Vegan Cheesy Kale Chips

Vegan Cheesy Kale Chips

The cheesy taste in the sauce comes from nutritional yeast – a sophisticated strain of yeast that is produced, then killed with heat. It has protein and vitamins and a different flavour that works well re-creating cheesy plates. Seems like space meal, I know, but it’s very related to brewer’s yeast, which is often used for preparing bread, and all common! I have a notable delicacy for chips. If I’m anywhere near a bowl or bag of chips, I continuously will eat at least three platefuls. I love the crisp, and I love salt. But inescapable, I always end up with a stomach ache.

For appetizers, chips are energetically fried, which suggests they’re cooked in oil. And because organizations try to keep prices down as much as likely, more frequently than not the oil is a low-quality one.


A remedy that I’ve found, that both answers my love for chips, but doesn’t leave me farting for the rest of the day, is kale chips. They’re durable, they’re easy on the system, and they’re super savoury. I used curly kale which I consider is probably the best here. One end of kale will give you two groups of kale chips. You can do both groups back to back, which is what I did.

First, you have to divide the leaves from the stems. Those giant thick kale stems don’t work here.


The simplest way to do is to grasp the stem tightly with your fingers and then quickly slip them upwards, eliminating the leaves as you go.

Then, you clean those leaves and dry them more thoroughly than you’ve ever dried anything. This is because any water outlasting on your sheets will emerge in soggy kale chips.


  • Two bunches curly kale
  • 2 cups cashews soaked for 2 hours
  • ¼ cup nutritional yeast
  • 1/3 cup unsweetened plain almond milk
  • 1 cup chopped roasted red pepper
  • Two tablespoons chilli powder
  • One teaspoon garlic powder
  • ¼ teaspoon salt
  • Juice of ½ lemon
  • Three cloves of garlic
  • One tablespoon of onion granules



  • Take 1cup of raw cashews with water in a small bowl and let them soak.
  • Trim the stems of each kale leaf and cut each leaf into bite-sized pieces.
  • Combine the drained soaked cashews, 1/3 cup unsweetened plain almond milk, 1 cup chopped roasted red peppers, ¼ cup of nutritional yeast, three cloves of garlic, one tablespoon of onion granules, juice of ½ lemon, ¼ teaspoon of salt and blend until smooth.
  • Pour this over the kale and massage.
  • Later spread it over a parchment-lined baking sheet and bake at 275 degrees F for 40 mins

Have a nice day



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