Cheese Sauce:
- 2 cups raw cashew pieces
- 1 1/2 cups water
- 6 tablespoons Nutritional Yeast
- 1 tablespoon Ponzu or 1 teaspoon sea salt (vegan version)
- Juice of one lemon
- 1/2 a red or yellow bell pepper
- 1/2 a poblano pepper
- 1 tablespoon No Salt Seasoning (it has great additions of orange zest and lots of herbs)
Mix all the ingredients in a blender or #Nutribullet till combined. Trim out the thick stems from a bunch of Kale, soak in water, wash and spin dry in a salad spinner. Transfer Kale to a large bowl (stainless or glass is best) then pour on the Cheese sauce. This is where it gets a bit messy but fun, massage the sauce into all the nooks and crannies of the kale leaves. Then place in single layer on dehydrator trays, set to 135° F for 10 hours or until crisp. Store in a sealed container or zipped bag for 2-3 days. To extend their life, if they last that long, you can pop them in the refrigerator. If they start to get limpy (humidity plays a big part), pop them in the dehydrator for an hour to re-crisp. Enjoy!
In the Dehydrator
10 hours later
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