INGREDIENTS: · 1 cup cashew nuts · 1 cup red bell pepper · 1/3 cup nutritional yeast · 4 tablespoons olive oil · squeeze of lemon juice · 1 tablespoon of fresh thyme if you have it on hand – adds a nice flavour, but not necessary · Water to get the right consistency– about 1/4 cup to 1/2 cup · 2 tsp salt · 2 tsp onion powder · 1 tsp garlic powder · 1 tsp cayenne pepper · Kale DIRECTIONS: Toss all the ingredients into a blender (except kale) and blend until smooth and creamy. Add water until you get the consistency of a cheese sauce. Tear the leaves off of the kale stems, make sure not to include the spine! Wash the kale and dry thoroughly pour the “Cheese” Sauce over the kale until fully coated. Place on a baking tray and bake at 135° C (275° F) for about 25 minutes – flipping over half way through.
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The FernFiddleheads Food Co-op's Weekly Newsletter Archives
November 2016
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