Description
This raw vegan tostada is the perfect flavor combo! Fresh tomato and Thai basil, crunchy shredded cabbage, and cashew cheeze make for a very satisfying meal! Make the corn chip tostada and cheeze in advance and have this ready to go in minutes.
Ingredients
- FOR THE CORN TORTILLAS:
- 3 cups Organic Corn, Frozen
- ⅓ cups Golden Flax, Fresh Ground
- ½ teaspoons Salt
- ⅓ cups Water
- FOR THE CASHEW CHEEZE:
- 2 cups Cashews, Raw Organic
- 1 cup Water
- 3 sprigs Green Onion, Chopped
- 1 cup Parsley, Chopped
- 3 cloves Garlic, Minced
- ⅓ cups Red Bell Pepper, Diced
- 1 teaspoon Salt
- FOR THE FRESH VEGGIES:
- 4 whole Roma Tomatoes, Chopped
- 1 Tablespoon Chopped Thai Basil
- 1 Tablespoon Aminos
- 1 teaspoon Extra Virgin Olive Oil
- 4 cups Green Cabbage, Shredded
- Sliced Avocado And Hemp Seeds, For Serving
Preparation
For the corn tortillas:
In a high powered blender, add corn, ground flax, salt and water. Blend until smooth. Spread into even rounds on a dehydrator tray at approximately 1/4-inch thickness. Dehydrate at 115ºF for 8–10 hours or until crispy.
Alternately, this may be done in an oven on lowest temperature setting for about 1 hour. They are done when crispy.
For the cashew cheeze:
Blend cashews and water in high powered blender until smooth. Set at room temperature, in large, wide mouth glass jar, covered overnight to ferment slightly. After 8 hours, add herbs, seasonings, red bell pepper, and salt.
For the fresh veggies:
Sprinkle chopped tomatoes and Thai basil with aminos and a touch of olive oil.
To assemble, take one corn tortilla and spread cashew cheeze on one side. Top with shredded cabbage and tomato mixture. Serve with fresh sliced avocado and hemp seeds.
