The attached article details how active yeast and nutritional yeast are used. It states they are not interchangeable. Of course baking needs active yeast to rise the bread. But the article makes a blind claim that active yeast cannot be used in place of nutritional yeast.
Anyone know if that claim has merit and why? My local bio shop charges nearly TWICE the price for nutritional yeast as they do for active yeast. Apparently it’s not cheap to pay someone to murder the yeast. The shop staff said active yeast can substitute for nutritional yeast so long as I don’t have a fragile gut.
So I bought the active yeast -- not for making bread but for French toast batter. Will it work?
Sorry my brain wasn't working good earlier but also, I have never made French toast but am 100% confident I could (am chef) and if it were me if I didn't have nutritional yeast I'd just skip it
I'd just make a batter with like, oat milk (I find the sweet notes in soy milk noticeably distracting), sugar + some maple syrup, cinnamon, baking powder, corn starch and vanilla. Having never made French toast it sounds like you're dipping bread in a thin/no flour pancake batter, how fun
P.s. maybe consider aquafaba (take the liquid from canned chickpeas and blend it until it's like frothy whipped cream, then use that) as an egg replacement if it needs a better binder/thickening
The nutritional yeast is going to add various vitamins and minerals, protein, and also glutamates. Glutamates are basically what drives umami and play good with savory flavors, my understanding reading vegan French toast recipes online is they add a bit of the richness you miss from eggs but yea it's not necessary