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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Recipe Summary

prep:
15 mins
cook:
1 min
additional:
6 hrs
total:
6 hrs 16 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse cashews and soak in a jar with enough water to cover for at least 6 hours.

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  • 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.

Cook's Note:

Cashews can be boiled for 15 minutes instead of soaking them for 6 hours, if desired.

Nutrition Facts

307 calories; protein 8.5g; carbohydrates 20.8g; fat 23.2g; sodium 1355.9mg. Full Nutrition
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