Raw Cashew Cheesy Kale Chips recipe
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Ingredients
- 2 cups raw cashews 1 red bell pepper, roughly chopped ¼ cup roughly chopped onion 1 lemon, juiced 1 jalapeno pepper, seeded 2 cloves garlic ¾ cup water, or more as needed ½ cup nutritional yeast 1 teaspoon paprika 1 teaspoon ground turmeric 1 teaspoon dried mustard ½ teaspoon sea salt ½ teaspoon freshly cracked black pepper 2 bunches curly kale, stemmed
Nutrition Info
- 140.6 caloriescarbohydrate: 13.1 gcholesterol: : -fat: 8.1 gfiber: 3 gprotein: 7.2 gsaturatedFat: 1.4 gservingSize: -sodium: 83.3 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Raw Cashew Cheesy Kale Chips
Directions
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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.