Best Vegan Cheesy Popcorn Recipes
VEGAN POPCORN
Vegan popcorn, a delicious treat. They're gluten-free, made with oil instead of butter, and ready in 10 minutes with 5 ingredients.
Provided by Iosune
Categories Snack
Time 10m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 180 calories, Sugar 0.3 g, Sodium 582 mg, Fat 8.1 g, SaturatedFat 7.2 g, Carbohydrate 23.2 g, Fiber 4.6 g, Protein 6.7 g
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
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
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