Raw Vegan Cheesy Kale Chips

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raw vegan cheesy kale chips blender dehydrator
Kale chips are one of my favorite ways to eat kale. It is crunchy and savory, my favorite combo, and best of all, you can eat tons of kale, the king of vegetables! I have several flavors in my kale chip repertoire, and this raw vegan cheesy kale chips is one of them! (Check out my crispy kale chips recipesour cream and onion kale chips recipe, and nacho kale chips recipe).
As a raw foodie blogger, you gotta have a basic cheesy flavored kale chip recipe. It’s simple and easy to make. Plus, homemade kale chips will give you a larger portion size compared to the store bought portions. So it’s fresher, and a better bang for your buck! I keep mine in a large mason jar and just munch away. Kale chips and spiced almonds are my favorite savory snacks as of late.

Let’s make some cheesy kale chips! First things first, make the raw vegan cheese sauce. Soak the cashews for 2-4 hours, then drain and rinse well. Add all the ingredients for the sauce into a blender and blend until smooth. If you have a Vitamix or a Blendtec, you should be able to make it without adding any water. Then, de-stem the kale and wash the leaves well. Dry the leaves using a salad spinner and transfer them into a large bowl.

raw vegan cheesy kale chips
Pour the cheese sauce over the kale leaves and massage it in well with your hands until the leaves soften and are evenly coated throughout.

raw vegan cheesy kale chips
Line the dehydrator tray with a mesh sheet and lay out the kale thinly and evenly into a single layer. This amount should require 2 trays. Dry in the dehydrator on 115℉(46℃) for about 8-12 hours until completely crisp. 

raw vegan cheesy kale chips
Once it’s dry, break it up into bite size pieces and voila! Homemade raw vegan cheesy kale chips!  So easy, yet so tasty!

raw vegan cheesy kale chips

Raw Vegan Cheesy Kale Chips
 
Prep time
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 8
Ingredients
  • 2 bunches of kale
  • 1½ cups cashews
  • ¼ yellow or orange bell pepper
  • 3 Tablespoons nutritional yeast
  • 1 teaspoon chick pea miso or white miso (optional)
  • 3 Tablespoons lemon juice
  • 1 Tablespoon apple cider vinegar
  • A pinch of turmeric
  • 1 teaspoon salt
  • ⅛-1/4 cup water
Instructions
  1. Soak the cashews for 2-4 hours, then drain and rinse well.
  2. Add all the ingredients except kale into a blender and blend until smooth. *If you have a Vitamix or a Blendtec, omit the water.
  3. De-stem the kale and wash the leaves well. Dry the leaves using a salad spinner and transfer them into a large bowl.
  4. Pour the cheese sauce over the kale leaves and massage it in well with your hands until the leaves soften and are evenly coated throughout.
  5. Line the dehydrator tray with a mesh sheet and lay out the kale thinly and evenly into a single layer.
  6. Dry in the dehydrator on 115℉(46℃) for about 8-12 hours until completely crisp.
  7. Once dry, break it up into bite size pieces and store in an airtight container.

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