#nutritional yeast

I've been experimenting with different vegan cheese substitutes and I'm still on the hunt for the perfect one. Recently tried using nutritional yeast in a lasagna recipe and it was a total disaster. The flavor was off and it didn't melt properly. Has anyone else had any luck with nutritional yeast or should I just stick to store-bought vegan mozzarella like Daiya? I'm using a pretty standard recipe with marinara sauce and whole wheat lasagna noodles, so I'm not sure what's going wrong.

I’ve been sprinkling nutritional yeast on everything for the past year – popcorn, pasta, even coffee. It gives that cheesy bite without dairy, and I swear it lifts the flavor. Lately I’ve seen a few threads calling it overused, like it’s a crutch. Is this a normal habit in the community, or am I part of a niche group that can’t taste anything without it? Anyone else using it that heavily, or do you keep it for specific dishes? I’m curious about the range of use and whether I should dial it back.

Just read the NutriChef 2000 spec sheet. It says cashew cheese packs 200 g of protein per 100 g serving. Measured it, same number on the label. Shouldn’t nuts be ~20 g/100 g max? Anyone know what I’m missing here.