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Home » Vegan Recipes » Condiments + » Sriracha-Nooch Seasoning

January 8, 2023

Sriracha-Nooch Seasoning

POSTED BY: ERIN WYSOCARSKI | UPDATED ON: JANUARY 8, 2023 | 21 COMMENTS

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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!

A hand holding a small jar of sriracha-nooch seasoning.

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  • How to make this sriracha-nooch seasoning blend
  • What is nooch? (Nutritional yeast)
  • How to transform sriracha into a powder
  • How to use this seasoning
  • Sriracha-Nooch Seasoning
    • Ingredients
    • Did You Love This Recipe? Please Leave A Rating Below!

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!

Hands holding a jar of nooch and sriracha.

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.

Pouring sriracha onto a silpat.
Evening out sriracha onto a silpat with a bench scraper.
Smoothing out sriracha on a silpat with a bench scraper.

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.

Peeling dried sriracha off a silpat.
Peeling dried sriracha off a silpat.
Dried sriracha on a silpat.

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.

Transferring dried sriracha into a food processor.
Adding nooch and seasonings to a food processor with dried sriracha flakes.
Processing dried sriracha, nooch and spices in a nutri bullet.

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
A small jar of sriracha-nooch seasoning with text overlay.

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Hands holding a jar of nooch and sriracha.

Sriracha-Nooch Seasoning


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  • Author: erin wysocarski
  • Total Time: 55 minutes
  • Yield: 1/3 cup
  • Diet: Vegan
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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

  1. Preheat your oven to 200.
  2. 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.
  3. 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.
  4. 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.
  5. Flake off and peel off the sriracha from the mat. 
  6. 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. 
  7. If you want the nooch to remain chunky, don’t process it. Just mix it into the powder afterwards.
  8. Place into a covered container and store in a cool, dark place.
  9. It should keep for up to two weeks or longer.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes

Did You Love This Recipe? Please Leave A Rating Below!

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Filed Under: Condiments +, Spicy, Vegan Meal Prep, Vegan Recipes, Vegan Umami

Filed Under: Condiments + Spicy Vegan Meal Prep Vegan Recipes Vegan Umami

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Comments

  1. Babette says

    September 25, 2013 at 8:53 pm

    Very impressive! This sriracha-nooch seasoning looks perfect.

    Reply
  2. Amey says

    September 12, 2013 at 10:24 pm

    holy moly!! what a genius idea to make Sriracha powder. Just think of the possibilities. 🙂

    Reply
  3. India leigh says

    September 11, 2013 at 7:52 am

    fabulous idea!

    Reply
  4. LittleMonsterx14 says

    September 10, 2013 at 9:38 pm

    brilliant and delicious!

    Reply
  5. Richa says

    September 10, 2013 at 8:14 am

    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!

    Reply
    • erinwyso says

      September 10, 2013 at 11:05 am

      Thanks Richa. That's exactly what happened to the first batch of the sriracha-nooch seasoning! ; )

      Reply
  6. Bobbie {thevegancrew} says

    September 10, 2013 at 2:26 am

    I love what you've done here! What you did with the sriracha is ingenious!

    Reply
  7. christine says

    September 9, 2013 at 6:40 pm

    this sriracha-nooch seasoning sounds seriously tasty – well done:)

    Reply
    • erinwyso says

      September 9, 2013 at 7:00 pm

      thank you christine! : )

      Reply
  8. Lan | MoreStomach says

    September 9, 2013 at 1:57 pm

    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.

    Reply
    • erinwyso says

      September 9, 2013 at 7:00 pm

      thanks Lan!

      Reply
  9. Johanna says

    September 9, 2013 at 9:26 am

    Now why wouldn't you just use cayenne pepper?

    Reply
    • erinwyso says

      September 9, 2013 at 10:53 am

      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.

      Reply
  10. littleveganbear says

    September 9, 2013 at 12:58 am

    Beautiful job! What a fantastic idea…

    Reply
  11. Don't Get Mad, Get Vegan! says

    September 8, 2013 at 4:16 pm

    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!

    Reply
    • erinwyso says

      September 8, 2013 at 4:39 pm

      Thank you! I think this sriracha-nooch seasoning will be awesome on popcorn — I hope you enjoy it! : )

      Reply
  12. foodfeud says

    September 8, 2013 at 3:38 pm

    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.

    Reply
  13. invictus111 says

    September 8, 2013 at 6:27 pm

    I wonder if you could dehydrate the sriracha…

    Reply
    • erinwyso says

      September 8, 2013 at 6:57 pm

      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.

      Reply
  14. Sarah says

    September 8, 2013 at 1:31 pm

    I am way too lazy to make my own chips but those look amazing.

    Reply
    • Abby Bean says

      September 9, 2013 at 5:40 pm

      Agreed! Very, very impressive, though.

      Reply

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Hi, I'm Erin!

Hi, I'm Erin!

Welcome to my little corner of the internet where I whip up delicious vegan dishes that feature vegan seafood, comforting classics, and crave-worthy umami flavors. You'll discover fresh and creative recipes here—all made with plants!

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