Kale Chips with Cashew Cheese

By á-30923

Ingredients

• 1 c cashews (soaked for a few hours)
• 1 Medium Red Pepper
• Juice of half a lemon (2 Tbsp)
• 1/4 c Nooch (Nutritional Yeast) or more if you’re a fan of nooch. I use 1/3c++
• 1 Tsp Salt (or to taste)
• Optional 1/2 Tsp Agave or 1/2 of a medjool date

Details

Adapted from keyingredient.com

Preparation

Step 1

Wash the kale & remove tough stalks, de-seed the red pepper, drain off your soaked cashews
Put all the Ingredients into a Vita-Mix or Food Processor & Blend everything together
Put on Dehydrator Screens and Dehydrate until done, flipping once after a couple hours.
Or, Bake In a 300F Oven for 20 Minutes, Flipping, and Then Baking Another 10 Minutes or so.
You can also bake in a 200F oven with the door ajar. It will take longer but the results will be closer to that of a dehydrator.

Watch the Kale Chips very closely because if you think broccoli stench is bad, burnt kale is very naassssty. Everyone’s Oven Temps and Desired Kale Chip Crispiness Level differs, so plan on babysitting your oven for about 45 minutes in total. But I promise, totally worth it!

Dehydrate (or bake) til Crispy-n-Crunchy