Cashew And Red Bell Pepper Dressing For Kale Recipes

CASHEW KALE CAESAR

Steps:

• Start the dressing: Place 1 cup cashews in a blender and add enough boiling water to cover by about an inch. Soak for at least 30 minutes.
• Drain the water and add 1/4 cup lemon juice, 2 tablespoons capers, 1 tablespoon miso, 1 tablespoon mustard, 1 small garlic clove, 1/4 teaspoon salt, a few grinds of pepper, and 1 cup filtered water. Blend until completely smooth and creamy. Taste and adjust the seasonings, if needed (the dressing should have a strong tangy-salty flavor - it will mellow when you add the kale).
• To make the croutons, heat a large skillet over medium-low heat and add enough oil to lightly coat the bottom. Add the bread and season with 1/4 teaspoon each smoked paprika and garlic powder, and pinches of salt and pepper. Toss to coat and toast, tossing occasionally, until the bread is golden brown and crisp, about 5 minutes.
• To make the salad, place about half of the kale in a large mixing bowl. Add about 1/2 cup of the dressing and massage the kale for 1 to 2 minutes by squeezing it with your hands until softened and juicy. Incorporate more kale and dressing as it wilts. (Note: this recipe makes enough dressing for 2 salads). Then toss in the croutons. Serve immediately. (Store leftover dressing in the fridge for ~5 days).

BEST KALE SALAD DRESSING

Steps:

• Place all the ingredients into a 2-cup mason jar.
• Shake well until the ingredients are mixed together and the dressing is creamy.

RAW CASHEW CHEESY KALE CHIPS

Steps:

• Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
• Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
• Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
• Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.

KALE AND CASHEW PESTO

Steps:

• Put the cashews in a food processor and pulse until finely ground. Add the kale, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl.