Ingredients:
1 large bunch of curly kale
1 cup raw cashews
1/4 cup water
85g no salt added tomato sauce
2 1/2 tbsp nutritional yeast
2 1/2 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp dried minced onion
1/4 tsp lemon juice
1/4 tsp agave
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp red pepper flakes
Directions:
Place cashews in a bowl. Add water to cover the cashews completely. Cover bowl and soak for 5 hours.
Rinse and drain cashews.
Wash kale well and pat dry.
De-stem kale and tear into approximately 3-inch pieces. Place kale pieces in a large mixing bowl and set aside.
To make the sauce, blend the following until smooth: soaked cashews, 1/4 cup water, tomato sauce, nutritional yeast, Italian seasoning, garlic powder, minced onion, lemon juice, agave, black pepper, salt, and red pepper flakes. Use a spatula to scrape down the sides of the blender half way through to ensure that it well mixed.
Pour sauce over kale. Toss well, making sure all leaves are coated evenly with sauce.
Place kale on ParaFlexx lined Excalibur Dehydrator trays. Make sure that the kale leaves are spaced out evenly. They should not be touching.
Dehydrator at 46° C for 8 hours or until the chips are crisp.
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