- 1 cup cashew nuts
- 1 cup red bell pepper
- 1/3 cup nutritional yeast
- 2 tablespoons olive oil
- squeeze lemon juice
- 1/4 to 1/2 cup water to get the right consistency – thick but creamy
- 2 tsp salt
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
Toss all the ingredients into a blender and blend until smooth.
Add water until you get the consistency of a cheese sauce.
Coat the kale leaves generously and place in dehydrator. Leaves may touch – note that overlapping increases drying time.
For my dehydrator I dry for 2 hours at 135 degrees and then 10 hours at 115 degrees. Not raw but that’s fine by me. You can vary based on your particular dehydrator.
For an oven, bake at the lowest setting with the oven slightly open for about 4-6 hours or until dry. Might be better to do something like this in the winter 🙂
modified from :
other sites that are good resources for dehydrator recipes: