I am not vegan. I am not gluten-free. However, being omnivorous, I enjoy all these things. Back in the years I worked for Whole Foods Market, one of my favorite indulgences (as a price point, not calorie/junk indulgence) was Brad’s Kale Chips, not known as Brad’s Crunchy Kale. The product is amazing, healthy, all-natural, and most importantly, tasty. No offense to Brad, they are pretty darn easy to replicate.
I cannot take credit for the recipe I am going to share, but I will show you step by step in this video how easy they are to make and how little equipment is really needed (no need to invest in a dehydrator!)
PS- the “ranch” version I made is not vegan. Please double check ingredients if you’re using a ranch dip/dressing packet. Buttermilk is one of the key ingredients in ranch dressing, and packets usually have some form of dehydrated milk solids.
As I am reading up on what else to make with my abundance of Vega One Nutritional Shake, I noticed a lot of the recipes I am finding include cashew butter. A few months back I bought a Vitamix and have made walnut and almond butters before. Similar to hummus, making these nut butters from scratch allow you to play around with the ingredients, texture, etc., while allowing you to know exactly what you are putting in your body.
Nuts and nut butters can be expensive, so making your own can be quite money saving.
This recipe yields about 1 1/2 cups Creamy Cashew Butter.
CREAMY CASHEW BUTTER
2 cups Cashews
2 tablespoons Coconut Oil, melted
Pinch of Sea Salt
1/3 cup Water, optional
Pulse nuts to gently break down
Scrape sides and continue to pulse, slowly the natural oils will be extracted and mixture will start to bind together.
Once the butter consistency is there, turn the Vitamix to the lowest setting
While blending, drizzle in coconut oil. If mixture is not at desired consistency, you may add a little water for creamier texture.
Using a rubber spatula, remove from blender and put in desired jar or container. For optimal freshness, store in refrigerator. BONUS – some of the butter will be stuck under the blade. Follow the recipe for Fudgy Chocolate Breakfast Smoothie to utilize the last of the butter. Smoothie will be creamier and more indulgent!
COST FACTOR (per my inventory): $3.65 per 1.5 cups, or $.31 per ounce
Cashews – $3.50
Oil and Salt – $.15
Leading brands such as Jif or Artisana sell for $.58 – $.94 per ounce, more than twice the cost!