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Raw Cashew Cheesy Kale Chips
Raw Cashew Cheesy Kale Chips
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Prep Time:
30 minutes
Total Time:
570 minutes
Delicious vegan kale chips with cashew "cheese", perfect for snacking in your dehydrator.
Ingredients:
  • 2 cups raw cashews
  • 1 red bell pepper, roughly chopped
  • 0.25 cup roughly chopped onion
  • 1 lemon, juiced
  • 1 jalapeno pepper, seeded
  • 2 cloves garlic
  • 0.75 cup water, or more as needed
  • 0.5 cup nutritional yeast
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried mustard
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon freshly cracked black pepper
  • 2 bunches curly kale, stemmed
Instructions:
  • In a bowl, soak cashews in water for at least 1 hour. Drain and rinse.
  • Place cashews in a blender and pulse until finely chopped, making sure to scrape down the sides. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until everything is well chopped. Scrape down the sides of the blender; pour in 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding extra water as needed to reach desired consistency.
  • Toss cashew mixture with kale in a large bowl, massaging kale with your hands until well coated. Transfer to a dehydrator tray without lining, spreading in a single layer.
  • Crisp kale by dehydrating at 105°F (41°C) for approximately 8 hours.

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