Preheat oven to 160 degrees C (320 degrees F).
Rinse the Kale Leaf (100 gram) and spin them dry. Remove stems. Rip into roughly 2 inch by 2 inch pieces. Place in the extra large prep bowl.
Dice the Red Bell Pepper (1/2).
Place red pepper, Onion Powder (1/2 teaspoon), Pink Himalayan Sea Salt (1/2 teaspoon), Cashew Nuts (1/2 cup), Lemon Juice (2 tablespoon), Nutritional Yeast (3 tablespoon), Ground Turmeric (1 teaspoon), and Water (to taste) in the blender.
Process until smooth. Add Water (to taste) if needed to get it perfectly creamy and smooth.
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.
Transfer the kale mixture onto a baking tray. Bake in the oven for about 15-20 minutes, or until crispy.
Cool, serve, and enjoy!