The One Ingredient That Can Make Popcorn Taste Cheesy Without Cheese

Salty, savory, and addictive by the handful — you just can't beat a big, deep bowl of cheesy popcorn as the perfect comfort food for an at-home movie night. While the neon orange artificial cheese-encrusted snack of decades past holds a special place in our hearts, it's easy to whip up a completely plant-based version of this irresistibly crushable treat at home, whenever the craving strikes — no actual cheese required.

Beloved and widely used in the plant-based cooking sphere, nutritional yeast lends a magically cheese-like flavor to pasta sauces and pizzas. If you know, you know, but for those new to the seasoning, nutritional yeast has earned a reputation as a star in vegan cooking for its almost uncanny ability to add nutty, savory, decidedly cheesy flavor to just about anything. It's one of those substitutes every vegan must know, but it also deserves a spot in the pantries of omnivores, as an easy seasoning to sprinkle atop any dish you might typically add parm to. It also makes the perfect popcorn topping, whether you're dairy-free or just want to enjoy a homemade, nutritious version of the classic snack. Once relegated to the aisles of natural health food stores, you can now find the yellow, flaky powder in the baking section or bulk bin aisle of most major retailers. Just as satisfying and delicious as the store-bought cheesy treat, this DIY version might even save you some money, as prepackaged bagged popcorn can cost a pretty penny compared to making your own.

The unmistakable cheesiness of nutritional yeast — often referred to as nooch — isn't due to any added flavoring or salt; it's all naturally occurring. The flavor, which can best be described as nutty, earthy, and similar to a pungent, umami-rich parmesan, intensifies as the active yeast is deactivated and dried into the finished product during the manufacturing process.

To make quick nooch-y, cheesy popcorn, pop your kernels the old-school way, or simply microwave a bag, choosing one that isn't already heavily flavored. Once you have a full bowl of hot popcorn, immediately toss it with your choice of either olive oil or melted butter — enough to coat, but not overly drench the majority of the pieces. This helps the nutritional yeast stick better, instead of just sinking to the bottom. If you're avoiding oils and butter, you can achieve a similar effect by dousing your popcorn with splashes of liquid aminos or regular soy sauce, just be mindful that this will add a lot of saltiness. Then, pour on nutritional yeast to your heart's content, tossing the popcorn as you do to coat the entire bowl. Add extra flavor with garlic powder or any of these 28 best popcorn seasoning ideas, or enjoy as-is.

Dining establishments from fast food joints to elevated restaurants are rolling out more plant-based menu offerings, non-dairy milk alternatives have spiked in popularity, and even the staunchest naysayers are eating their words — and less meat — as the plant-based movement becomes more mainstream, and delicious. But while there's no shortage of faux meats and cheese alternatives in every major grocery store these days (and options are rapidly improving and becoming harder to distinguish from the real thing), cheese can be a challenge for some to find satisfying dairy-free dupes for, especially depending on what limited options you can find near you.

If you've yet to find a store-bought vegan cheese that wins you over just yet, try nutritional yeast instead — as a delicious, shelf-stable, surprisingly protein and vitamin-packed option to lean on for vegan mac and cheese sauces, fettucini alfredo, and the perfect topping for your next batch of popcorn. Many recipes use nooch blended into a cheese sauce along with soaked cashews, spices, or even boiled and blended veggies. Try using it to add cheesy umami flavor to blended silken tofu, perfect for topping pasta — or using it as the base of recipes for vegan tuna noodle bakes, ricotta for lasagna, and the like. You can also simply sprinkle it atop a piece of avocado toast or use it in a mix of finely ground cashews and salt to make a salty, delicious plant-based "parm" for pasta nights.