Vegan Cheesy Popcorn Recipes

VEGAN POPCORN

Steps:

• Heat the oil in a large pot and cook over medium-high heat. I used 2 tbsp, but if you add more, your popcorn will taste even better and the other ingredients will stick easier.
• When the oil is heated up, add 3-4 individual kernels to the pot and cover. Once they pop, incorporate all the remaining kernels and cover again. Give the pot a shake once in a while to prevent burning.
• When the popping dies down, remove from the heat, add all the remaining ingredients, and give the pot a good shake to combine.
• Transfer your vegan popcorn to a large bowl and serve immediately with a vegan milkshake, some lemon ginger tea, or even some fruit-infused water for movie night.
• Best when fresh, keep the leftovers in an airtight container at room temperature for 5 to 7 days.

CHEEZY POPCORN(VEGAN)

Steps:

• Place warm popcorn in a large bowl and mist it with olive oil. Toss gently and mist again. Repeat until all kernels are lightly coated with oil.
• Combine remaining ingredients in a zippered plastic bag. Seal bag and shake until well mixed.
• Drop in popcorn, a little at a time, seal bag, and shake and turn bag to coat.
• Continue to add a little amount of popcorn to the bag until all kernels are well coated.
• Store zippered bag. Shake gently again before serving.

VEGAN 'CHEESY' POPCORN

Steps:

• In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).
• Cook, shaking occasionally, until popping stops.
• Transfer popcorn to a bowl, and immediately toss with salt, nutritional yeast, black pepper, dried rosemary and red-pepper flakes. For maximum crunch, let popcorn settle for 5 to 7 minutes before eating.