Smartfood White Cheddar Popcorn contains inflammatory seed oils (corn, canola, sunflower) that promote inflammation and should be avoided. The commercial version also uses artificial natural flavors and conventional dairy. Our DIY version eliminates all seed oils by using heart-healthy avocado oil for popping, and replaces processed ingredients with clean organic alternatives.
Based on: White Cheddar Flavored Popcorn
· Makes approximately 40 servings
· Serving: 28g (about 3.5 cups popped)
Why This Recipe is Seed Oil Free
Commercial White Cheddar Flavored Popcorn from Smartfood often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original White Cheddar Flavored Popcorn may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds natural umami depth and extra B-vitamins for enhanced cheese flavor
Instructions
Step 1. Prepare your cheese seasoning blend first. In a large bowl, combine 80g (3/4 cup) organic cheddar cheese powder, 30g (4 tablespoons) organic whey powder, 20g (2.5 tablespoons) organic buttermilk powder, 12g (2 teaspoons) Redmond Real Salt, and 15g (3 tablespoons) nutritional yeast. Whisk thoroughly for 2-3 minutes to ensure even distribution — dairy powders tend to clump, so breaking up any lumps now prevents uneven seasoning later. Store this blend in an airtight container if making ahead.
Step 2. Heat a large heavy-bottomed pot (at least 6-quart capacity) over medium-high heat. Add 2 tablespoons (30ml) avocado oil and let it heat for 30-45 seconds until shimmering but not smoking. Avocado oil has a high smoke point (520°F) making it perfect for popping without creating harmful compounds like seed oils do when overheated.
Step 3. Add 3-4 test kernels to the oil. Once they pop (usually within 1-2 minutes), add 340g (1.5 cups) organic popping corn in an even layer. Immediately cover the pot with a tight-fitting lid and reduce heat to medium. The key is maintaining steady heat — too high and kernels burn, too low and they won't pop completely.
Step 4. As the corn pops, gently shake the pot every 30 seconds to prevent burning and ensure even cooking. You'll hear rapid popping for 3-4 minutes, then it will slow significantly. When popping stops for 3-5 seconds between pops, remove from heat immediately. Let sit covered for 1 minute to allow any final kernels to pop.
Step 5. Transfer the hot popped corn to your largest mixing bowl. While still warm (this is crucial for seasoning adhesion), drizzle the remaining 6 tablespoons (90ml) avocado oil over the popcorn. Using clean hands or a large spoon, toss vigorously for 1-2 minutes to coat every kernel evenly. The residual heat helps the oil penetrate slightly.
Step 6. Sprinkle half of your prepared cheese seasoning blend over the oiled popcorn. Toss thoroughly for 1-2 minutes, ensuring seasoning reaches the bottom of the bowl. Add the remaining seasoning and toss again for another 1-2 minutes. For maximum flavor coverage, use a gentle lifting and folding motion rather than stirring — this prevents the fine powders from settling to the bottom.
Step 7. Taste and adjust seasoning as needed — you may want to add a pinch more salt or cheese powder depending on your preference. Let cool for 5 minutes before storing. For best results, consume within 3-5 days for optimal crunch and flavor. Store in an airtight container at room temperature, adding a food-safe desiccant packet if your climate is humid.
Storage
Store in airtight containers at room temperature for 3-5 days maximum. Unlike commercial popcorn with preservatives, this version will lose crispness over time. For longer storage, freeze portions in freezer bags for up to 1 month — just let thaw 10 minutes before eating.
Cost Comparison
Cost per serving (homemade)$0.18
Cost per serving (store-bought)$0.75
Savings76%
Significant upfront investment in quality organic ingredients, but bulk purchasing creates substantial long-term savings. The avocado oil and cheese powders will last for multiple batches, making subsequent batches much cheaper to produce.