Vegan Cashew Nacho Cheese Recipe
1.5 Cups Water
2.5 Cups Raw Cashews
3/4 Cups Nutritional Yeast (rich in B vitamins)
2 Lemons, juice or 6 Tablespoons of lemon juice
3/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
Directions: Combine all ingredients in blender and blend until smooth.
The Cashew Cheese can be used as a dip or can be used on kale to make Nacho Cheese Kale Chips.
Remove stalks from kale, place kale leaves in bowl. Add sauce to kale and mix until evenly coated.
Place kale in food dehydrator for 8-12 hours (depending on your dehydrator).
Kale Chips make a delicious and healthy snack.