Ingredients

1 bunch kale

1 cup cashews, soak for a few hours

1/4 cup lemon juice

1/3 cup nutritional yeast

1 teaspoon salt

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

Directions:

1.  Remove hard stalks from kale and set aside in a mixing bowl.

2.  Add remaining ingredients to blender and process until smooth, adding a little bit of water or more lemon juice if needed.

3.  Pour sauce over kale and mix until evenly coated.

4.  Lay out on parchment paper and dehydrate on low for about 10 hours, turning over halfway through--OR bake at 300F for 30 minutes, flipping over walkway through.