Raw Vegan Kale Chips
- 1 bunch curly green kale (large bunch, about 8 firmly packed cups)
- 1 cup raw cashews (soaked in filtered water for 2 - 4 hours)
- 1/8 cup filtered water (as needed for desired consistency)
- 3 tablespoons fresh lemon juice
- 1/4 cup nutritional yeast, to taste
- 1 bulb of garlic, chopped roughly (about 8-10 cloves)
- 1 teaspoon celtic sea salt
- 1 tablespoon agave nectar (optional)
- 4 teaspoons granulated garlic
- Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
- Transfer to a large bowl.
- Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
- Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of "cheese".
- Toss through the granulated garlic so that it is evenly distributed.
- Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
- If you don't have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.
green kale, cashews, filtered water, lemon juice, nutritional yeast, garlic, celtic sea salt, garlic
Taken from www.food.com/recipe/raw-vegan-kale-chips-443237 (may not work)