You may also like
Categories:
cashews red bell pepper onion lemon pepper garlic water nutritional yeast paprika ground turmeric salt freshly cracked black pepper curly kale
Viewed: 104 - Published at: 5 years agoIngredients
- 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
Method
- 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.
