Ingredients:

2 bunches curly kale, destemmed and torn into 2″ pieces

1 1/2 cups cashews, soaked 2 to 4 hours

1 yellow or red bell pepper

3 tbsp nutritional yeast

3 tbsp chipotle sauce or a sprinkling of chipotle powder to taste

1/2 tsp cayenne (optional)

Juice of one lemon

1 tsp sea salt

Blend everything except the kale in food processor until smooth. Mix the kale and nut mixture together until the leaves are completely coated. Place on dehydrator screens and dehydrate overnight at 110 degrees.