Low-Sodium Magickal Cheezy Seasoning

This low-sodium version of my Magickal Cheezy Seasoning can be used in all of the same recipes as the original! If you are used to usual amounts of salt in cooking, I would use the original version. If you already cook with little to no salt, or if you have to start eating low sodium for a medical reason, this is the right blend for you. With only 43 mg of sodium per teaspoon, you can sprinkle it on anything you want to make taste cheezy! This blend makes fantastic Cheezy Popcorn,

Cheeze Sauce,

Vegan Queso,

and Mac ‘N Cheeze!

Here are the ingredients you need to make the low-sodium version:

You need quite a lot of nutritional yeast (2 1/8 cups) for this recipe, so I recommend buying it in bulk for cost-effectiveness. It is difficult to fit a big bag in photos, though, so I refill the small container from the bulk bag. This is the one I buy online from Vitacost:

I have not tested this recipe without the lactic acid. However, you can substitute vitamin C crystals for the lactic acid in my Vegan Parmesan Cheeze recipe, so it might work to do that here as well. I buy Druid’s Grove lactic acid from Amazon, and I definitely think it is worth it to have on hand:

Weigh or measure everything into a small blender jar or the bowl of your food processor:

Blend until the mixture is a fine powder:

Transfer to an airtight container and store in the refrigerator:

 

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Low-Sodium Magickal Cheezy Seasoning

This low sodium version of my Magickal Cheezy Seasoning can be used in all of the same recipes as the original, but has only 43 mg of sodium per teaspoon! Use it to make cheezy popcorn, cheeze sauce, vegan queso, and mac 'n cheeze!

Course Seasoning
Prep Time 10 minutes
Total Time 10 minutes
Servings 64 tsp
Calories 11 kcal
Author Deborah Mesdag

Ingredients

  • 148 g (2 1/8 c) Nutritional Yeast Mini Flakes
  • 12.4 g (1 TBS) Vegan Sugar
  • 9.2 g (1 TBS) Vegan Lactic Acid
  • 8.0 g (2 7/8 tsp) Onion Powder
  • 8.4 g (2 1/4 tsp) Celery Salt
  • 3.6 g (1 tsp) Granulated Garlic
  • 3.6 g (1 1/2 tsp) Paprika
  • 3.6 g (2 1/4 tsp) Turmeric
  • 2.0 g (1 tsp) Dry Mustard Powder
  • 1.2 g (1/2 tsp) Cayenne Pepper

Instructions

  1. Weigh (or measure) all of the ingredients into a small blender jar or food processor bowl. (If you are substituting vitamin C crystals, know that I have not tested this, and it will be an experiment. I would try using 3.6 g (3/4 tsp) of the crystals instead of the lactic acid.)

  2. Blend the mixture until it is a fine powder.

  3. Transfer to an airtight container, and store in the fridge.

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