Vegan nacho popcorn
The star ingredient here that gives this crunchy snack its savoury, nutty, cheesy flavour (but that doesn’t contain any nuts or cheese) is nutritional yeast. You’ll find it in the grocery store either with the spices or near the baker’s yeast, or sometimes in the bulk section. When you add cumin, smoked paprika, and garlic powder to the mix, you end up with a taste that’s a dead ringer for nacho-flavoured chips.
Yellow popcorn kernels
1 tbsp unpopped
¼ tsp(s), smoked
- Cook popcorn in a WW 2-Piece Silicone Microwave Popcorn Popper as directed on package. Or place popcorn in a small paper bag, or on a large piece of parchment paper. Fold over edge of the bag to close, or fold edges of parchment to seal in popcorn. Microwave on High until popping stops, 2½ to 3 minutes. Remove popcorn from microwave and remove cover, or open bag or pouch to allow steam to escape.
- In a small bowl, combine nutritional yeast, cumin, paprika, garlic powder, and salt, stirring until well combined. Place popcorn in a medium bowl (if not in one already) and spray evenly with nonstick spray. Sprinkle with yeast mixture and toss to coat.
- Serving size: 2 cups