Vegan Cheesy Popcorn
Nutritional yeast is a controversial ingredient in the goop test kitchen—one of our food editors swears by it; the other can’t handle the fake-cheese taste when it’s used in vegan mac ’n’ cheese—but they both agree it makes for some pretty damn good vegan cheesy popcorn. That alone makes it worth stocking in your pantry.
1 tablespoon + ¼ cup sunflower oil
½ cup non-GMO popping corn
3 tablespoons nutritional yeast
¾ teaspoon salt
1. Heat 1 tablespoon of the oil in a large metal pasta pot (or similar) over medium-high heat.
2. Add 2 corn kernels to test the oil temperature, cover with the lid (leaving it slightly ajar), and cook until the kernels pop. (When they pop, the oil is ready.)
3. Add the popping corn and cook with the lid slightly ajar, shaking the pot every 30 seconds or so, until almost all of the corn has popped (you’ll know because there will suddenly be much longer breaks between popping sounds). Cover with the lid and turn off the heat.
4. Place the popcorn on a baking sheet and drizzle with sunflower oil. Toss to coat evenly, then sprinkle the nutritional yeast and salt all over, tossing again to make sure it’s evenly distributed.
Originally featured in Family Movie-Night Treats