Soak cashews in water for at least two hours.
Mix cashews, Ro-tel, lemon juice, yeast, and coconut water in a blender until smooth.
Wash kale and pick out any big stems.
Mix kale into queso mixture a little bit at a time.
Place in dehydrator in small portions.
Dehydrate until dry (time needed will depend on dehydrator) or cook on cookie sheet in oven at 200 degrees.
Eat as a snack or serve with turkey sandwich on Ezekiel bread for a healthy lunch!
Recipe courtesy of H&H client and supporter, Kitty Dean.
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