Ingredients

• 2 cups raw cashews
• 1 red bell pepper , roughly chopped
• 0.25 cups roughly chopped onion
• 1 lemon , juiced
• 1 jalapeno pepper , Optional
• 2 cloves garlic
• 0.75 cups water , or more as needed
• 0.5 cups nutritional yeast
• 1 teaspoon paprika
• 1 teaspoon ground turmeric , Optional
• 1 teaspoon dried mustard , Optional
• 0.5 teaspoons sea salt
• 0.5 teaspoons freshly cracked black pepper
• 2 bunches curly kale , stemmed

Instructions

1. 1 Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
2. 2 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. 3 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. 4 Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.

Nutrition per serving