Soak cashews in water for 1 hour.
Wash kale, rip into bit sized pieces (exclude stems) and set to dry in a large bowl (or dry in a salad spinner if you have one)
Add sun dried tomatoes (removed from oil) garlic powder, lemon juice, nutritional yeast, salt, and cashews (removed from water) to a food processor or blender. Blend. If too dry / chunky and not loose enough to spread / coat on kale, add a tablespoon or two of water, one at a time.
Make sure kale is mostly dry then add tomato cashew mixture to the bowl. Mix very well ensuring that all of the kale is coated.
Add kale to dehydrator trays and set dehydrator to 145 degrees for 8 hours. Put them in before you leave for work and when you get home they'll be done!
Store in an airtight container at room temperature - good luck storing them longer than a day!