Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
I’d say with flakes you can probably start with a tablespoon for your 2l pot, and go up or down from there depending on how you find it.
Neat … thanks for the help … I’ll definitely try it for my next batch