What I Ate Today (Raw Vegan Edition)
Recipe: Raw Nachos & Cheese
Raw Corn Chips (Dehydrated)
Ingredients
– 24 oz dehydrated corn (about 2 bags × 12 oz), rehydrated
– 2–3 tablespoons ground flaxseed
– 1–1½ teaspoons Creole seasoning (to taste)
– ½ teaspoon turmeric
– ½–1 teaspoon sea salt (to taste)
– ½ teaspoon black pepper
Note: The amount of corn can be adjusted depending on how many chips you want to make.
Instructions
1. Rehydrate the Corn
– Place dehydrated corn in a large bowl.
– Cover with water and allow to fully rehydrate until soft.
– Drain well.
2. Freeze (Optional but Recommended)
– Transfer rehydrated corn to a freezer-safe container.
– Freeze until ready to use.
– Thaw before blending (this helps with texture and prep flexibility).
3. Blend the Chip Base
– Add thawed corn to a food processor.
– Add ground flaxseed, Creole seasoning, turmeric, salt, and black pepper.
– Pulse until a thick, spreadable dough forms (slightly textured, not fully smooth).
4. Shape the Chips
– Spread mixture evenly onto dehydrator sheets (about ⅛–¼ inch thick).
– Use a pizza cutter to score the dough into chip shapes before dehydrating, this helps the chips break easily later.
5. Dehydrate
– Dehydrate at 115°F (46°C) for up to 3 days, flipping once the sheets are firm.
– Chips should be fully dry and crisp before removing.
Raw Vegan Nacho Toppings
Fresh Toppings
– 1 ripe avocado, mashed
– Sun-dried tomatoes, chopped
– Fresh jalapeño peppers, sliced
– Fresh cilantro leaves
Marinated Mushrooms
Ingredients
– Raw mushrooms, finely chopped
– Coconut aminos (enough to lightly coat)
Instructions
– Toss chopped mushrooms in coconut aminos.
– Let marinate for 10–15 minutes before using.
Raw Vegan Cashew Cheese Sauce
Ingredients
– 1 cup raw cashews, soaked 4–6 hours
– ¼–½ cup water (adjust for thickness); too much water will prevent fermentation. It should be thick after blending.
– 3 tablespoons nutritional yeast
– 1 tablespoon lemon juice
– ½ teaspoon sea salt
– 1 fresh garlic clove (optional)
– 1 Shallot (small onion) (optional)
Instructions
1. Drain soaked cashews.
2. Add all ingredients to a high-speed blender.
3. Blend until smooth and creamy.
4. Adjust seasoning and water for desired consistency.
Fermented Raw Vegan Sour Cream (Cashew-Based)
(Your go-to recipe, included as requested)
Ingredients
– 1 cup raw cashews, soaked 6 hours
– ½ cup water (for every cup of soaked cashews)
– 2 probiotic capsules
– Sea salt, to taste
– Black pepper, to taste
– Onion (finely chopped or powder)
– Fresh chives, chopped
Instructions
1. Drain soaked cashews.
2. Blend cashews, water, and probiotic powder until completely smooth.
3. Transfer to a glass jar, cover loosely, and ferment overnight at room temperature.
4. Once fermented, stir in salt, pepper, onions, and chives.
5. Refrigerate to thicken and develop flavor.
Assembling the Nachos
1. Lay out raw corn chips on a serving plate.
2. Spoon mashed avocado over the chips.
3. Add marinated mushrooms, sun-dried tomatoes, and jalapeños.
4. Drizzle with raw cashew cheese sauce.
5. Finish with fermented raw sour cream and fresh cilantro.
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