Raw Cashew Cheese Kale Chips

Step 1

Start by soaking the cashews in a bowl of water for at least an hour, then drain and give them a good rinse. 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, then blend again until everything is nicely chopped. Next, pour in about 3/4 cup of water along with the nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until the mixture is smooth, adding a little more water if it’s too thick. In a large bowl, mix the cashew cheese with the kale, using your hands to massage the mixture into the leaves so they’re evenly coated. Spread the kale out in a single layer on a dehydrator tray (no need to line it), and let it dry out at 105°F (41°C) for around 8 hours, or until the chips are crisp.