Cheesy-ish Vegan Cashew Kale Chips
Eating healthy does not mean cutting out snacks—it only requires you to think about snacks
and snack ingredients differently. If you’re like most people, occasionally you crave cheesy,
crispy, salty, savory snacks, and potato chips along with all processed, fried, fatty, starchy
options are not on your healthy eating agenda. I’m here to tell you that there’s no need to give
up hope on your crunchy desires! Try these
vegan yet crunchy and cheesy tasting kale chips, and be surprised that your junk food cravings are adequately met while amplifying nutrition without compromising your healthful commitments.
Cheesy-ish Vegan Cashew Kale Chips Ingredients:
- Wash and dry 1 medium bunch of curly or dinosaur kale, stalks removed (2 cups of torn
- 1 cup raw cashews (soaked overnight or at least 6 hours)
- 1 medium red bell pepper, coarsely chopped and seeded
- Juice of ½ lemon
- ½ cup nutritional yeast
- ½ teaspoon each of: garlic powder, sea salt, mustard powder, paprika and cayenne
pepper (or substitute cayenne pepper for black pepper or ½ teaspoon of sririacha
sauce) – feel free to omit spices you don’t like or add your favorites.
Place washed a dried kale pieces in a large bowl that has enough room to mix the kale with the
cheese sauce you are about to make.
For cheese sauce: Add soaked cashews, lemon juice, bell pepper, nutritional yeast and spices
listed above in a blender or food processor blending until smooth—or sort of smooth.
Preheat oven to 300 degrees Fahrenheit.
Coat the kale pieces in the cheese sauce mixture, and it’s fine if the coating is uneven or not
smooth. Line a baking sheet with a parchment paper and spread the kale pieces evenly so that
the ingredients don’t overlap, then bake for 30-40 minutes or until crunchy.