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3min read

4-Ingredient Cheesy Popcorn

by Valentina Concordia

3min read

Popcorn? At home? From scratch? Yes, yes and yes. We know you can buy the stuff in basically every shop in existence, but we're here to let you know that making popcorn is delicious, cheap (like, ridiculously so) and extremely easy. Our obsession with making popcorn from scratch started from a dissatisfaction of store-bought plant-based cheesy popcorns. They were just missing a punch. So we decided to play around with the blank canvas that is popcorn. Enter this cheesy recipe. Our lives got a lot better that day and we haven't looked back since. 

Prep Time


Cook Time





1 cup corn kernels
3 tbsp oil + 2 tbsp oil (for coating)
4 tbsp nutritional yeast
1/2 tsp salt 



Heat a heavy set pan (that has a lid; e.g. dutch oven/cast iron) on medium heat. Add your corn kernels and 3 tbsp oil, and stir to coat. Cover with your lid and continue heating, shaking the pan gently every 30-40 seconds or so.


Once the kernels start popping, shake your pan every 5-10 seconds (this ensures all your kernels pop). When the popping slows down to one pop every 20 seconds or so, turn the heat off. Set your lid askew for a couple of minutes to allow steam to escape. 


Transfer to a baking tray and coat with remaining 2 tbsp olive oil. Mix into your thoroughly. In a small bowl combine nutritional yeast and salt and mix. Coat your popcorn with your nutritional yeast mixture. Taste for salt/paprika.


Store in an airtight container for 2-3 days. 


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina

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