Bouillon comes in both powdered and paste forms, as well as in conveniently pressed cubes. Any of the forms can be used as long as your recipe contains enough moisture to dissolve the bouillon, such as queso sauce, soups, or vinaigrettes. Powdered bouillon is most similar to nutritional yeast’s texture, so it will be your best bet for a substitute to sprinkle on things like avocado toast and popcorn, or other undissolved nooch recipes. Some bouillons are very concentrated, so you might want to taste a small amount to be sure you’re aiming for the right quantity when you use the product.

A bonus feature is that many bouillons share the same light golden color you’ll find in a bag of nutritional yeast, so you can even get the same visual result when you make the swap. Remember, however, that nutritional yeast is low in salt, and bouillon will likely have a bit more sodium, so use a lighter hand when seasoning. And, be sure to taste what you’re preparing to make sure you’ve got a balanced result.