Raw Cashew Cheesy Kale Chips

Name: Raw Cashew Cheesy Kale Chips
Total time: 570
Yield: 16
Ingredients: 2 cups raw cashews; 1 red bell pepper, roughly chopped; ¼ cup roughly chopped onion; 1 lemon, juiced; 1 jalapeno pepper, seeded (Optional); 2 cloves garlic; ¾ cup water, or more as needed; ½ cup nutritional yeast; 1 teaspoon paprika; 1 teaspoon ground turmeric (Optional); 1 teaspoon dried mustard (Optional); ½ teaspoon sea salt; ½ teaspoon freshly cracked black pepper; 2 bunches curly kale, stemmed

Recipe by Amanda Nicole Smith from allrecipes.com

Appetizer,Snack 10 Hr. 30 Mins.

Ingredients

16 servings

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2 cups raw cashews
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1 red bell pepper, roughly chopped
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¼ cup roughly chopped onion
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1 lemon, juiced
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1 jalapeno pepper, seeded (Optional)
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2 cloves garlic
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¾ cup water, or more as needed

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½ cup nutritional yeast
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1 teaspoon paprika
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1 teaspoon ground turmeric (Optional)
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1 teaspoon dried mustard (Optional)
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½ teaspoon sea salt
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½ teaspoon freshly cracked black pepper
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2 bunches curly kale, stemmed

Instructions

Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
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.
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.
Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.