Place the cashews in a container and cover by 2-3 inches with fresh water. Allow to soak for at least 6 hours or overnight.
Preheat the oven to 500 degrees F. Place the red pepper on a baking sheet lined with foil. Allow to roast for 30-40 minutes, turning occasionally with tongs so that all sides roast evenly. Remove from the oven and allow to rest until the pepper is cool enough to handle. Peel and discard all of the skin as well as the stem and seeds.
Rinse the cashews, discarding the water, and place in a blender along with the red pepper. Add the nutritional yeast, salt, olive oil, lemon juice and water. Puree until smooth.
Remove the thick stems from the kale and rip the leaves into smaller pieces.
Pour the cashew mixture over the kale and massage until the mixture is evenly distributed.
Taste to check for seasoning. If desired, add additional salt.
Place the kale in the dehydrator and dehydrate according to manufacturer instructions (Note: I typically dehydrate overnight).
Prep and cook time are mostly inactive. This recipe is typically prepared over a couple days.
The larger the red pepper, the stronger that flavor will be. I used a medium sized red pepper. Nutritional yeast can be found in most grocery stores or purchased online.
Recipe inspired by kale chips at Elizabeth's Gone Raw in DC.