Vegan ‘Cheesy’ Popcorn
Updated March 17, 2026
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup grapeseed or other neutral oil with a high smoke point (such as corn, canola, or sunflower)
- ⅓cup popcorn kernels
- ½teaspoon fine sea salt
- ¼cup nutritional yeast
- ½teaspoon black pepper
- ¼teaspoon dried rosemary or powdered kelp seaweed, crushed to a powder
- Pinch of red-pepper flakes (optional)
Nutritional analysis per serving (6 servings)
216 calories; 19 grams fat; 1 gram saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 6 grams protein; 83 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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).
- Step 2
Cook, shaking occasionally, until popping stops.
- Step 3
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.
Private Notes
Comments
Been making popcorn this way at least once a week for decades, with half olive oil, half ghee, and coating with nothing but sea salt. There's really no need to pop 2 or 3 kernels first then add the rest -- I pour them all in at the beginning. And I haven't shaken popcorn while it cooks in decades, either -- what's the point? As kernels pop they rise to the top, gravity keeps the un-popped ones in the fat at the bottom. Very few un-popped kernels at the end with this method.
I’d like to share a tip! I love nutritional yeast but was always frustrated when the topping was in the bottom of the bowl and not on the kernels! So, when using nutritional yeast, I have a extra large metal bowl ready with the salt and yeast and once the popcorn is about half way through popping I gingerly open the lid and pour most of it into the seasoning and toss while the rest of the kernels pop. Add the finished kernels and “voila,” perfect seasoned popcorn! It’s all about the steam.
I make like Jeff, but with canola oil, just enough to coat bottom of pan. Putting all the kernels in at beginning helps them have roasty taste. Medium high heat. Shake once or twice if I'm nearby. When popped kernels are nearing the top of the pan, I remove the lid entirely, so the steam all escapes, yielding crunchy pops. Doesn't pop all over everywhere. In bowl, drizzle olive oil, popcorn salt (it's very fine grain, coats well), pepper, nutritional yeast. Everyone loves it.
Tanya Sichynysky's video making this popcorn also added brown sugar -- any idea how much?
instead of salt, a friend of mine told me to use tamari. I have it in a small spray bottle. I spritz the popcorn and then sprinkle the nutritional yeast so it sticks to the popcorn. my favorite snack!
Little Lad's Popcorn made here in Maine, has been doing this for decades. Their Herbal Popcorn is their best seller: Nutritional yeast Cumin Dill Eat. And eat. And eat. I make my own at home and it's great, but there is still something special about theirs. And there is always plenty of herb mix at the bottom of the bag, so I save it and top it on my own popcorn. I have a Jiffy Pop popcorn maker that my parents sent me away to college with in 1982. It's still going!