Suitable from 24 months.
Dairy & Gluten free.
Keeps 3 to 4 days in an airtight container.

Ingredients:

• 5 large Cavolo Nero kale leaves, stalks removed.
• ½ cup of cashew nuts
• 1 cup of oat milk
• 1 heaped tablespoon of nutritional yeast

Method:

• Soak the cashew nuts in boiling water for half an hour.
• Tear each leaf into 4 and place in a large bowl.
• Strain the cashew nuts, discarding the water.
• Place the cashews, nutritional yeast and oat milk into a blender of food processor.
• Blend until you have a smooth sauce.
• Pour the sauce over the kale and massage together until all the kale is coated in the sauce.
• Place on a baking tray lined with parchment and cook in a low oven until the kale is crispy.
• Alternatively, lay the kale on a texflex sheet and dehydrate in a dehydrator for 4 hours, until the kale is crispy and the sauce has dried.