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1 cup cashews, pre-soaked for at least an hour
1 cup red bell pepper, chopped
1/3 cup nutritional yeast
4 tbsp olive oil
squeeze of lemon juice
1 tbsp fresh thyme (optional)
1/4 to 1/2 cup water, start with 1/4 when blending the sauce, but you might need more
2 tsp salt
2 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper (omit it your fam can’t handle the heat)
1 large bunch or 2 smaller bunches of kale
Toss all ingredients except the kale into the blender and blend on high speed until smooth and creamy, adding water if needed until you get the right consistency of a cheese sauce.
Tear kale into large bite-size pieces, removing the stem. In a large bowl mix kale and cheese sauce until evenly coated.
Place the kale on dehydrator sheets and dehydrate at 130f for 10 to 12 hours. Alternatively, you can dehydrate in the oven at 300 degrees. Bake for 5 to 10 minutes, then flip and continue baking for 5 to 10 minutes until crispy. Keep a close eye on them to ensure they don’t burn.
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