Raw Cashew Cheesy Kale Chips

5.0
(3)
2 Reviews
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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...

Submitted by Amanda Nicole Smith
Published on July 10, 2019
Prep Time:
30 mins
Additional Time:
9 hrs
Total Time:
9 hrs 30 mins
Servings:
16
Yield:
1 gallon of kale chips
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Ingredients

Original recipe (1X) yields 16 servings

  • 2 cups raw cashews

  • 1 red bell pepper, roughly chopped

  • ¼ cup roughly chopped onion

  • 1 lemon, juiced

  • 1 jalapeno pepper, seeded (Optional)

  • 2 cloves garlic

  • ¾ cup water, or more as needed

  • ½ cup nutritional yeast

  • 1 teaspoon paprika

  • 1 teaspoon ground turmeric (Optional)

  • 1 teaspoon dried mustard (Optional)

  • ½ teaspoon sea salt

  • ½ teaspoon freshly cracked black pepper

  • 2 bunches curly kale, stemmed

Directions

  1. Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.

  2. 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.

  3. 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.

  4. Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.

Cook's Notes:

Substitute 1 tablespoon cayenne pepper for the jalapeno if desired.

I always recommend a dehydrator but an oven will do. Put the kale chips on a metal cooling rack (for air flow) and bake on the lowest possible setting. I would also crack open the oven door to allow moisture to escape. Check every so often and remove when completely dry.

Nutrition Facts (per serving)

141 Calories
8g Fat
13g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 141
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 7%
Sodium 83mg 4%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 7g 14%
Vitamin C 78mg 86%
Calcium 79mg 6%
Iron 2mg 11%
Potassium 361mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.