Yields: 4 servings (or just 1 if you eat it all yourself like we do!)
For the vegan parm:
- 1⁄4 cup raw cashews
- 2 tablespoons nutritional yeast
- 1⁄2 teaspoon sea salt
- Zest from 1⁄2 a lemon
- 1⁄2 teaspoon garlic powder
For the popcorn:
- 1⁄2 cup popcorn kernels
- 1⁄4 cup PRMRY Enhance extra virgin olive oil
- 1⁄4 cup minced fennel fronds
In a food processor or high-speed blender, combine the cashews, nutritional yeast, sea salt, lemon zest, and garlic powder. Pulse until the cashews are broken down and the mixture resembles a coarse powder. Don’t over-pulse, as the cashews will release their oil and create a wet mixture. Taste and add more salt as desired.
Pop the popcorn with your preferred method. Place the popcorn in a large pot with a lid or a paper bag. Drizzle with PRMRY, and add the vegan parm and fennel. Shake vigorously until the popcorn is well coated. Transfer to a bowl and top with any leftover parm from the bag.
Notes: Look for fennel with their fronds at the grocery store. If not available or you don’t like the flavor of fennel, swap for fresh or dried dill, or skip this step altogether.
Recipe and photo by Erin Alderson