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
Why You'll Love Making This
Chef's Cooking Tips
- Use a food processor to blend the cashews smoothly for a creamy, cheesy texture.
- Don’t overcrowd the baking sheet to allow even air circulation and crispiness.
Directions
Soak the cashews in water for at least an hour, then drain and give them a quick rinse. Toss the cashews into a blender and pulse until they’re finely chopped, stopping now and then to scrape down the sides. Next, add the red bell pepper, onion, lemon juice, jalapeno, and garlic, and blend again until everything is nicely chopped. Scrape the sides once more, then pour in about 3/4 cup of water along with the nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend everything until it’s smooth, adding a little more water if it seems too thick. In a large bowl, mix the cashew mixture with the kale, using your hands to scrunch and massage the leaves until they’re coated evenly. Spread the kale out in a single layer on your dehydrator tray and let it dry at 105°F (41°C) for around 8 hours, or until the chips are crisp.
