Thursday, June 28, 2012

Cheesy Dairy-Free Popcorn

I found this recipe at one of my favorite sites here. She has everything dairy free even things you had never dreamed could be. This recipe proves it! 

SummaryI discovered this delicious recipe (and photos) from the Popcorn Board. Yes, there really is a popcorn board, and it seems they actually use nutritional yeast! Note that oil-popped popcorn only has 55 calories per cup! Skip the added margarine and season to taste with a little salt instead, and you've got yourself a downright healthy snack! 3 cups of popped popcorn is equivalent to one serving of grains. You can find more popcorn recipes   


  • 2 tablespoons olive oil, grapeseed oil, coconut oil, or garlic flavored oil
  • 1/2 cup unpopped popcorn kernels
  • 1 tablespoon melted dairy-free margarine, optional
  • 2 tablespoons nutritional yeast
  • 1 teaspoon curry powder, optional
  • salt, optional


  1. Place the oil and just 3 popcorn kernels in a large, heavy-bottomed pot with a lid.
  2. Heat the kernels over medium-high heat until at least one of the kernels pops.
  3. Add the remaining popcorn and cover.
  4. Once the corn begins to pop, shake the pot constantly over the heat to keep things moving.
  5. When the popping slows, remove the pot from the heat and dump the popcorn into a large serving bowl.
  6. Pour the dairy-free margarine over the popcorn, if desired, and toss to coat.
  7. Sprinkle the nutritional yeast and curry powder, if using, over the popcorn and toss to evenly distribute the seasonings.
  8. If not using margarine, you may want to add a little salt, to taste.
  9. Serve immediately or store in an air-tight container.
Preparation time: 5 minute(s)
Cooking time: 5 minute(s)

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