Permalink at: http://kblog.lunchboxbunch.com/2011/08/cheezy-spicy-kale-chips-vegan.html
note: this sauce recipe is enough for 2 bunches of kale – but if you only want to make one bunch, you can halve recipe or store sauce in fridge to use later

Switch hits

Replace ricotta cheese with cottage cheese
Use spinach or Swiss chard instead of kale
Try using hemp seeds as a garnish

This is a chunky-style of cashew cheese because it is dotted with bits of kale and crumbles of silky cashew. If you want to blend and further strain this mixture for a silkier version – go for it. But I loved this “quickie” no strain method and actually enjoyed the chunkiness of the texture. You could really see the cashews and kale. Yet the texture is still creamy enough to slice and spread.
http://blogs.babble.com/family-kitchen/2012/03/15/baked-green-kale-cashew-cheese/

20 March 2012 - I made these changes. I forgot to put in salt and added about 1 to 1 1/2 cups of water and a Rapunzel bouilion cube. AND I cooked it for a while, (at least 1/2 hour), otherwise it just looked too raw. Art & Elyssa liked it, and it was pretty simple. And it has kale!
I served it with open face broccoli and cheese sandwiches (shredded italian, and a little grated pecorino romano), and sauteed zucchini.

“Top this soup with crumbled tortilla chips, and or grated cheese, such as cheddar, Monterey Jack, or asadero.”