- 1 cup raw cashews
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons lemon juice
- 1 1/2 tablespoons sriracha hot sauce
- 1 tablespoon water
- 1 tablespoon nutritional yeast
- 1 1/2 teaspoons salt
- 8 ounces kale leaves, or more to taste
- Rinse cashews and soak in a jar with enough water to cover for at least 6 hours.
- Heat olive oil in a small skillet over medium-low heat. Add garlic; cook and stir until fragrant but not browned, about 1 minute.
- Place soaked cashews, red bell pepper, lemon juice, sriracha hot sauce, 1 tablespoon water, nutritional yeast, and salt in a blender. Scrape cooked garlic and olive oil mixture into blender. Blend until smooth and creamy dressing forms, 1 to 2 minutes.
- Toss kale together with dressing in a large bowl until evenly coated.
04/06/2018
recipepes.com
Cashew and Red Bell Pepper Dressing for Kale, recipe
PT15M
PT1H
5
455 calories
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