Substitutions / nutritional yeast
What to use instead of nutritional yeast
Use parmesan cheese in equal amounts. Adds the same savory, umami depth but isn't vegan or dairy-free.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Parmesan cheese | 1:1 | Adds the same savory, umami depth but isn't vegan or dairy-free. |
| Miso paste | ½ tsp / 1 tbsp | Delivers umami and saltiness but adds moisture, so works better in sauces than dry applications. |
| Soy sauce | ½ tsp / 1 tbsp | Brings saltiness and umami but is liquid, so reduce other liquids slightly and skip in dry rubs or coatings. |
How much is a cup of nutritional yeast?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh nutritional yeast in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.