Ingredients – 4 Servings
- 2 Tablespoons Vegetable Oil
- 1/3 Cup Cashews
- 1/2 Lemon, juiced
- 3/4 Cup Yeast, nutritional
- 2 Tablespoons Dijon Mustard
- 1 Bunch Kale, curly
- 2 Cloves Garlic
Make sure the kale is completely dry before you attempt to dress it. If it is wet, the cheesy mixture won’t stick to the leaves. Use a salad spinner for an easy way to dry the kale. Preheat over to 200 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
In a food processor, grind canola oil and cashews together until mixture resembles peanut butter. Add and process all remaining ingredients except for the kale.
In a large, dry bowl, combine cheesy mixture with the kale. With your fingers, rub cheese mixture into kale leaves until each piece is thoroughly coated.
Bake for 1 hour or until kale is dry and crisp; there should be no moistness. If a few larger pieces are not cooked thoroughly, return the undercooked pieces to the oven for another 20 minutes, or until they are dry.
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