DiplomaticRattlesnake570

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.