This sriracha-nooch seasoning goes on everything that needs a little spicy kick. Tofu scrambles, avocado toast, popcorn, tacos and more! The nooch (nutritional yeast) adds an umami flavor that works perfectly with the heat of the sriracha to create a spicy and savory seasoning!
How to make this sriracha-nooch seasoning blend
Grab a bottle of sriracha. I couldn’t find my usual Rooster Sauce 🙁 , so found another brand. It still worked! Sriracha is such a perfect condiment. It’s like a little bottle of serotonin. It brightens up anything I put it on. So why not also have it in a powder form?
This method transforms a magical sauce into a magical powder that’s perfect for popcorn, tofu scrambles, avocado toast, ramen, tacos, soup and more!
What is nooch? (Nutritional yeast)
Nooch is deactivated yeast, often a strain of Saccharomyces cerevisiae. It has a bold yellow color and a cheesy flavor. It’s typically fortified with vitamin B12, which is essential for all, but especially vegans who can’t get this through plant-based food. B12 is made naturally by bacteria in the soil, but food production systems are now so sanitized that supplementation is necessary. You can find nooch at Whole Foods in the bulk section, and it’s also sold in small containers near the baking or spice section in grocery stores.
How to transform sriracha into a powder
You’re going to flatten out 1/2 cup of sriracha across a silicone baking mat so it bakes evenly.
Step One: Pour the sriracha onto a silicone-lined baking sheet. Use a bench scraper or icing spatula and try to get the sriracha distributed as evenly across the mat as you can.
Step Two: Bake the sriracha. Oven temps will slightly vary, so you’ll need to keep an eye on it. You want the sriracha dried (the edges will be flaky and the center will be a bit bendy and shiny), but not burnt. Check on it after 30 minutes to prevent any burning.
Peel it off the silicone mat by bending it and flaking it off.
Step Three: Once all of the pieces and flakes are completely removed from the silicone mat, transfer the sriracha to a small blender and process until smooth. If you want the nooch to be flaky and not finely ground, just process the rest of the ingredients, then hand mix it into the powder afterwards.
How to use this seasoning
This seasoning goes on anything that loves sriracha, including:
- Avocado toast
- Popcorn
- Tofu scrambles
- Vegan egg drop soup
- Chickpea Fries
- Crispy Tofu Cutlets
- Hummus
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Sriracha-Nooch Seasoning
- Total Time: 55 minutes
- Yield: 1/3 cup
- Diet: Vegan
Description
This sriracha-nooch seasoning is for all sriracha lovers! The nooch (nutritional yeast) adds an umami flavor that works perfectly with the heat of the sriracha to create a spicy and savory seasoning!
Ingredients
for the seasoning
- 1/2 cup sriracha
- 1/4 cup nutritional yeast
- 1 tsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- a couple pinches of flaky sea salt
Instructions
- Preheat your oven to 200.
- Line a baking sheet with a silpat. Pour the sriracha onto the silpat, spreading it as thinly and evenly as possible with a bench scraper or icing spatula.
- Place into the oven to bake for 45 minutes. Keep an eye on it, and check it after 30 minutes. You want the edges dry but not burnt. The center can still be shiny and pliable, but should not be wet. It will dry up a bit more after it cools.
- Remove from the oven and allow to cool for 10 minutes. The thinnest-applied areas should be done—they will snap and flake easily when separated from the silpat, and have a matte-like appearance.
- Flake off and peel off the sriracha from the mat.
- Place the dried sriracha flakes and pieces along with the onion and garlic powders, cornstarch and salt into a small blender and process until powdery.
- If you want the nooch to remain chunky, don’t process it. Just mix it into the powder afterwards.
- Place into a covered container and store in a cool, dark place.
- It should keep for up to two weeks or longer.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Babette says
Very impressive! This sriracha-nooch seasoning looks perfect.
Amey says
holy moly!! what a genius idea to make Sriracha powder. Just think of the possibilities. 🙂
India leigh says
fabulous idea!
LittleMonsterx14 says
brilliant and delicious!
Richa says
wowza.. sriracha-nooch! oh my god. i can sprinkle so much of this on so many things!! Anything I put it on might disappear so fast that no one would ever know they even existed!
erinwyso says
Thanks Richa. That's exactly what happened to the first batch of the sriracha-nooch seasoning! ; )
Bobbie {thevegancrew} says
I love what you've done here! What you did with the sriracha is ingenious!
christine says
this sriracha-nooch seasoning sounds seriously tasty – well done:)
erinwyso says
thank you christine! : )
Lan | MoreStomach says
oh this is soooo genius, and i agree with your response above, sriracha has such a complex flavor and making it into a dry form is just so flipping awesome.
erinwyso says
thanks Lan!
Johanna says
Now why wouldn't you just use cayenne pepper?
erinwyso says
Because of the complexity of sriracha! It has a fine balance of spice, sweetness and vinegar that can't really be replicated with the one-dimensional straight-up hot quality of powdered cayenne.
littleveganbear says
Beautiful job! What a fantastic idea…
Don't Get Mad, Get Vegan! says
I am going to make this sriracha-nooch seasoning and put it on popcorn. Brilliant! I was just thinking the other day when shopping for football game watching noshy stuff that too many delicious sounding flavors rely on dairy products for richness. I was not thinking of making my own. I will now!
erinwyso says
Thank you! I think this sriracha-nooch seasoning will be awesome on popcorn — I hope you enjoy it! : )
foodfeud says
Whoa. Genius idea to bake the sriracha! A coworker recently brought in (vegan) sriracha flavored popcorn that was really good. I bet this sriracha-nooch seasoning would be fantastic on top of baked potatoes also.
invictus111 says
I wonder if you could dehydrate the sriracha…
erinwyso says
I actually tried that the first time. After dehydrating the sriracha at 160 degrees (the highest temp my dehydrator goes) for 12 hours, it was still considerably shiny/bendy/sticky, so a higher/shorter dry is more effective than a longer/slower one.
Sarah says
I am way too lazy to make my own chips but those look amazing.
Abby Bean says
Agreed! Very, very impressive, though.