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.