Friday, September 2, 2011

Spicy Cheezy Vegan Popcorn


  • ½ cup olive or canola oil
  • 1 cup unpopped popcorn kernels
  • ½ cup nutritional yeast
  • 1 T. cayenne pepper
  • Salt, to taste


1. Heat oil in a 3-quart stock pot (or bigger) over medium-high heat.
2. Add popcorn kernels, cover.
3. When kernels begin to pop (after about 45 seconds), shake pot every few seconds to toss kernels, making sure that the lid stays closed.
4. After most of the kernels have popped, turn off heat and let pot rest for about twenty seconds to ensure that all corn has popped before opening the lid.
5. Pour popcorn into a large bowl. Add nutritional yeast, cayenne and salt, mixing well.

If you have an air popcorn popper like we do you can skip all the stove top directions and just pop the popcorn in your popper add the nutritional yeast, cayenne, and salt. Mix well. 

Recipe from, Photos by Laura Spear
Bon Appétit,

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