Best Raw Cashew Cheesy Kale Chips Recipes
HOMEMADE CRUNCHY KALE CHIPS TWO WAYS
These super crunchy, savory, homemade cheesy vegan kale chips are oven-baked, easy to make, and much more cost-effective than store-bought versions!
Provided by Lexi
Categories Snacks
Time 12h
Number Of Ingredients 18
Steps:
- Soak the cashews in room temperature water for 2-3 hours to soften. Drain and rinse.
- Preheat oven to 375°F.
- Place quartered peppers on a baking sheet along with the cherry tomatoes. Drizzle olive oil over the peppers and tomatoes, season with salt and pepper, and toss gently to coat well. Roast for 25-30 minutes or until the peppers start to blacken and skin starts to pull away. Remove from oven and cool until you can remove the skins easily with a fork. Remove all pepper skins.
- Wash kale and pat dry with paper towels.
- Add the cashews, roasted peppers and tomatoes, hemp seeds, lemon juice, nutritional yeast, agave, 1/2 tbsp salt, and all spices to a blender. Blend until smooth and creamy, taste and adjust seasoning. For some heat, add cayenne or sriracha to taste.
- Put kale in a large bowl along with 1 1/4-1 1/2 cups of cashew sauce, and massage until well coated. Add more sauce as needed.
- Spread dressed kale onto dehydrator sheets and sprinkle with salt and sesame seeds. Dehydrate overnight. Store kale chips in airtight container for up to 1 week.
- If you don't have a dehydrator, you can bake the kale chips at 200 F for 45 minutes - 1 hour. NOTE: they may not get quite as crispy. We suggest stirring every 15 minutes to make sure they get evenly crispy.
Nutrition Facts : Calories 437 calories, Sugar 9.6 g, Sodium 1059.9 mg, Fat 32.4 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 29.4 g, Fiber 5.6 g, Protein 14 g, Cholesterol 0 mg
RAW CASHEW CHEESY KALE CHIPS
This is the most addicting healthy snack in the world! Crunchy, cheesy goodness that is not only vegan but also raw. The cheese is made up of simple natural ingredients like cashews and red bell pepper. This recipe fits perfectly into my busy lifestyle. I just throw them in a bag and take them with me or eat them as an appetizer while I'm preparing dinner. I also sprinkle the leftover cheesy kale flakes on my salad. I love sharing this recipe with friends and family because they instantly fall in love. Now they are making their own and sharing with me! Nom, Nom, crunch, crunch...
Provided by Amanda Nicole Smith
Categories Appetizers and Snacks Snacks Snack Chip Recipes Kale Chip Recipes
Time 9h30m
Yield 16
Number Of Ingredients 14
Steps:
- Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
- Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
- Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
- Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 13.1 g, Fat 8.1 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 1.4 g, Sodium 83.3 mg, Sugar 1.5 g
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