Vegan Cashew Kale Chips
  1. Turn oven on 75°C (170 F).
  2. Mix all the ingredients, except the cabbage, in a mixer. Mix until smooth.
  3. Remove the ribs from the kale and break into large pieces. Toss the kale with the cashew cream and place on two baking sheets.
  4. Bake in the oven until crisp, approximately 2 hours. Open the oven lid once in a while to let out the moist. Enjoy immediately or store up to one day.