Why you’ll love this nutritional yeast popcorn
We make stovetop popcorn at least once a week. It’s our favorite late-night snack, and nutritional yeast takes it to a whole new level.
Stovetop popcorn is so much easier than it seems. You control the ingredients — no butter, your choice of oil, and just the right amount of salt. And it’s cheaper than microwave popcorn, so you can make as much as you want.
The nutritional yeast adds a savory, cheesy flavor without any dairy. It clings to the popcorn and gives it that satisfying, seasoned quality you’d get from a cheese powder — but made with one simple ingredient.
More appetizers & snacks: pepperoni pizza rolls / beer battered onion straws / pumpkin spice puppy chow / dairy free potato skins
Ingredient notes
- Popcorn kernels – Any type of popcorn kernels will work, but we typically choose yellow Yellow kernels pop into larger, fluffier pieces with a slightly nutty flavor. White kernels produce smaller, softer popcorn with a more mild taste.
- Vegetable oil – While we normally opt for a canola oil for this. A neutral oil with a high smoke point is ideal for stovetop popcorn, so you can also use refined coconut oil or avocado oil. We’ve definitely used olive oil in a pinch, but it will change the flavor of your popcorn a bit.
- Nutritional yeast – This is deactivated yeast that adds a savory, cheesy flavor without any dairy. We like Bragg’s, but any brand will work. Start with 1 tablespoon and add more to taste.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Coat the kernels before heating. A lot of people will recommend waiting for the oil to be hot to add the popcorn, but we’ve never done that. We typically add the oil and kernels to the pot at the same time, then swish them around to coat evenly before turning on the heat. This helps them pop more evenly.
- Shake the pot while it pops. Hold the lid on with one hand and shake the pot frequently over the heat. This keeps the kernels moving so they don’t burn on the bottom.
- Know when to pull it. Once the popping slows to about 1 pop per second, remove the pot from the heat immediately. Waiting too long will burn the popcorn that’s already popped.
- Season right away. Transfer to a large bowl and season with nutritional yeast and salt while the popcorn is still warm so everything sticks.
- Use popcorn salt if you have it. Popcorn salt is a finer grind than regular table salt, so it sticks better to popcorn. If you don’t have it, regular fine salt works just fine.
Frequently asked questions
Does nutritional yeast melt?
Yes. Nutritional yeast can melt. It will easily dissolve in liquid, but when it’s sprinkled on popcorn like this, it will remain solid like a flaky seasoning.
Do you need to refrigerate nutritional yeast?
No, nutritional yeast does not need to be stored in the fridge even after you open it. It can be stored at room temperature, but it should be stored in a dry, cool place in your home.
Can nutritional yeast expire?
Yes. You should check the expiration date on the bottle but most products have a shelf life of about 2 years.
More dairy free appetizers: dairy free french onion dip / olive oil bread dip / shrimp toast / puff pastry sausage rolls
Ingredients
- 1/2 cup popcorn kernels
- 3 tablespoons vegetable oil
- 1 – 2 tablespoon nutritional yeast
- Salt - or popcorn salt, to taste
Instructions
- Coat the kernels. Add the vegetable oil and popcorn kernels to a large saucepan (a minimum size of 3-quarts). Swish the kernels around to coat them evenly in the oil.
- Pop the popcorn. Cover the pot and place over high heat. Once the kernels begin popping, hold the lid on with one hand and shake the pot frequently to prevent burning. When the popping slows to about 1 pop per second, remove from heat immediately.
- Season and serve. Transfer the popcorn to a large bowl. Sprinkle with nutritional yeast and salt to taste, toss to combine, and serve warm.
