Cashew and Red Bell Pepper Dressing for Kale
1 cup raw cashews
2 tablespoons extra-virgin olive oil
1 clove garlic
1 red bell pepper
2 tablespoons lemon juice
1 ½ tablespoons sriracha hot sauce
1 tablespoon water
1 tablespoon nutritional yeast
1 ½ 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.
There are no reviews for this recipe yet, use a form below to write your review