Ultimate Cheesy Kale Chips with Raw Cashew Twist

Ingredients

• 2 cups of unroasted cashews
• 1 red bell pepper, roughly chopped
• 1/4 cup onion, roughly chopped
• 1 freshly squeezed lemon
• 1 jalapeno pepper, deseeded (if desired)
• 2 garlic cloves
• 3/4 cup water (adjust as necessary)
• 1/2 cup nutritional yeast
• 1 tsp paprika
• 1 tsp ground turmeric (can be omitted)
• 1 tsp dried mustard (optional)
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 bunches of curly kale, stems removed

Step 1

In a bowl, place the cashews and cover them with water, allowing them to soak for at least an hour. After the soaking time, drain and rinse the cashews.

Step 2

Next, transfer the soaked cashews into a blender. Blend them until finely chopped, making sure to scrape down the sides of the blender occasionally. To this, add the red bell pepper, onion, lemon juice, jalapeno pepper, and garlic. Blend the mixture until all ingredients are well chopped. Remember to scrape down the sides of the blender during this process. Then, pour in 3/4 cup of water and add the nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Continue blending until you achieve a smooth consistency, adjusting the water quantity as needed.

Step 3

In a large bowl, combine the cashew mixture with kale. Using your hands, gently scrunch the kale to ensure it is evenly coated with the cashew mixture. Spread the coated kale in a single layer on a dehydrator tray without lining it.

Step 4

Set your dehydrator to 105 degrees F (41 degrees C) and dehydrate the kale until it becomes crisp, which typically takes around 8 hours. Enjoy your delicious and nutritious kale chips!