Cashew And Red Bell Pepper Dressing For Kale Recipes

RAW CASHEW CHEESY KALE CHIPS

Steps:

• 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.

CASHEW AND RED BELL PEPPER DRESSING FOR KALE

Steps:

• Rinse cashews and soak in a jar with enough water to cover for at least 6 hours.n
• Heat olive oil in a small skillet over medium-low heat. Add garlic; cook and stir until fragrant but not browned, about 1 minute.n
• Place soaked cashews, red bell pepper, lemon juice, sriracha hot sauce, 1 tablespoon water, nutritional yeast, and salt in a blender. Scrape cooked garlic and olive oil mixture into blender. Blend until smooth and creamy dressing forms, 1 to 2 minutes.n
• Toss kale together with dressing in a large bowl until evenly coated.n