Time: 2 days
2 red bell peppers
1 3/4-2 c raw cashews
Soak your cashews 2-6 hours in filtered water. Drain and rinse. Spread your soaked cashews out in a single layer on a dehydrator tray. Dehydrate at 145-155 degrees for approx. 24 hours. Check for doneness by biting into a cashew, if there is no more "chew", they are done.
Roast your peppers by placing them directly on a gas grill or stove top and rotate till all skin is blackened. Immediately place in a glass container and cover to allow your peppers to "sweat" for several minutes (basically till they are cool enough to handle). Once cool, remove the blackened skin as best possible. Do not rinse or you'll lose flavor.
In a food processor open your roasted peppers over the processor to allow the liquid that accumulated to pour in. Remove seed and ribs and discard. Add your dehydrated cashews and whiz till you get a smooth paste.
Spoon your mix onto a lined dehydrator tray (the Teflex sheets work well but you can use parchment paper) and smooth out into a thin layer. Dehydrate at 145-155 for 15-24 hours. At the half way mark, flip your crackers over onto the mesh tray (take away the Teflex/Parchment paper) and continue dehydrating till there is no more moisture.
Store crackers in an airtight container in the fridge.
*I am using an Excalibur brand dehydrator.
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