Ingredients

 

1 C red bell pepper, seeded and chopped

1 C raw cashews (soaked for at least one hour)

2 tablespoons to ¼ C of nutritional yeast

2 to 4 tablespoons water, as needed

1 tablespoons olive oil (can be omitted)

½ teaspoon of your preferred salt (truffled salt is amazing!)

8 C bite-size piece of kale, tightly packed

1/2 teaspoon cayenne pepper

 

​

Instructions

 

Place the red bell peppers in a blender, then the remaining ingredients,

except for the kale. Blend, using only enough water to process into a thick cream.

In a large mixing bowl, toss the pepper mixture with the kale, coating it evenly.

Spread the kale onto dehydrator trays, and dry at 104 degrees Fahrenheit

for 8 to 10 hours.  (I find 12+ can be necessary, depending on the humidity!) 

​

 

* I actually double the recipe, with the exception of the amount of kale itself and the cayenne pepper!

 

* I find 12+ hours in the dehydrator to be necessary, depending on the humidity.