Kale Chips With Cashew Chipotle Cheese

From the Imus Ranch Kitchen

Ingredients:

• 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

 Directions:

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.