This crisp snack combines some traditional Italian flavors to make a healthy yet tasty treat. Use any leftover cashew cream mixture to toss with pasta, as a sandwich spread, or mixed with red wine vinegar as a tangy salad dressing.
1 cup unsweetened soymilk, almondmilk or ricemilk, or water
1/4 cup nutritional yeast
3 cloves garlic
1 green onion, chopped
1 cup loosely packed fresh basil leaves
1/4 teaspoon fine sea salt
Soak cashews in enough water to cover for a at least 3 hours or overnight. Drain.
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, nutritional yeast, garlic, onion, basil, sage and salt. Line 2 baking sheets with parchment paper.
In a large bowl, lightly coat kale leaves with cashew sauce, using about 1/2 cup for each bunch (about 8 cups leaves). Spread in a single layer on prepared baking sheets. Bake until crisp, gently turning over about halfway through cooking, about 40 minutes. (You can also use a dehydrator to dry the chips.) Remove from baking sheets and repeat with any remaining kale leaves and cashew sauce. Cool completely, then store in an airtight container.
Per Serving:160 calories (80 from fat), 9g total fat, 1.5g saturated fat, 130mg sodium, 16g carbohydrates, (4 g dietary fiber, 1g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.