The sauce on these kale chips tastes identical to cheddar cheese! Yet there is no dairy at all in them. They make a perfect crunchy savoury movie night snack that pairs perfectly with a kombucha to drink.
This recipe makes about two cups of sauce and you may not need it all. The kale leaves should not be too heavily coated in the sauce or they will not bake properly and turn out soggy. Leftover cheese sauce can be saved and poured over brown rice or lentil pasta for a vegan mac and cheese!
2 bunches organic kale, washed, tough stems stripped
1 cup raw cashews
1/4 cup fresh lemon juice
1 cup water
1 clove garlic
1 tsp sea salt
1/3 cup nutritional yeast
1/4 tsp black pepper
2 tsp turmeric
Make cheese sauce: In a high speed blender, combine cashews, water, lemon, garlic, salt, pepper, turmeric and nutritional yeast. Blend on high for about 1 minute until smooth.
In a large bowl, pour cheese sauce over kale and massage with your hands to thoroughly coat each leaf.
Lay out coated kale leaves on a parchment lined baking sheet. You may need two baking sheets. Ensure kale leaves are not overlapping. Bake at 300°F until crisp flipping halfway. Ovens vary so keep an eye on them checking after 30 minutes. I usually make mine in a dehydrator but I have made them this way in the oven.