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vegan popcorn in white bowl
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5 from 5 votes

Vegan Popcorn Three Ways

This simple vegan popcorn recipe can be made three ways! Regular with salt and oil, cheesy with nutritional yeast, and kettle corn made with coconut sugar! It's the best ever snack for movie watching or anytime!
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Snack
Cuisine: American
Servings: 4
Calories: 78kcal
Author: Alison Corey

Ingredients

  • 2 tbsp avocado oil or grape seed or safflower oil
  • ½ cup corn kernels

Salted

  • ½ tsp salt

Cheesy

  • 3 tbsp nutritional yeast
  • ¼ tsp salt

Kettle Corn

  • 3 tbsp coconut sugar

Instructions

  • Add oil to a large heavy bottom pan with a lid. Add two corn kernels. Cover with lid and heat over medium.
    large pot with oil and two corn kernels
  • Wait for the two corn kernels to pop. When they've popped, remove the pot from the heat, add the rest of the corn kernels to the pot, and wait for one minute. This allows the corn kernels to adjust to the heat of the oil, and prime them for popping.
    large pot with oil and corn kernels
  • Place the pot back on medium heat. Cover with lid. Give the pot a shake to evenly distribute the kernels. When the kernels begin to pop, slightly vent the lid of your pot to prevent the popcorn from steaming. Shake occasionally as the popcorn is popping.
    covered pot with oil and corn kernels
  • When the popping slows to one pop every few seconds, remove from the heat. If your popcorn begins to overflow, tip the pot and transfer to a large serving bowl, and place back on the heat to finish popping.
    pot filled with popcorn
  • Add your seasoning. For salted popcorn, add about half a teaspoon of salt. Cover with lid, and shake to evenly distribute. Then transfer to a large serving bowl. If making "cheesy" popcorn. Add salt, and nutritional yeast to the popcorn pot. Cover with lid, and shake to evenly distribute. If making kettle corn, add the coconut sugar, cover with lid, shake, and transfer to serving bowl. Serve immediately, and enjoy!

Video

Notes

  • Use a quality heavy bottom pan to evenly distribute the heat, and prevent burnt popcorn.
  • Don't pop the popcorn on high heat. The kernels will burn in the oil, resulting in a burnt flavor.
  • Heat the oil first, before adding all of the kernels. Start with two kernels. When those pop, the oil is ready. Then add the rest of the kernels.
  • Take the pan off the heat for 60 seconds after the two kernels have popped. This allows the kernels to adjust to the heat of the oil, before placing it back on the stovetop to finish popping!
  • Slightly vent the lid while popping. This allows the popcorn to remain crispy, and prevents a steaming effect.
  • If the pot begins to overflow, just transfer some to a large bowl, put back on the heat, and continue popping!
  • When popping begins to slow, remove from heat. Your popcorn is done!

Nutrition

Calories: 78kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg