Foods Alive Nutritional Yeast Flakes Non-GMO Unfortified Description
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Non-GMO
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Gluten Free
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Vegan
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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.
Directions
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 |
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| Calories | 60 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 g | 0% |
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| Sodium | 70 mg | 3% |
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| Total Carbohydrate | 5 g | 2% |
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| Dietary Fiber | 4 g | 16% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | 0 | 0% |
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| Protein | 8 g | 16% |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 26 mg | 2% |
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| Iron | 1.26 mg | 8% |
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| Potassium | 320 mg | 9% |
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| Thiamin | 2.4 mg | 200% |
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| Riboflavin | 0.078 mg | 6% |
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| Niacin | 14.4 mg | 90% |
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| Vitamin B6 | 10.2 mg | 600% |
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| Biotin | 15 mcg | 50% |
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| Pantothenic Acid | 35 mg | 700% |
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| Phosphorus | 188 mg | 15% |
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| Magnesium | 189 mg | 45% |
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| Zinc | 3.3 mg | 30% |
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| Selenium | 22 mcg | 40% |
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| Copper | 1.17 mg | 130% |
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| Manganese | 0.92 mg | 40% |
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| Chromium | 5.25 mcg | 15% |
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| Molybdenum | 58.5 mcg | 130% |
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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.”
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
- Preheat oven to 400 degrees F.
- 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.
- In bowl, mix together cream cheese, spinach and water until sauce forms; spread over noodles. Add layer of noodles.
- In bowl, mash sweet potato with cream cheese and water into creamy sauce. Spread over noodles. Top with another layer of noodles.
- In bowl, combine beets, cream cheese and water and mix into sauce. Pour over noodles. Add layer of noodles.
- In bowl, mix cream cheese and water to make sauce and spread over noodles. Top with mozzarella cheese.
- 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!
