INGREDIENTS:
1.5 cups cashews (soaked in water 30 min~ then drained)
1-2 tbs turmeric powder
1 tsp salt
2-4 garlic cloves
1-2 tsp cumin seeds/ powder
cayenne to taste (.5-1 tsp)
sriracha to taste
1 tbs or so oil (your choice)
1 tsp - 2 tbs any other dried spice you want (optional; nutritional yeast, etc)
1/4-1/2 cup water (sauce must be thin enough to cover kale)
2 bunches kale

DIRECTIONS:
Make sauce, adding all ingredients and blending smooth. Rip kale into bite size pieces, wash and then dry. Next pour sauce over kale, may need to do this in batches depending on how much you are making. Rule of thumb is: one bunch of kale = one tray in the dehydrator. Pour desired amount of sauce over kale, then with your hands squeeze and massage the kale, covering it with sauce completely and breaking down fibers within the leaf. Optional, let sit for 5-10 minutes, softening, then transfer them onto dehydrating trays lined with teflex sheet, parchment paper or saran wrap. You can put the kale on pretty thickly on the dehydrating sheets. When they are are in, turn on the dehydrator at a temp of 115-125 F. Dehydrate for 6-12 hrs, or basically overnight. Make sure they are crispy all the way through then transfer them to an airtight container or eat them up. Enjoy!