Okay, so there's no actual cheese (or any other dairy product) in these kale chips. Somehow, there is magic in the combination of nutritional yeast, red bell pepper, lemon & salt that creates a delicious cheesy flavor...
Cheesy Sauce
2 cups raw cashews
1 red (or orange, or yellow) bell pepper - seeds & stem removed, cut into chunks
1 clove garlic, peeled
3 Tbsp. nutritional yeast
2 lemons, juice only
1 Tbsp. sea salt (I love the Real Salt brand!)
1/4 - 1 tsp. cayenne - adjust to your taste
water to blend to desired consistency (you'll want it thick - add just enough water so your blender can handle it)
Put all ingredients in blender (you will need a good blender but a high-speed blender is not necessary), bell pepper first. Blend, adding water as needed to help blend & thin the sauce, until smooth & creamy. Stays good for a few days in the refrigerator.
I apologize that I have no idea how much kale goes with this batch of sauce.
To make the chips:
Wash kale, drain well, remove stems, and tear into pieces. Combine kale pieces with cheesy sauce in a large bowl. Mix well (get your hands in it & get messy!) until kale is well-coated with sauce. Place on parchment paper-lined dehydrator trays and dehydrate at 105 F for 24 hours. It might work to bake these chips if you don't have a dehydrator, but I haven't done the baked ones with anything but olive oil & sea salt. If you're going to try baking them, I'd suggest starting with baking them at 350 F for 15 minutes & then check to see if they're crispy.
YUM!
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