A number of cheese recipes call for nutritional yeast. In cultured cheese, I seem to be able to cope with a small amount as its flavour then seems to disappear or be altered/taken over. However some recipes call for more substantial amounts and that is where I come unstuck. I want to like it, I've really tried to develop a taste for it, just can't. So, what can I substitute to up the umami in a way I'd find more enjoyable? Is there any reason I shouldn't try using mushroom powder? Any other suggestions?
Hi, you can try a bit of mustard powder, miso paste, and a combo of vinegars. Mushroom, will make your cheese taste like mushrooms, it's funny, but they don't impart the same umami flavor when added to cheese as they do in many other instances.
posted 2 years ago
Denise, thank you! I was hoping someone would know. I've been using a bit of miso, will look at some vinegars, I've got a few sorts. There is a recipe for cashew 'cheddar' I recently tried that called for a fair whack of mustard. Interestingly, I wasn't the only person to think that it reminded them of liverwurst, lol. I'll make sure to be a bit lighter of hand than that recipe's author.
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