Cashew and Red Bell Pepper Dressing for Kale Recipe

Cashew and Red Bell Pepper Dressing for Kale Recipe

  • 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
  1. Rinse cashews and soak in a jar with enough water to cover for at least 6 hours.
  2. Heat olive oil in a small skillet over medium-low heat. Add garlic; cook and stir until fragrant but not browned, about 1 minute.
  3. 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.
  4. Toss kale together with dressing in a large bowl until evenly coated.
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