Cooking Instructions
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Step 1
Preheat oven to 160 degrees C (325 degrees F).
Step 2
Rinse the
Kale Leaves (100 g)
and spin them dry. Remove stems. Rip into roughly 2 inch by 2 inch pieces. Place in the extra large prep bowl.
Step 3
Place
Red Bell Pepper (1/2)
,
Onion Powder (1 g)
,
Pink Himalayan Sea Salt (3 g)
,
Cashew Nuts (60 g)
, the juice from
Lemon (1)
,
Nutritional Yeast (8 g)
,
Ground Turmeric (2 g)
, and
Water (as needed)
in the blender.
Step 4
Process until smooth. Add
Water (as needed)
if needed to get it perfectly creamy and smooth.
Step 5
Transfer the cashew cheese mixture to the prep bowl containing the kale leaves. With gloved hands, massage the cheese mixture into the kale ensuring each piece is well-coated front and back.
Step 6
Transfer the kale mixture onto a baking tray. Bake in the oven for about 15-20 minutes, or until crispy.
