January 25, 2015
I never realized how much I like popcorn until last year. When I thought of popcorn, I only thought of one kind: movie theater popcorn. The kind that is soo delicious but insanely buttery? Yeah, you know what i’m talking about. Sadly, that kind of popcorn always hurt my stomach, and it’s not topped with the best ingredients.
One day however, I realized that ALL types of popcorn exist. Sweet, spicy, savory, salty, peanut butter-y. Mmmmmmm, there are SO many possibilities. Popcorn is a delicious, nutritious snack, that comes in at around 30 calories per cup. How can you beat that?
Cheesy Vegan Popcorn
This recipe can be done many different ways.
If you are using pre-popped popcorn, simply evenly coat your popcorn in oil (I find that shaking it around in a paper bag is really helpful). Then, add in the nutritional yeast and garlic salt, and shake until all of the popcorn is coated.
If you are using kernels, you can grab a big pot, coat the bottom with oil, pour in your kernels, put a lid on it, and shake it when the popcorn starts to pop. Then, once it is all popped, coat the popcorn with the remaining oil, nutritional yeast, and garlic salt. Shaking it around in a paper bag works here as well.
OR, lastly, if you have a popcorn machine, pop the kernels as directed, then evenly coat your popcorn with the ingredients above. To make popcorn, I use a Whirley Pop. If you like to snack a lot, this is a GREAT investment. It’s only 20$, plus Bed, Bath, and Beyond always has coupons. I’ve had mine for over a year and use it all the time.
This recipe is veryyyy forgiving. Please don’t feel confined to those certain ratios that I put in the ingredients list above. If you like things cheesier, add more nutritional yeast. If you find that using more oil helps to evenly coat the seasoning on your popcorn, add more oil. If you like things super salty, be my guest. Make it how YOU like it!