their b-complex due to a meatless diet.) It enriches and deepens the flavor while providing a bunch of minerals. It's also an easy way to "rescue" a soup whose depth of flavor and savoriness (umami) fell short.

Couple of caveats:


It might make your stock cloudy if
you add too much
It doesn't seem to
stay in solution in stock too well. Needs frequent stirring in the bowl
to keep a consistent flavor