1 cup of raw cashews

1 teaspoon of onion powder

1 cup of hot water

1 ¼ teaspoon of sea salt

3 tablespoons of sesame seeds or 2 tablespoons of tahini

1/8 teaspoon of celery salt

4 tablespoons of nutritional yeast flakes

½ teaspoon of garlic power

1 jar (4 oz.) pimientos, drained or 1 cup of tomatoes

2 tablespoons of olive oil, optional

1/3 cup of fresh lemon juice

 

Combine the cashews, water, and sesame seeds in a blender and process until very smooth.  Add the yeast flakes, lemon juice and seasonings, oil and last the pimentos and blend until smooth. Can be stored in refrigerator 3-4 days or freeze for later use.

 

Wash, dry and tear into smaller pieces a bunch of kale. Pour cheese into it and massage it. Put on trays and dehydrate for 6-8 hours or until crunchy.