Eating an exclusively plant-based diet can be incredibly satisfying and tasty.
Eating an exclusively plant-based diet can be incredibly satisfying and tasty.  

Lifestyle blogger, Cara-Lisa Sham shares with us her cheesy vegan kale chips that you can enjoy this summer. 

“Who doesn’t love a good packet of crisps? They are usually packed with hydrogenated oils, refined carbs, added sugars and artificial flavorings though- not ideal for your health, or your waistline. 

I am completely head over heels for this delicious recipe! These cheesy kale chips are made with 100% whole food ingredients, are packed with vitamins, mineral, iron and antioxidants, and are easily just as good as the real thing! 

In this recipe I use nutritional yeast to give a nutrient rich and delicious cheesy flavor without actually using any cheese at all. Nutritional yeast is the most incredible natural flavoring to mimic that delicious cheesy taste we all love so much. This recipe is really quick and easy to make, and it perfect for serving guests at a dinner party, or simply to snack on if you’re having a night in”, she said.

Cheesy vegan kale chips (Serves 2-3 | Ready in 40 minutes) 


¾ cup cashews – soaked overnight
1 large packet kale – washed and dried
1 tsp crushed garlic
2 tbsp soy sauce
2 tbsp extra virgin olive oil
1/3 cup nutritional yeast 
Juice of 1 fresh lemon


Cover cashews with warm water and allow soaking overnight. 
Preheat oven to 110 degrees Celsius.
Line oven tray with tinfoil making sure mat side is facing upward.
Drain cashews and set aside. Trim stems from each kale leaf and cut leaves into “chip sized pieces.
Combine cashews garlic, soy sauce, olive oil, nutritional yeast and lemon juice in a food processor. Blend for approx. 1 minute until smooth paste forms.
In a large bowl, combine kale with nutritional yeast paste and coat each kale leaf thoroughly until all pieces are evenly covered. I find it easier to use your hands when coating the leaves.
Place kale pieces onto baking tray, allowing space between each leaf so that they don’t overlap.
Bake kale until crisp and completely dry – between 15-20 minutes.  Be sure to check continuously, tossing in between to ensure even cooking throughout. Once kale pieces are hard, crisp and dry, remove from heat. Allow to cool for 10 minutes. Place in serving bowl and enjoy.
You can also make these kale chips in bulk and store in an airtight container.  Keep for up to one week.