Nacho Popcorn (Dairy-free)
Ingredients:
- 120 g (½ cup) popcorn kernels
- 10 g (2 tbsp) nutritional yeast
- 2.3 g (1 tsp) smoked paprika
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 0.5 g (¼ tsp) ground cumin
- 0.6 g (¼ tsp) chili powder
- 1.5 g (¼ tsp) salt
- 2 tbsp vegan butter
- a squeeze of lime or a pinch of cayenne for heat (optional)
Equipments:
Features:
20 minutes or less
Gluten-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Toss the popcorn with the seasoning while it's still warm from popping — warm popcorn holds onto the seasoning far better than popcorn that's cooled down.
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.
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.
A few ingredients do most of the work in this recipe. The nutritional yeast adds a cheesy, savory umami note. The smoked paprika adds gentle warmth and a rich color. The garlic powder builds a savory, aromatic base. The onion powder adds sweetness and depth as it cooks down.
Nacho Popcorn (Dairy-free)
Ingredients:
- 120 g (½ cup) popcorn kernels
- 10 g (2 tbsp) nutritional yeast
- 2.3 g (1 tsp) smoked paprika
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 0.5 g (¼ tsp) ground cumin
- 0.6 g (¼ tsp) chili powder
- 1.5 g (¼ tsp) salt
- 2 tbsp vegan butter
- a squeeze of lime or a pinch of cayenne for heat (optional)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The nutritional yeast adds a cheesy, savory umami note. The smoked paprika adds gentle warmth and a rich color. The garlic powder builds a savory, aromatic base. The onion powder adds sweetness and depth as it cooks down.
Prep:
Toss the popcorn with the seasoning while it's still warm from popping — warm popcorn holds onto the seasoning far better than popcorn that's cooled down.
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.
