Vegan Garlic Parmesan Popcorn
Salty, garlicky, and deeply savory, this stovetop popcorn is the kind of snack that disappears before the movie even starts. The secret to that cheesy, umami-packed coating is nutritional yeast — it delivers the richness you'd expect from parmesan without any dairy in sight. Real minced garlic is gently cooked in olive oil until it's just golden at the edges, then drizzled over the freshly popped kernels so every piece gets that fragrant, buttery flavor. A blend of garlic powder, salt, and black pepper rounds out the seasoning, and a pinch of red pepper flakes adds a subtle kick if you're into a little heat. Tossing everything together while the popcorn is still warm helps the coating cling perfectly. A handful of fresh parsley on top makes it feel just a little fancy for a bowl of popcorn. This recipe makes enough for four people — though you might find yourself wanting to keep it all to yourself.
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Learn more →Ingredients
4 servings
- ½ cup popcorn kernels
- 2 tbsp neutral oil (such as avocado or canola oil)
For the garlic oil
- 3 tbsp olive oil
- 3 cloves garlic, minced
For the seasoning
- ¼ cup nutritional yeast
- ½ tsp garlic powder
- ½ tsp fine salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the nutritional yeast, garlic powder, salt, black pepper, and red pepper flakes (if using) in a small bowl and set aside.
- 2
Heat the neutral oil in a large pot over medium-high heat. Add 3 popcorn kernels, cover, and wait until all 3 have popped — this signals the oil is hot enough. Add the remaining kernels in a single layer, cover, and cook, shaking the pot every 15–20 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately and transfer the popcorn to a large bowl.
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