Nacho ‘Cheese’ Kale Chips
| Servings | Prep Time |
| 9 | 45mins |
|
Ingredients
- 1/2cup Cashews
- 1/2cup Carrots
- 1/4cup Water
- 1tbsp nutritional yeast
- 1tsp chili powder
- 1/4tbsp lemon juice
- 1/2tsp Salt
- 1/2tsp garlic
- 1/4tsp onion powder
- 1/4tsp ground cumin
- pinch cayenne pepper
- 1pound kale
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
