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Nacho Popcorn (dairy-free)
Snacks
Ingredients:
- 1/2 cup popcorn kernels (or 8 cups air-popped popcorn)
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 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
Soy-Free
Nut-Free
Features:
20 minutes or less
Soy-Free
Nut-Free
Nutrition:
Serving Size 2 cups Calories 130 Carbohydrates 12g Fat 8g Fiber 2g Protein 3g Saturated 4g Vitamin A 90mcg Cholesterol 0mg Sodium 180mg Sugar 0g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Pop the Popcorn – Air-pop 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.
- Optional Kick – Add a squeeze of lime juice or a pinch of cayenne for extra zing.
- Serve – Best enjoyed fresh. Store leftovers in an airtight container for up to 2 days.
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:
- 1/2 cup popcorn kernels (or 8 cups air-popped popcorn)
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 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
Soy-Free
Nut-Free
Instructions:
- Pop the Popcorn – Air-pop 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.
- Optional Kick – Add a squeeze of lime juice or a pinch of cayenne for extra zing.
- Serve – Best enjoyed fresh. Store leftovers in an airtight container for up to 2 days.
