Recipe: Raw Vegan “Cheesy” Kale Chips

We are in the midst of creating healthy snacks for ourselves, so after experimenting with raw vegan chips a few times, this is the recipe that creates the most cheesy, yummy kale chips that even non-veggie lover friends and family are raving about (and ask us to make more of!)

For health benefits of kale, you can read here on http://www.well-beingsecrets.com/!

Raw Vegan “Cheesy” Kale Chips

Serves 4 usual people, or 1 if you are perpetually hungry like us 🙂

Ingredients:

2 bunch kale – wash and dried
1.5 cup – raw cashews (pre-soak 8 hours to activate)
1 tomato
1 red bell pepper – seeds removed
2 clove garlics – peeled
2 lemons – peeled
1/2 cup nutritional yeast – add more if you like cheesy flavour
2 tablespoon nama shoyu (or soy sauce if cannot find nama shoyu)
1 tablespoon coconut or olive oil
Add a dash of any herbs which taste you like e.g. thyme, lemongrass

Process:

Soak raw cashews with distilled/filtered water in a small bowl and let the cashews soak for at least 8 hours to activate them for easier digestion.
Put the cashews, tomato, red pepper, garlic, lemons, nutritional yeast, nama shoyu, oil, herbs into a food processor. Scoop the flesh from the lemon and add this to the food processor as well. Blend until smooth.
Trim the stem from each kale leaf and cut each leaf into bite size pieces.
Use a big mixing bowl to mix the kale and cashew blend. Ensure that each kale leaf is evenly coated
Place leaves on dehydrator trays so they do not overlap and will dehydrate evenly.
Dehydrate at 40C for 8 hours or until crisp.