Kale Chips with a Raw Cashew Cheese Flavor

Ingredients 0/14

Step 1

Soak the cashews in a bowl of water for at least an hour, then drain and rinse them well. Toss the cashews into a blender and pulse until they’re finely chopped, stopping to scrape down the sides as needed. Add the red bell pepper, onion, lemon juice, jalapeno, and garlic, and blend again until everything is nicely combined. Next, pour in about 3/4 cup of water along with the nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding a little more water if it’s too thick.

Step 2

In a large bowl, mix the cashew cheese with the kale, using your hands to scrunch and massage the leaves so they’re evenly coated. Spread the kale out in a single layer on your dehydrator tray—no need to line it. Let the kale chips dry at a low temperature, around 105°F (41°C), for about 8 hours or until they’re crispy. Enjoy your homemade kale chips!