Vegan popcorn, a delicious treat. They’re gluten-free, made with oil instead of butter, and ready in 10 minutes with 5 ingredients.
2–4 tbsp oil, I used extra virgin olive oil
1/2 cup popcorn kernels (105 g)
1/4 cup nutritional yeast (4 tbsp)
2 tsp garlic powder
1–2 tsp salt
Heat the oil in a large pot and cook over medium-high heat. I used 2 tbsp, but if you add more, your popcorn will taste even better and the other ingredients will stick easier.
When the oil is heated up, add 3-4 individual kernels to the pot and cover. Once they pop, incorporate all the remaining kernels and cover again. Give the pot a shake once in a while to prevent burning.
When the popping dies down, remove from the heat, add all the remaining ingredients, and give the pot a good shake to combine.
Best when fresh, keep the leftovers in an airtight container at room temperature for 5 to 7 days.
I also tried to make vegan popcorn with no oil and it worked. I just cooked the kernels over medium-high heat with no oil in a large pot, giving the pot a shake once in a while to prevent burning. I then added salt, but if you’re going to use nutritional yeast and garlic powder too, you should probably pour a tiny amount of water in the pot before adding the nutritional yeast and garlic powder so they stick to the popcorn.
Nutritional yeast gives this vegan popcorn recipe a wonderful cheesy flavor, but you can omit it if you want. If you can’t find it, feel free to use brewer’s yeast instead. However, nutritional yeast is the best choice. You could even sprinkle some vegan Parmesan cheese on top.
Feel free to use any type of oil.
Nutritional yeast and garlic powder are optional ingredients.
Nutritional info has been calculated by using 2 tablespoons of oil and 1 teaspoon of salt.