Cashew and Red Bell Pepper Dressing for Kale Recipe

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

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.