I make the kale chip coating in the Thermomix, as the high speed of the machine breaks down the lemon very well. You could blitz the mixture in a blender or food processor instead.
You can soak the cashews if you wish to help them blend with the rest of the ingredients. I don't bother and still get quite a creamy mixture.
I make these in a dehydrator, but I have provided oven dried instructions as well. I have not made them this way but many others have success with making kale chips in this manner.
* I buy jars of char grilled, preserved sweet red capsicums (peppers) from my local Italian deli, and use a whole one in this recipe. I like the mellow flavour the roasted capsicum adds. You can grill your own capsicum (pepper) if you prefer, or even use raw capsicum if you wish.
Nama shoyu and tamari are both varieties of Japanese soy sauce. I use them as I find the flavour richer and deeper than traditional soy sauce. If you don't have either then just use soy sauce instead.