Vegan Cheesy Popcorn Recipes
VEGAN 'CHEESY' POPCORN
Using more oil than popcorn kernels - a technique developed by Jessica Koslow, the chef and owner of Sqirl in Los Angeles - gives you an ultracrunchy popcorn with rich flavor. Ms. Koslow prefers grapeseed oil for its high smoke point and clean taste. But to mix things up, you can combine grapeseed oil with a more flavorful oil such as virgin coconut, olive oil, butter, duck fat, or bacon grease. Use 1/4 cup of each. After popping, you can toss the kernels with just salt (they won't need any more fat by way of butter) or a flavorful spice mix. Here, they're tossed with nutritional yeast, which gives them a Parmesan-like umami flavor, along with a little rosemary or kelp powder for depth.
Provided by Melissa Clark
Categories snack, finger foods
Time 20m
Yield About 12 cups
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 1 gram, TransFat 0 grams
CHEEZY POPCORN(VEGAN)
This is a low fat snack and is wonderfully delicious. Serve it at parties or when watching your favorite movies. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak. Cook time is estimated time to pop popcorn.
Provided by Sharon123
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 40.4, Fat 0.6, SaturatedFat 0.1, Sodium 151.4, Carbohydrate 6.4, Fiber 2.3, Sugar 0.1, Protein 3.6
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VEGAN CHEESY POPCORN RECIPE | GOOP
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Servings 4Category Appetizer & Snack Recipes
- Add 2 corn kernels to test the oil temperature, cover with the lid (leaving it slightly ajar), and cook until the kernels pop. (When they pop, the oil is ready.)
- Add the popping corn and cook with the lid slightly ajar, shaking the pot every 30 seconds or so, until almost all of the corn has popped (you’ll know because there will suddenly be much longer breaks between popping sounds). Cover with the lid and turn off the heat.
- Place the popcorn on a baking sheet and drizzle with sunflower oil. Toss to coat evenly, then sprinkle the nutritional yeast and salt all over, tossing again to make sure it’s evenly distributed.
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5/5 (4)Category Appetizer, Gluten Free, VeganServings 8Total Time 10 mins
- Combine all cheese powder ingredients in a food processor and pulse until fine cheese powder forms. Do not over process!
- In a large stock pot, heat coconut oil with 3 popcorn kernels over high heat and cover. Once all 3 kernels have popped, remove them and add 1/4 of a cup popcorn kernels.
- Place lid on stock pot and shake pot occasionally. Keep shaking once popcorn starts to pop. Once the popping slows down remove the pot from the heat and take off the lid. Allow popcorn to rest for 2 minutes.
- Take the warm (not hot!) popped popcorn and put it in a large paper bag with 1/2 of a cup of cheese powder. Shake bag until all the popcorn is coated. Add more cheese powder if needed.
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