Name: Raw Cashew Cheesy Kale Chips
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Raw cashews - 2 cups; Red bell pepper, roughly chopped - 1; Roughly chopped onion - ¼ cup; Lemon, juiced - 1; Jalapeno pepper, seeded (Optional) - 1; Garlic - 2 cloves; Water, or more as needed - ¾ cup; Nutritional yeast - ½ cup; Paprika - 1 teaspoon; Ground turmeric (Optional) - 1 teaspoon; Dried mustard (Optional) - 1 teaspoon; Sea salt - ½ teaspoon; Freshly cracked black pepper - ½ teaspoon; Curly kale, stemmed - 2 bunches

Ingredients for - Raw Cashew Cheesy Kale Chips

1. Raw cashews 2 cups

2. Red bell pepper, roughly chopped 1

3. Roughly chopped onion ¼ cup

4. Lemon, juiced 1

5. Jalapeno pepper, seeded (Optional) 1

6. Garlic 2 cloves

7. Water, or more as needed ¾ cup

8. Nutritional yeast ½ cup

9. Paprika 1 teaspoon

10. Ground turmeric (Optional) 1 teaspoon

11. Dried mustard (Optional) 1 teaspoon

12. Sea salt ½ teaspoon

13. Freshly cracked black pepper ½ teaspoon

14. Curly kale, stemmed 2 bunches

How to cook deliciously - Raw Cashew Cheesy Kale Chips

1 . Stage

Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.

2 . Stage

Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.

3 . Stage

Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.

4 . Stage

Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.