Separate the kale leaves from the ribs and rip them into bite-sized pieces. Discard the stems or save them for making stock later.
Place the cashews into a small food processor and grind until they form a fine powder. Add in the roasted red pepper and salt and grind again until a paste is formed. Add in the tahini, nutritional yeast and water, then process until a smooth texture is achieved. Add in the sriracha, taste, then adjust any seasons as needed.
Place half of the kale into a large prep bowl. Drizzle half of the mixture over the top and mix vigorously with a large wooden spoon until all of the kale is evenly coated. Place onto a food dehydrator tray. Repeat with the other half.
Dehydrate the kale for 12-14 hours at 115 degrees. Transfer and store in an airtight container or serve immediately.