Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
Transfer to a large bowl.
Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of “cheese”.
Toss through the granulated garlic so that it is evenly distributed.
Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.