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Nacho Popcorn (Dairy-free)
Snacks
Ingredients:
- 120 g (½ cup) popcorn kernels (or 8 cups air-popped popcorn)
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp salt (or to taste)
- 2 tbsp vegan butter
- a squeeze of lime or a pinch of cayenne for heat (optional)
Equipments:
- Large bowl
- Small bowl (for seasoning)
- Air-popper or large pot with lid (stovetop method)
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Nutrition:
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Instructions:
- Pop the Popcorn
Air-pop 120 g (½ cup) popcorn kernels or use a stovetop method with a bit of oil to get about 8 cups popped popcorn. - Make the Nacho Seasoning
In a small bowl, mix 2 tbsp nutritional yeast, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cumin, ¼ tsp chili powder, and ¼ tsp salt. - Coat the Popcorn
Drizzle 2 tbsp melted vegan butter over the popcorn and toss to coat evenly. - Season
Sprinkle the nacho seasoning over the popcorn while tossing to ensure every piece is coated. - Serve
Best enjoyed fresh. Store leftovers in an airtight container for up to 2 days.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Season the popcorn while still warm so the butter and seasoning stick better.
- Toss in a large bowl to distribute seasoning evenly — don’t season in the pot.
Storage:
- Airtight container at room temperature for up to 2 days. It will soften slightly over time.
Swaps:
- Use coconut oil instead of vegan butter for a slightly different flavor.
- Add lime zest to the seasoning mix for a brighter, tangier nacho vibe.
Tips:
- Double the seasoning mix and store it — it’s great on roasted chickpeas and fries too.
Nacho Popcorn (Dairy-free)
4 Servings
Prep 5 min
Cook 5 min
Ingredients:
- 120 g (½ cup) popcorn kernels (or 8 cups air-popped popcorn)
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp salt (or to taste)
- 2 tbsp vegan butter
- a squeeze of lime or a pinch of cayenne for heat (optional)
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Instructions:
- Pop the Popcorn
Air-pop 120 g (½ cup) popcorn kernels or use a stovetop method with a bit of oil to get about 8 cups popped popcorn. - Make the Nacho Seasoning
In a small bowl, mix 2 tbsp nutritional yeast, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cumin, ¼ tsp chili powder, and ¼ tsp salt. - Coat the Popcorn
Drizzle 2 tbsp melted vegan butter over the popcorn and toss to coat evenly. - Season
Sprinkle the nacho seasoning over the popcorn while tossing to ensure every piece is coated. - Serve
Best enjoyed fresh. Store leftovers in an airtight container for up to 2 days.
