Ingredients

• 1 1/2 cups raw cashews, soaked for 2 to 3 hours
• 4 Tbsp lemon juice
• 1 1/2 Tbsp raw apple cider vinegar
• 1/4 tsp sea salt
• 1 small red onion, sliced thin on a mandolin
• 1 head of green kale
• 1/4 to 1/2 cup filtered water

Steps

1. Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.
2. In a blender, combine the soaked cashews, lemon juice, vinegar, salt and 1/4 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.
3. Using mandolin, thinly shave red onion. Toss the sauce with the kale and red onion until thoroughly combined and lay out on dehydrator sheets. Dehydrate at 105 degrees for approximately 12 hours or until crispy.

Thanks to one of our patients for contributing this recipe.