Alisa Fleming ~ My husband and I recently developed a new food addiction, popcorn. Easy to prepare and munch on while working, popcorn quickly became a daily dairy-free ritual in our home. We usually keep it simple – air-popped, drizzled with a little coconut oil, and sprinkled with salt – but once in a while, I get adventurous with the flavors.
This easy popcorn recipe gets a cheesy boost from nutritional yeast. This is an ingredient that no one should be afraid of and that dairy-free and vegan foodies should adore. Though it can be overpowering, when used in moderation (note that some vegan recipes use a lot of nutritional yeast – please do not do this – it is a seasoning, not a flour!), nutritional yeast provides a savory quality that does give food a cheesy vibe. It works particularly well in recipes like this one, since it can be sprinkled on.
- 2 tablespoons olive oil, grapeseed oil, coconut oil, or garlic flavored oil
- ½ cup unpopped popcorn kernels
- 1 tablespoon melted dairy-free margarine, optional
- 2 tablespoons nutritional yeast
- 1 teaspoon curry powder, optional
- salt, optional
- Place the oil and just 3 popcorn kernels in a large, heavy-bottomed pot with a lid.
- Heat the kernels over medium-high heat until at least one of the kernels pops.
- Add the remaining popcorn and cover.
- Once the corn begins to pop, shake the pot constantly over the heat to keep things moving.
- When the popping slows, remove the pot from the heat and dump the popcorn into a large serving bowl.
- Pour the dairy-free margarine over the popcorn, if desired, and toss to coat.
- Sprinkle the nutritional yeast and curry powder, if using, over the popcorn and toss to evenly distribute the seasonings.
- If not using margarine, you may want to add a little salt, to taste.
- Serve immediately or store in an air-tight container.