Vegan cheesy popcorn is the perfect savoury snack for any occasion, especially if (like me) you prefer savoury snacks over sweet ones. I prefer eating this while it’s still warm, it’s so moreish, but you can leave it to cool before eating if referred
Yield; Four servings Cook time; 10 minutes
You’ll need;
- 100g popcorn kernels
- One tablespoon of oil
- 25g nutritional yeast
- One teaspoon of smoked paprika
- One quarter of a teaspoon of both onion powder and garlic powder
- Salt to taste, I use around half a teaspoon of salt
Method;
- Firstly prepare the seasoning. Use a pestle and mortar to grind the paprika, onion, garlic and nutritional yeast into a powder. Alternatively pulse blend a couple of times in a blender
- Next, heat the oil in a large saucepan over a medium heat. It would be helpful to use a saucepan with a glass lid if possible. Once the oil has warmed up, add in the popcorn kernels, they should sizzle as they hit the pan
- Pop the lid on and pop the popcorn until the popping slows down, and nearly all the kernels have popped. Immediately transfer the popcorn into a large mixing bowl, scatter over the seasoning, then pop a lid on the mixing bowl and shake really well
- Once the seasoning is evenly distributed, it’s ready to serve
Bethany's Vegan Kitchen 