1/3 cup raw cashews
3 tablespoons nutritional yeast, NOW brand recommended
3/4 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon turmeric powder
a few grinds black pepper
1/4 tsp ground rosemary (optional)
1/4 tsp dried sage (optional)
1/4 cup olive oil
2/3 cup organic popping corn
- In a food processor, blend cashews, sea salt, garlic powder, turmeric, black pepper, and rosemary and sage (if using). Pulse until cashews are texture of sand. Do not overland as you could make cashew butter! Set aside in a bowl or jar.
- Heat olive oil and 3 popcorn kernels in large soup pot over medium heat and cover with lid. When you hear the kernels pop, turn heat off, carefully open lid and add remaining popcorn kernels. Replace lid and let sit for 1 minute, then turn heat back to medium and replace lid. Using pot holders, shake pot from side to side periodically to avoid burning. You’ll start to hear popping which will become rapid pretty quickly. When popping slows down, turn off heat (with lid still on) and let the last remaining kernels pop.
- Place popcorn in a large bowl (or put half of the popcorn in a slightly smaller bowl) and evenly coat with some of the cashew parmesan. You may end up with some extra
- This recipe makes enough for about 8 servings. If you want to make a smaller amount, make the same amount of Cashew Parmesan (and save the extra for another batch of popcorn) and cut the popcorn and olive oil in half. This way you’ll have enough cheese mixture in the food processor to blend evenly and you can save the extra for the next batch of popcorn.