Raw Cashew Cheesy Kale Chips - cooking recipe

Ingredients

2 cups raw cashews
1 red bell pepper, roughly chopped
1/4 cup roughly chopped onion
1 lemon, juiced
1 jalapeno pepper, seeded (optional)
2 cloves garlic
3/4 cup water, or more as needed
1/2 cup nutritional yeast
1 teaspoon paprika
1 teaspoon ground turmeric (optional)
1 teaspoon dried mustard (optional)
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
2 bunches curly kale, stemmed

Preparation

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.