This raw vegan tostada is the perfect flavor combo! Fresh tomatoes and Thai basil, crunchy shredded cabbage and cashew cheese make for a very satisfying meal! Make the corn chip tostada and cheese ahead of time and ready in minutes.
- FOR THE CORN TORTILLAS:
- 3 cups Organic corn, frozen
- ⅓ cups Golden linen, fresh ground
- ½ teaspoon Salt
- ⅓ cups Water
- FOR THE CASHEW CHEESE:
- 2 cups Organic Raw Cashews
- 1 cup Water
- 3 strands Green onion, chopped
- 1 cup Chopped parsley
- 3 cloves minced garlic
- ⅓ cups Red bell pepper, diced
- 1 teaspoon Salt
- FOR FRESH VEGETABLES:
- 4 whole Roma tomatoes, chopped
- 1 tbsp Chopped Thai basil
- 1 tbsp Aminos
- 1 teaspoon Extra virgin olive oil
- 4 cups Green cabbage, shredded
- Slices of avocado and hemp seeds, for serving
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 about 1/4 inch thick. Dehydrate at 115ºF for 8-10 hours or until crispy.
Alternatively, this can be done in an oven on the lowest temperature for about 1 hour. They are done when crispy.
For the cashew cheese:
Blend cashews and water in a high power blender until smooth. Place at room temperature, in a large, wide-mouthed glass jar, covered overnight to ferment lightly. After 8 hours, add the herbs, seasonings, red pepper and salt.
For the fresh vegetables:
Sprinkle chopped tomatoes and Thai basil with aminos and a touch of olive oil.
To assemble, take a corn tortilla and spread cashew cheese on one side. Garnish with shredded cabbage and tomato mixture. Serve with fresh avocado slices and hemp seeds.