Vegan Nacho Cheese Kale Chips
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In a large mixing bowl de stem the kale start with one bundle of kale and tear kale into bite size pieces.
Vegan nacho cheese kale chips. Repeat until all kale chips are baked preheat oven to 300 degrees. 2 tablespoons olive oil 3 tablespoons nutritional yeast 1 teaspoon smoked paprika 3 4 teaspoon sea salt 1 8 teaspoon garlic powder. Remove the leaves from the stems keeping the leaves.
Rinse cashews after they have been soaked for at least an hour blend them by themselves in a blender or food. Add water stir well and let sit for 2 3 minutes. 3 4 pound kale leaves cleaned stemmed and ripped into bite sized pieces or baby kale leaves with ribs left in tact if.
Rinse all of the kale leaves and pat them dry with a paper towel. Tear the kale. Instructions add the kale to a very large mixing bowl or separate into two if you don t have one large enough you need to be able.
Instructions preheat the oven to 350f. Instructions rinse kale thoroughly. Bake for 20 25 minutes until most of the kale chips are crispy.
If you have a dehydrator arrange the. Pour the cheese sauce over the. Spread kale out evenly onto a baking dish lined with parchment paper.
Ingredients 1 cup cashew nuts 1 cup red bell pepper 1 3 cup nutritional yeast 4 tablespoons olive oil squeeze lemon juice 1 tablespoon fresh thyme if you have it on hand adds a nice flavour but not necessary 1 4 to 1 2 cup water to get the right consistency thick but creamy. Add 1 2 of the cashew cheese mixture to the bowl and massage it into the kale with your hands. In a small bowl or blender combine the remaining ingredients and mix until a thick paste is formed.
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