Smoked Red Pepper Cheesy Sauce

Cheesy Smoked Kale Chips
1 recipe Smoked Red Pepper Cheesy Sauce
1 – 2 bunch curly kale

1. Remove the kale from its stems and place the leaves in bowl. Leave the leaves large for larger chips or tear in half for smaller ones. Leaves shrink in dehydrator.
2. Pour sauce over kale and coat leaves well using hands or tongs.
3. Spread leaves over mesh dehydrator screens and dry at 110˚for 6 to 7 hours or until crisp.

Smoked-Red Pepper Cheesy Sauce
1 large red bell pepper
1/4 cup water
1 cup raw cashews (soaked over night and rinsed well)
3 Tablespoons nutritional yeast
1 T Raw onion
1 clove garlic
2 Tablespoons fresh lemon juice
1 heaping spoonful of Smoked Paprika
1 1/2 Teaspoons salt (I use much less salt)
Blend all ingredients in blender until smooth.

From www.bellavegan.com by Charmaine Vierra