Ingredients

The following ingredients have 4 Servings
  • 3/4 cup raw cashews
  • 1 bunch curly kale
  • 1/4 cup gluten-free light miso
  • 1/3 cup nutritional yeast
  • 3 cloves garlic
  • 1 tablespoon gluten-free soy sauce
  • 2 tablespoons extra virgin olive oil

Instruction

  • Soak cashews in water for 20 minutes; drain.
  • Meanwhile, prepare kale by pulling leaves from rib/stems and tearing into pieces. Wash and dry in a salad spinner or using cloth/paper towels.
  • Place drained cashews in food processor along with miso, nutritional yeast, garlic, soy sauce and olive oil. Process until almost smooth. There will still be small bits of cashews visible.
  • In a large bowl, gently massage cashew miso mixture into kale pieces until evenly distributed.
  • Transfer to mesh lined dehydrator trays in a single layer. Set dehydrator to 125 degrees and bake for 8 hours or until kale and coating are crisp.