Vegan Nutritional Yeast (Nooch) Cheezy Biscuits

The memory hits me like a warm rush from the oven. As a broke college student, “fancy” vegan meals were a distant dream. But then, I discovered nutritional yeast – that magical, flaky dust that promised cheesy goodness without the dairy. I experimented tirelessly, and these biscuits, slightly golden and smelling faintly of garlic and chili, were a triumph. Served alongside a steaming bowl of tomato soup, they were pure comfort, a taste of “home” cobbled together from ingenuity and necessity. Even now, years later, the aroma instantly transports me back to that tiny apartment kitchen, filled with hope and the promise of a satisfyingly delicious meal.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Servings: 12
• Yield: 12 biscuits
• Dietary Type: Vegan

Ingredients

Starter

• 1 cup plain unsweetened soymilk (or other non-dairy milk, just under 1 cup—see directions)
• 1 tablespoon lemon juice

Biscuit Dough

• 2 cups whole wheat pastry flour
• 1/2 cup nutritional yeast flakes
• 1 tablespoon baking powder
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 cup canola oil

Equipment Needed

• Medium mixing bowl
• Glass measuring cup
• Pastry cutter or fork
• Lightly-floured surface
• Rolling pin
• Biscuit cutter (2.5″ recommended) or empty can
• Baking sheet
• Silicone mat (optional)

Instructions

1. Begin by creating the starter. Pour the soymilk (or your non-dairy milk of choice) into a glass measuring cup. Stir in the lemon juice. Allow this mixture to rest at room temperature for 10 minutes. This “souring” process helps to tenderize the dough and add a subtle tang, similar to buttermilk in traditional biscuit recipes.

2. While the starter is resting, prepare the dry ingredients. In a medium mixing bowl, combine the whole wheat pastry flour, nutritional yeast flakes, baking powder, chili powder, garlic powder, and salt. Stir well to ensure that the ingredients are evenly distributed. This step is crucial for consistent flavor throughout the biscuits.

3. Add the fat. Pour the canola oil into the dry ingredient mixture. Using a pastry cutter or a fork, cut in the oil until the mixture resembles coarse crumbs. The smaller the pieces of fat, the flakier your biscuits will be.

4. Incorporate the liquid. Using a fork, gradually stir in the soured non-dairy milk. Add just enough liquid so that the dough begins to come together and form a large ball. Be cautious not to overmix. Too much milk will result in sticky dough, while not enough will yield dry, crumbly biscuits. Aim for a slightly shaggy but cohesive dough.

5. Knead and shape. Turn the dough out onto a lightly-floured surface. Gently knead it until it is smooth, about 25-30 times. This process develops the gluten in the flour, giving the biscuits structure. Form the dough into a ball.

6. Roll and cut. Reflour the work surface. Using a rolling pin, roll the dough out into a 1/2 inch thick sheet. Using a floured biscuit cutter (the recipe recommends a 2.5″ cutter, but an empty can or heart-shaped cutters work as well), cut out the biscuits. Dip the cutter into flour between cuts to prevent sticking.

7. Arrange and bake. Place the biscuits on a dry baking sheet or a silicone mat as soon as they are cut. Arrange them close together if you prefer soft sides, or space them at least 1 inch apart for crustier sides.

8. Bake in a preheated oven at 400°F (200°C) for 15-18 minutes, or until golden brown. Smaller biscuits may be ready in as little as 12-13 minutes, while larger biscuits may require closer to 18 minutes. Keep a close eye on them to prevent burning. A toothpick inserted into the center should come out clean.

Expert Tips & Tricks

• Don’t overmix the dough! Overmixing develops the gluten too much, leading to tough biscuits. Handle the dough gently and mix only until just combined.
• Cold ingredients are key. Use cold soymilk (or other non-dairy milk) and cold canola oil for the flakiest results. You can even chill the flour and mixing bowl beforehand.
• Cut, don’t twist. When using a biscuit cutter, press straight down and lift. Twisting the cutter seals the edges, preventing the biscuits from rising fully.
• For extra flavor, brush the tops of the biscuits with melted vegan butter or olive oil before baking. You can also sprinkle them with a little extra nutritional yeast or herbs.
• If your dough is too sticky, add a tablespoon of flour at a time until it becomes more manageable. If it’s too dry, add a teaspoon of non-dairy milk at a time.

Serving & Storage Suggestions

Serve these vegan nutritional yeast biscuits warm, straight from the oven. They are delicious on their own, or alongside soups, stews, vegan gravies, chili, or as part of a hearty breakfast.

Storage:

• Room Temperature: Store cooled biscuits in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze cooled biscuits in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before reheating.

Reheating:

• Oven: Reheat biscuits in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
• Microwave: Reheat biscuits in the microwave for 15-30 seconds, or until warmed through. Be careful not to overheat, as they can become tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	129.7 kcal	N/A
Calories from Fat	N/A	39%
Total Fat	5.6 g	8%
Saturated Fat	0.5 g	2%
Cholesterol	0 mg	0%
Sodium	252 mg	10%
Total Carbohydrate	17.3 g	5%
Dietary Fiber	3.1 g	12%
Sugars	0.9 g	3%
Protein	4.4 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the whole wheat pastry flour with a gluten-free all-purpose flour blend. You may need to add a binding agent like xanthan gum to help hold the biscuits together.
• Herb & Garlic: Add 1-2 tablespoons of chopped fresh herbs like rosemary, thyme, or chives to the dry ingredients for an extra layer of flavor. Increase the garlic powder for more garlic flavor.
• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the dough for a spicier kick.
• Sweet & Savory: Add a tablespoon of maple syrup or agave nectar to the dough for a slightly sweet and savory flavor.
• Different Non-Dairy Milk: Feel free to experiment with different non-dairy milks such as almond milk, oat milk, or cashew milk. The flavor will vary slightly depending on the milk you use.
• Oil Substitute: Melted vegan butter or coconut oil can be used in place of the canola oil.

FAQs (Frequently Asked Questions)

Q: What is nutritional yeast and why is it used in this recipe?
A: Nutritional yeast is a deactivated yeast with a savory, cheesy flavor. It’s used in this recipe to provide a “cheezy” taste without dairy.

Q: Can I use regular whole wheat flour instead of whole wheat pastry flour?
A: Whole wheat pastry flour is recommended for a softer texture. Regular whole wheat flour may result in a denser biscuit. If you must use regular whole wheat flour, consider adding an extra tablespoon of oil or non-dairy milk.

Q: My dough is too sticky. What should I do?
A: Add a tablespoon of flour at a time until the dough becomes more manageable. Be careful not to add too much, or the biscuits will be dry.

Q: How can I make sure my biscuits rise properly?
A: Use fresh baking powder, don’t overmix the dough, and ensure the oven is fully preheated. Cold ingredients also help.

Q: Can I make these biscuits ahead of time?
A: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. However, for best results, bake the biscuits fresh.

Final Thoughts

I urge you to give these vegan nutritional yeast biscuits a try. They’re a fantastic way to enjoy a classic comfort food without any animal products. Experiment with different flavors and ingredients to make them your own. Share your creations with friends and family, and don’t be afraid to let me know how they turn out! These biscuits are more than just a recipe; they’re a testament to the delicious possibilities of plant-based cooking. Enjoy!