Spread kale pieces on parchment-lined baking sheets and bake for 45 minutes or until crunchy. In my opinion, the cheesy parts are the best part of the final product!) (It’s fine if coating is uneven or if there are big globs of cashew cheese. Combine cheese sauce and kale pieces, and use your hands to massage kale with sauce.To make cheese sauce: combine soaked cashews bell pepper lemon juice nutritional yeast garlic powder sea salt and cayenne pepper, dill, or onion powder, if using, in a high-powered blender or food processor (a high-powered blender such as a Vitamix is the best for this), and blend until smooth.Once dry, place kale pieces in a large bowl with enough room for mixing the kale with the cheese sauce. Drain, and dry completely in a spinner or with towels. The fat and sodium from restaurant nachos adds up quickly, but. There's something so comforting about melted cheese and chips, but this is one snack that can get pretty unhealthy, fast. Swish the kale around so that any debris floats to the top. Cauliflower, sweet potato, and quinoa, oh my November 6 is National Nacho Day, but we think this appetizer is delicious year-round. Fill a large bowl with water and place kale pieces in water. Trim the toughest part of the kale stems, and cut or tear leaves into bite-size pieces. Dash of cayenne pepper, dill, or onion powder, optional.1 medium red bell pepper, seeded and roughly chopped.1 cup cashews (soaked overnight for at least 6 hours).1 medium bunch curly kale (2 cups torn leaves).Snackers will rejoice over these healthy treats–perfect for satisfying cravings during the tempting holiday season.
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