• 2 tablespoons olive oil
  • ¼ cup nutritional yeast
  • 1 tablespoon low-sodium tamari
  • 2 teaspoons paprika
  • ½ tsp garlic powder
  • ¼ tsp turmeric
  • ½ cup organic corn kernels
  • Coconut oil

In a bowl, combine the olive, nutritional yeast, tamari, paprika, garlic powder and turmeric and stir well.  It will be a paste like consistency.  Set aside.

Line a rimmed sheet pan with parchment or foil and set aside.

Pour coconut oil into a large, deep pot. The oil should cover the bottom of the pot. Drop 3 kernels into the pot, cover, and turn the heat to medium-high.

Once the kernels have popped, add the rest of the kernels and remove from heat to shake and coat all kernels in the coconut oil.

Return the pot to the stove, over medium-high heat. Once the kernels begin to pop, shake the pot vigorously with the lid ajar until the pops start to slow (a couple of minutes).

While still hot, pour the popcorn onto the sheet pan and spread the ‘cheese’ mixture over the popcorn.  Make sure your hands are clean and toss the mixture with popcorn until evenly coated.

Enjoy – eat by the handful or store in an airtight container!