If you haven’t joined the nutritional yeast trend, you should hop on it now. As a newbie pescetarian I started looking into nutritional yeast and found that it is high in protein and fiber, contains vitamin B-12 and most importantly tastes like CHEESE.

The best way to use nutritional yeast is in this “cheesy” sauce by fromscratchclub. I like to pair this sauce up with my favorite Buddha Bowl recipe for a filling, “cheesy” and vegan-friendly meal.


Buddha Bowl

  • Prep Time:30 minutes
  • Cook Time:45 minutes (only because of wild rice)
  • Total Time:75 minutes
  • Servings:3
  • Medium


  • 2 cup wild rice
  • 1 cup mushrooms, chopped
  • 1 cup bell pepper, chopped
  • 1/2 cup red onion, chopped
  • 1 can blackeye peas
  • 1 avocado, sliced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1 pinch garlic salt
  • 1 pinch pepper
Photo by Nicole Solomon
  • Step 1

    Cook rice and blackeye peas (follow directions on box/can).

  • Step 2

    Sauté chopped mushroom, bell pepper and onion in a medium pan for three minutes.

  • Step 3

    Add blackeye peas, cumin, coriander, garlic salt and pepper to mushroom, pepper, and onion mixture.

    Photo by Nicole Solomon
  • Step 4

    Build a bowl with rice, bean, veggie mixture and avocado.

Buddha Bowl Sauce

  • Prep Time:5 minutes
  • Cook Time:5 minutes
  • Total Time:10 minutes
  • Servings:5-7 bowls
  • Easy


  • 1/4 cup EVOO
  • 1/4 cup tahini
  • 1/4 cup chickpeas
  • 1 garlic clove
  • 1/4 cup water
  • 3 tablespoon lemon juice
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon tumeric
  • 1 pinch salt
Photo by Nicole Solomon
  • Step 1

    Add all of the ingredients to a food processor.

    Photo by Nicole Solomon
  • Step 2

    Pour cheesy sauce all over your veggie bowl.

    Photo by Nicole Solomon