Ingredients
- large bunch of curly kale, washed and dried very well
- 1 cup soaked raw cashews, soaked in water overnight, then rinsed and drained
- 7 oz. prepared roasted sweet red peppers
- 1/2 cup nutritional yeast
- 2-3 TB raw tahini
- 1 tsp coarse sea salt
Instructions
- Remove the kale leaves from the ribs, and rip into pieces. Set aside.
- Place the soaked cashews into a small food processor and blend until smooth. Add in the remaining ingredients, then blend well again.
- Coat the kale pieces with the cheese mixture as desired. (I was very heavy-handed with the coating on these, which just covered the entire bunch of kale. If you would like a lighter coating, you can cut the coating ingredients in half, or double up on the kale.)
- Place the smothered kale into a food dehydrator at 130 degrees for 9-10 hours, or until a desired crispiness is reached.