This recipe is apart of my 3-Step Rhythm Cleanse, which you can learn all about right here
Completely drying washed kale pieces is an important prerequisite for yielding maximum crunch factor. I've even washed my kale the day before and left the pieces to dry overnight. It's a time intensive recipe, but so very worth it!
2 cups torn Kale leaves
1 cup cashews
1 medium chopped redbell pepper
2Tbs lemon juice
1/2 cup nutritional yeast
1/2tsp garlic powder
1/2 tsp sea salt (or to taste) Dash of cayenne pepper, dill, or onion powder (optional) Preparation
Soak cashews overnight.
Begin with unwashed kale. Trim the toughest part of the kale stems, and cut or tear leaves into bite-size pieces. Filla large bowl with water and place kale pieces in water. Swish the kale around so that any debris floats to the top, Drain, and dry completely in a salad spinner or with towels. Once dry, place kale pieces in a large bowl with enough room for mixing the kale with the cheese sauce.
To make the cheese sauce: Combine soaked cashews, bell pepper, lemon juice, nutritional yeast, garlic powder, sea salt, and the other optional ingredients. Blend in a high-powered blender or food processor (a Vitamix is the best for this), and blend until smooth.
Combine cheese sauce and kale pieces, and use your hands to massage kale with sauce. (It's fine if coating is uneven or if there are bigglobs of cashew cheese. In my opinion, the cheesy parts are the best part of the final product!)
Preheat oven to 200°F. Spread kale pieces on parchment-lined baking sheets and bake for 45 minutes or until crunchy. If there is quite a bit of sauce you may need to flip several times and turn the heat up toward the end to get full crunchiness.