Ingredients
Scale
- 1 bunch of fresh kale, washed, rinsed and dried well (preferably spun)
- 1/2 cup whole raw cashews
- 1 whole roasted red pepper
- a few dashes of salt
- 1/2 cup raw tahini
- 3 TB nutritional yeast
- 1/4 cup water
- 1 TB sriracha
Instructions
- 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.