I’m a new convert to nutritional yeast. It’s great in pestos as a substitute for Parmesan, and here it lends its’ “cheesy” flavor to kale chips. This is adapted from a recipe from Whole Foods.
Ingredients:
1 cup raw cashews 1 bunch kale 1/3 cup unsweetened soymilk, almond milk, rice milk or water 1 cup chopped roasted red peppers 1/4 cup nutritional yeast 3 cloves garlic 1 tablespoon onion granules Juice of 1/2 lemon (about 1 tablespoon juice) 1/4 teaspoon fine sea salt
Preparation:
Preheat the oven to 275°F. Wash, stem and thoroughly dry kale, tearing it into large pieces. Set aside.
In a blender, purée soaked cashews, soymilk, peppers, nutritional yeast, garlic, onion granules, lemon juice and salt. Line 2 baking sheets with parchment paper. In a large bowl, lightly coat kale leaves with cashew sauce and spread in a single layer on prepared baking sheets. Make sure leaves are not stacked on top of each other, so that leaves dry and bake evenly. Bake 40 to 45 minutes or until crisp, gently turning over about halfway through cooking. You can also use a dehydrator to dry the chips. Remove from baking sheets and repeat with remaining kale leaves and cashew mixture. Cool completely, then store in an airtight container.