1 cup cashews
1 large bunch of kale
1 clove of garlic (optional)
2 Tbsp. Tamari
½ cup nutritional yeast
½ organic lemon juiced
Soak the cashews from 2 – 4 hours in fresh cool water.
Rinse and break the kale up into bite sized pieces. Let them dry out while you prepare the other ingredients.
Drain the cashews. Puree the cashews in the food processor with the soy sauce, nutritional yeast, and juiced lemon until it is a fairly smooth paste. Pour the mixture over the kale and massage with clean hands to cover the kale leaves thoroughly.
Spread the kale onto food dehydrator trays. It is okay to overlap them slightly. Dehydrate at 115 degrees for 5 to 6 hours. If you do not have a dehydrator, you can bake it at the lowest temperature possible in your oven. Check after 20 minutes to see if ready. Check periodically until desired crispiness is achieved. Enjoy!