Your guide to glutamate (+vegan queso salsa dip)

On savory flavor

There are many foods and food components that make food taste savory – that rich, complex taste that’s independent of salty, and sometimes described as “meaty,” and known as “umami.”  One molecule that contributes to those flavors is glutamate – an amino acid that’s found in meat, cheese, and even vegetables including mushrooms, broccoli, and tomatoes.  (Read more here about sensitivity to glutamates, MSG, and the low-glutamate diet for people who are sensitive.)  It’s also found in nutritional yeast, a flaky protein and vitamin-rich product made from yeast cells (I’d write a whole article about its uses, history, and nutritional properties, but this blog post does that quite nicely!).

A word about yeast & yeast extract:

In full disclosure, I was sponsored to help create that video – and I’m grateful to be given a platform for the message!

I was really excited to see my friend Elaine post a recipe that uses nutritional yeast and is both Superbowl friendly and genuinely healthy!  The yeast provides that cheesy flavor, while the creamy texture and cheddar color come from tahini and carrots, respectively.  And it’s nut-free for those concerned about allergies!

 

Dairy-Free-Nacho-Dip

picture from EatingByElaine

 

I decided to do mine with another twist, and sub canned tomatoes and chiles instead of soy milk for a Ro’tel-esque spin.  And let me tell you: this tastes AWESOME.  It even got the boyfriend seal of approval to bring to his friend’s Superbowl party today (which is not a healthy foodie oriented kind of crowd).

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Have you used nutritional yeast before?  Any other recipes I should know about?  Without further adieu, here’s the recipe – enjoy!

Vegan queso salsa dip (adapted from EatingbyElaine)

Ingredients

  • 1 cup carrots, peeled and diced
  • 1 cup fresh, room temperature tahini (runny is best, Soom brand is excellent)
  • ½ cup water
  • ¼ cup nutritional yeast
  • ½ large lemon, juiced
  • 1 tsp garlic powder
  • 1 teaspoon fine-grain sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 1 can (15oz) diced tomatoes with green chiles
  • Garnish: sprinkle of paprika, sliced green onions, fresh cilantro

Directions

  1. Bring a small pot of water to a rolling boil and add carrots
  2. When carrots are cooked (soft to a fork, ~10 minutes), drain and add them with all other ingredients except tomatoes to a high speed blender and puree until smooth
  3. Fold in tomatoes and chiles with a spatula
  4. Serve warm with chips or veggies and garnish with sliced green onions, paprika and fresh cilantro. You may want to microwave just before serving.

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