Candida utilis yeast, a rich source of proteins and vitamin B-complex was cultivated on cassava peel, a food processing waste, which was first liquefied with Termamyl 120 L α-amylase enzyme. The cultivation process was optimized simultaneously with saccharification with Novo AMG 300 L amyloglucosidase using response surface methodology approach. The design involved three duration of enzyme hydrolysis (0, 4.5 and 9 h) prior to inoculation with Candida utilis representing varied degrees of hydrolysis (0, 50 and 100%) and initial pH (4.5, 5.0 and 5.5). Measured responses were change in yeast protein ranging from 1.13 to 1.91 mg/mL, change in cell concentration ranging from 2.30 to 3.90 mg/mL and specific growth rate ranging from 0.21–0.51.100% hydrolysis and initial pH of 5.0 gave the highest changes in yeast protein (1.92 mg/mL) and cell concentration (3.90 mg/mL); 100% hydrolysis and pH 5.5 gave the highest specific growth rate. The optimal solution was obtained at pH of 5.5 and 100% degree of hydrolysis with a degree of desirability of 0.8. The cultivation of Candida utilis yeast on cassava peel is of high significance to food and agro-based industries for the production of value added products, waste disposal and valorisation. Cassava peel is a major waste product from cassava processing industry which is faced with an enormous challenge regarding its disposal. This study revealed that Candida utilis can be cultivated successfully on cassava peel slurry; the cultivation of this yeast on cassava peel is of high significance to food and agro-based industries for the production of value added products waste disposal and valorisation.