From the Imus Ranch Kitchen
- 40 organic kale leaves, clean
- 2 cups raw cashews soaked for 6 hours or overnight
- ½ cup extra virgin olive oil
- juice of 1 lemon
- pinch of Himalaya pink salt of Celtic salt
- 1 cup nutritional yeast
- 1 tbsp. chipotle powder
- ½ tsp. cumin powder
- ½ cup water
For the cheese:
Mix all ingredients except the kale leaves in a food processor until a runny, creamy consistency. Add more water, if necessary. Set to the side.
With a pastry brush, brush ¾ of each leaf and set in a food dehydrator with the cashew cheese side facing up. Dehydrate at 115 degrees for 24 hours. Depending on humidity, sometimes 36 hours.