Soak the cashews in a bowl of water for at least 8 hours or overnight.

Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper.

Strip the kale leaves from the stems and discard the stems. Tear the leaves into bite-sized pieces and place in a medium bowl.

Drain the cashews. Combine the cashews, nutritional yeast, garlic, paprika, salt, liquid smoke, and lemon juice in a high-speed blender with ⅓ cup (75 ml) water and blend until smooth.

Pour the blended cashews over the kale and mix well.

Divide the kale evenly between the baking sheets, spreading it in an even layer. Bake until crisp, about 1 hour, turning the kale leaves after 30 minutes.

Let cool and store in an airtight container.