• 1 1/2C cashews, soaked 2-4 hours
  • 1 1/2C water
  • 1T nutritional yeast*
  • 1 1/2t sea salt
  • 1/2T psyllium
  • 1t turmeric powder
  • 1 clove garlic


  1. Soak cashews 2-4 hours. Drain and rinse.
  2. In a high speed blender or food processor, process all of the ingredients until smooth and creamy. It should look kind of like a thick, yellow milkshake.
  3. Pour this mixture onto a lined dehydrator tray, and use a spatula to spread it out evenly. About half a centimetre is ideal.
  4. Dehydrate at 40-45 for 3-4 hours, or until the surface is dry to touch.
  5. Slice while still on the tray. If they are dry enough to peel off without breaking, turn them over. I find that they dry quicker and are easier to peel off if you use conventional baking paper, rather than the sheets that come with the dehydrator – for the Excalibur, anyway.
  6. Return to dehydrator until dry on both sides.*If you are gluten sensitive, double check the packet to make sure it’s ok for you. The one I had states that it ‘may contain traces of gluten’.