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Cashew and Red Bell Pepper Dressing for Kale

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"Creamy, spicy, tangy, amazing kale dressing for salad or chips! This dressing can easily make any kale hater a new kale lover! Vegan and clean-eating friendly. Toss on kale for salad or toss and bake for cheesy chips."
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Ingredients

6 h 16 m servings 307 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Cashews can be boiled for 15 minutes instead of soaking them for 6 hours, if desired.

Nutrition Facts


Per Serving: 307 calories; 23.2 g fat; 20.8 g carbohydrates; 8.5 g protein; 0 mg cholesterol; 1356 mg sodium. Full nutrition

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