Raw Vegan Cheesy Kale Chips
 
Prep time
Cook time
Total time
 
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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.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-cheesy-kale-chips/