Nacho ‘Cheese’ Kale Chips
From Raw Food for Dummies page 272
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| Prep Time | 45mins |
| Servings |
Ingredients
- 1/2 cup Cashews
- 1/2 cup Carrots
- 1/4 cup Water
- 1 tbsp nutritional yeast
- 1 tsp chili powder
- 1/4 tbsp lemon juice
- 1/2 tsp Salt
- 1/2 tsp garlic
- 1/4 tsp onion powder
- 1/4 tsp ground cumin
- pinch cayenne pepper
- 1 pound kale
Ingredients
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Instructions
- Soak the cashews in water for 4 to 6 hours. Rinse and drain.
- Shred carrots
- puree garlic
- To make the cheese sauce, combine the cashews, carrots water, nutritional yeast, chile powder , lemon juice,salt,cumin,and cayenne in a hight-performance blender and blend until smooth and creamy.
- Wash and towel-dry the kale, remove stems (save for juicing) and put it in a large bowl.
- Toss the kale with sauce , making sure all the sauce is clinging to the leaves.
- Place the leaves ondehydrator trays. Dehydrate at 105 degrees until completely crisp, about 12 hours.
Recipe Notes
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