Remove any really crappy leaves from the cabbage and then slice the leaves into strips. I got about 4 slices from each leaf, 2 on each side of the tough stalk. I didn't use that bit.
In a food processor, mix all the other ingredients to a gloopy mess.
Dip your hands in the mess and smear the leaves with it. Trial and error - I put a lot on some pieces and, what I thought, was a little by the time I ran out of the mixture. In truth, the bits with just a smidgen of the cashew mixture were better.
Leave in the dehydrator for about 3 hours at high. Keep checking them.
As I said, the ones with less of the mixture cooked faster so I took them out at about 3 hours. The ones where I really coated the mixture are still in the dehydrator.
The picture shows the ones that only had a bit of the mixture on them. They turned out super crunchy and delicious!!