Curry Cashew and Dill Kale Chips

I discovered something new and fabulous. Its curry cashew cheese from Peace Love and Vegetables. Its pretty much the best thing ever. Seriously! I have it on my flax crackers, I make curry with it, I roll it up in nori sheets, make salad dressings and, well, eat it by the spoonful! I had a massive bunch of kale in the fridge and decided to make kale chips and as I was reaching for the kale, there was the cashew cheese…The rest is history.

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  • 1 large bunch of kale washed and ripped into medium size pieces
  • 1/2 a cup of cashews soaked for 2-4 hours and then strained and rinsed well
  • 1 tablespoon of tahini
  • 1 tablespoon of fresh dill
  • 1 tablespoon of fresh rosemary
  • 1 inch piece of ginger
  • 1 inch piece of turmeric
  • 1 teaspoon of curry powder
  • 1/4 cup of nutritional yeast
  • 1 tablespoon of tamari
  • 1 teaspoon of salt
  • 1 tablespoon of apple cider vinegar
  • enough water to blend

Place the kale in a large bowl and then place all the other ingredients in your blender and blend until smooth, using enough water to make a thick liquid.

Pour the mixture on top of the kale and massage it through the leaves ensuring everything is coated evenly.

Spread the kale out onto dehydrator trays using the non stick reflex sheets and dehydrate for around 6-8 hours or until dry and crunchy.

If you don’t have a dehydrator you can also bake them, perhaps try 20 minutes in a moderate oven. Bake until dry and crunchy but keep an eye on them so as not to burn them!

These will store win an airtight container for 1-2 weeks, although, mine last 1-2 days!