A few weeks ago, I posted a pic on Instagram of Heimatgut’s vegan “cheese” flavor savoy cabbage chips, which I picked up at German supermarket chain Veganz. The chips were excellent, but they were just a little too pricey to justify purchasing in the long run. Since they’re great for snacking while hanging on the sofa at night (just like my Kale Chips or Veggie Chips), I did a little experimenting to recreate the savoy cabbage chips at home.

Wirsingchips vegan Käse

I wasn’t 100% satisfied with my last attempt to make a vegan cheese substitute (in this case, a sauce). But because I love experimenting, I thought I’d give it another shot – this time using nutritional yeast flakes, which are a popular vegan cheese substitute.

Just so you know, my chips didn’t come out as “cheesy” as Heimatgut’s (I mean, even my husband had a hard time believing that those chips were vegan). But while mine weren’t super cheesy, they still tasted great!

To make these raw Savoy Cabbage Chips, I use my dehydrator.* However, since it takes a few hours for the chips to dry out in the dehydrator, and dehydrators are expensive, the question is raised of whether we are really saving money compared to just buying the savoy cabbage chips in a store. In this case, it’s worth mentioning that the chips can also be made in a conventional oven – they just wouldn’t be raw. Raw food – that is, food that is not boiled, baked, or fried – is considered “especially healthy” because it is not heated above 42°C. The gentle drying process ensures that the nutrients are retained. Even heat-sensitive substances such as secondary phytochemicals are preserved. In contrast, heating food above 42°C destroys many vitamins, minerals, and enzymes. Oven-dried chips are still tasty, though!

Cheesy Savoy Cabbage Chips (Vegan)

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time
Passive Time
  • 1 Savoy cabbage
  • 100 g cashews*
  • 50 g sunflower seeds
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast flakes
  • 1 tsp salt*
  • 1 tsp sweet paprika*
  1. If you don’t have a high-speed blender,* soak the cashews and sunflower seeds in water for 3–4 hours.
  2. Separate savoy cabbage leaves from the stalk, tear into pieces, and wash.
  3. Make the “cheese” sauce: blend or purée cashews with sunflower seeds, 125 ml of water, lemon juice, yeast flakes, sea salt, and paprika powder.
  4. In a large bowl, massage cheese sauce into savoy cabbage leaves.
  5. Spread out savoy cabbage pieces in one layer (no overlapping!) in a dehydrator.
  6. Dehydrate at 42°C for 6–8 hours.
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Enjoy and have fun! :-)


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