Nutritional yeast has quickly become a staple ingredient in my kitchen. My first encounter with nooch, or nutritional yeast, was not as glamorous as this Whole Food’s article makes it sound. The first introduction for me was at the movies with my mother-in-law and grandmother-in-law. They smuggled some into the theater so they could sprinkle it all over their buttered popcorn. All I remember thinking was thank goodness I have my own bag. The whole movie I was envisioning something closely related to active dry yeast, topping their kernels, and expanding in their stomach with each bite. Gag.

Easy Vegan Buttery Curry Popcorn

Shortly after becoming a vegan I purchased a cookbook titled Thug Kitchen. If you are not familiar with them you should check out their website. They have a very funny and unique spin on plant-based eating that I just love. The authors dedicated a whole page to this “level 7 hippie shit” and “healthy cheeto dust.” After learning it was packed with vitamin B12, protein, and other amazing things, I decided I needed to give it a try. So far the only way I had seen it used was on popcorn . . . so I made some popcorn. That night my nutritional yeast judging mind was changed. There is a really good chance I ate the whole bowl by myself and then licked my fingers. Not only am I addicted to this delicious snack, my kids have now become accustomed to pairing every movie we watch with “cheesy” popcorn. So here’s to trying new things and not being a judgy food snob.

Easy Cheesy Curry Popcorn with Vegan Butter


Easy "Cheesy" Curry Popcorn


  • 2 tbsp coconut oil (sometimes I will use extra virgin olive oil)
  • ½ cup popcorn kernels
  • 2 tbsp vegan butter, melted (I use Earth Balance)
  • 1 tbsp nutritional yeast (more to taste)
  • 1 tsp garlic salt (more to taste)
  • 1 tsp curry powder (more to taste)


  1. In a 3 quart or larger pot, heat the oil and 5 to 6 popcorn kernels over medium-high heat. Cover with the lid, venting enough to let the steam escape but not the popping popcorn.
  2. Once the first popcorn kernel pops, add the remaining kernels into the pan and cover once again, not forgetting to vent.
  3. Shake the pot gently and continue to move the kernels around until the popping stops. You could follow the microwave popcorn rule of thumb to count 3 seconds between popping.
  4. Once the popcorn has finished popping, remove the pot from the stove and pour 1/2 of the popcorn into a large mixing bowl. Distribute 1/2 the butter, 1/2 the nutritional yeast, 1/2 the garlic salt and 1/2 the curry powder evenly over the popcorn. Using a spoon, stir to incorporate. Repeat the process with the remaining popcorn, butter and seasoning, adding more to taste.

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