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Raw Vegan Tostadas Topped With Guacamole, Jicama Salsa and Cashew Sour Cream Cabbage Slaw

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Friday, 21 April 2017


Who doesn’t love tostadas? They’re crunchy, satisfying and hold a bunch of delicious toppings, from guacamole to salsa. But there's one major issue: they’re usually made with GMO-corn (meaning genetically modified.) Time to make your own healthy, raw, organic version! Sahara Rose of Eat Feel Fresh has you covered with her incredible recipe complete with fresh guac, jicama salsa, and cashew sour cream.


At a glance
Entrées & Main Dishes

1 ½ cups chopped yellow squash
½ red bell pepper, chopped (optional)
½ cup almond flour
1 tbsp lime juice
1 tsp chili
¼ tsp salt
1 tsp cumin
¼ cup water (or as needed
¼ cup ground flaxseeds
Sour Cream
1 cup soaked cashews
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 cup water

Jicama Salsa

½ cup jicama, small diced
1 cup tomatoes, small diced
¼ cup red onion, small diced
1 lime, juiced
2 tbsp cilantro, chopped
Optional: Pinch of smoked paprika

Cabbage Slaw

1 cup shredded cabbage (I used purple and green)
¼ cup julienned carrot
¼ cup cilantro
1 green onion, thinly sliced


1 avocado
2 tbsp cilantro
1 lime, juiced
1/8 tsp salt



1. You’ll have to make the tostadas ahead because they require 12 hours in the dehydrator. To make the tostadas, blend all of the ingredients except for the flax seeds until smooth.

2. Remove from blender and stir in the flaxseeds by hand, as it absorbs liquid.

3. Line your dehydrator tray in parchment paper or a dehydrator sheet and spread the tostada batter over it in a thin layer, using a spatula.

4. Dehydrate at 12 hours at 115. Remove from dehydrator when ready.

Sour Cream

1. Blend soaked cashews with the lemon, apple cider vinegar and water. Remove from blender and keep in the fridge while you prepare the rest of the ingredients.

Jicama Salsa

1. Simply dice the veggies and combine them in a bowl with the lime, cilantro and optional smoked paprika. Set in fridge.

Cabbage Slaw

1. Simply chop up the veggies into fine pieces or use a mandolin to shred them (or buy them pre-chopped from Trader Joes which is the easiest option.)

2. Add the cilantro and green onion and coat with sour cream.


1. Simply smash all ingredients together in a large bowl (a stone one if you want to do it the authentic way.)

The most fun part! Place your tostadas on your plate. Top one with a scoop of jicama salsa and another scoop of guacamole. Top the other with your sour-cream laden cabbage slaw. I garnished mine with purple radish, microgreens and edible flowers which is totally not necessary to do at home. The brown sauce around my plate is a sunflower molé sauce we made (a cacao-based Mexican sauce) which was quite complicated to make so I won’t get into it here, and the white sauce is just more of the cashew sour cream.
Recipe by Sahara Rose:

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