Raw Tostadas

I have been eating a lot of Mexican food lately.  Tacos, fajitas, and especially tostadas!  I love tostadas...loading them up with lots of flavorful, fresh goodness and a bit of spice in the form of home made delicious hot sauce!  I decided last weekend that it was about time I tried making raw tostadas, since I had some fresh sweet corn that I knew would make fabulous tortillas. 

The best part was, the tortillas didn't need to be fried or baked (I don't usually fry them anyhow), simply dehydrated!  They were like crunchy chips, but better.  I opted not to go the bean route with toppings this time, as I did not have time to soak and sprout, but insted made raw taco "meat" from walnuts I had on hand. 

There needed to be lots of veggies and produce on this as well, so I included tomatoes from my Dad's garden, fresh romaine, bell pepper, scallions, cilantro, and rich avocado.  The avocado was a must, as it is something I crave! 

Lastly, I made some almond queso fresco and some silky spicy chili almond sauce to drizzle over the whole thing.  Lets not forget the hot sauce as well!  They were lovely with the beautifully colored veg...almost too pretty to eat, but let's be honest, I was starving and I dove right in!  They may not have been traditional, but they were so freaking good! 

Raw Tostadas
Makes 6

Corn Tortillas:
2 cups fresh corn kernals
1 cup flax seed
1 tsp sea salt
juice of one lime
coconut oil, warmed to liquid
sea salt

Taco "meat":
2 cups walnuts, soaked and dehydrated
1 cup nutritional yeast
2 garlic cloves
1 Tbsp cumin
1 Tbsp chili powder
1/4 tsp chipotle powder
1/2 tsp sea salt

Almond "queso fresco":
1 1/2 cup almonds, soaked at least 6 hours and drained
juice of 1 lemon
1/2 tsp sea salt or to taste
filtered water

Chili almond sauce:
1/2 cup almond butter
1 small dried chipotle chili, soaked for 1/2 hour and drained, seeds removed
1 date, pitted
1 clove garlic
1/3 cup filtered water
2 Tbsp lime juice
2 sundried tomatoes
1/4 tsp sea salt or to taste

1 head romaine lettuce, chopped
about 30 cherry tomatoes, halved
1 bell pepper, diced small
1/2 cup chopped cilantro
1 bunch scallions, sliced
2 avocadoes, sliced

hot sauce* to serve

To make tortillas, combine the corn, flaxseed, lime juice and sea salt in the food processor and process until smooth.  Add a little filtered water if needed (if not blending because it is too thick).  Divide the corn dough into 6 balls, and flatten each out into circles onto a teflex lined dehydrator sheet, about 1/8 inch thick.  Dehydrate for about 20-24 hours or until crunchy.  Brush with coconut oil, and sprinkle with sea salt. 

For the taco meat, combine the walnuts, garlic, spices, yeast, and sea salt in a food processor and process until finely ground.  Add a little water (1 Tbsp at a time) and pulse until the mixture comes together and resembles ground beef but is not too wet.   Remove from the food procesor and set aside. 

For the almond queso fresco, place the almonds, lemon juice and sea salt in the processor and process until smooth.  Add a little water (1 Tbsp at a time) as needed until it reaches the consistency of goat cheese.  Remove from the processor and set aside in the fridge. 

To make the almond chili sauce, combine all ingredients in the food processor and process until smooth. 

To assemble, place a tortilla on a plate.  Top with some lettuce, some taco meat, some cherry tomatoes, cilantro, scallions, and a few slices avocado.  Sprinkle with queso fresco, and drizzle with chili almond sauce.  Repeat with other 6 tortillas, and serve!

*I used Bon Appetit's hot sauce recipe, using half habanero, half anaheim chilies. You can find it here:


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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. September 7, 2012 at 16:45

    I have been eating a lot of Mexican food too lately, and these look so amazingly good! Wow! I would never have thought raw tostadas were possible. Thank you for sharing, sweet friend!

    • September 8, 2012 at 02:27

      Thanks Monet :)! Wish I could share them with you!

  2. September 7, 2012 at 18:51

    This sounds wonderful..

    • September 8, 2012 at 02:27

      Thank you :)!

    • September 8, 2012 at 02:26

      Thank you :)!

  3. September 8, 2012 at 02:52

    Just looking at the pictures is making me hungry...oh how I could go for these right now.<br /><br />Quick question what dehydrator would you recommend? Many of your delicious raw recipes call for one.

    • September 8, 2012 at 02:59

      I would definately reccomend an Ecalibur! The one I have was my parent's from about 20 years ago, and it still works like a charm!

    • September 8, 2012 at 16:25

      Thank you :)!

    • September 8, 2012 at 16:27

      Thanks so much :)! Glad you visited!!!

  4. September 8, 2012 at 15:04

    This looks sooo good Amy! I have to try your tortillas. Me and J would love them Im sure! I made taco salad last week - base of romaine, walnut taco meat, cashew sour cream, avocado, cheeze sauce, and salsa. We ate it in the boat on the lake one night. <br />What can i use in place of the dried chipotle? I can't get them around here :(

    • September 8, 2012 at 16:30

      Thanks Heather :)! Your taco salad sounds like the one I had last night (and the one I make most of the time when I don't want to mess with tortillas) ;)! Eating it on the boat sounds lovely! You can use any other spicy pepper, it just won't be as smokey.

  5. September 8, 2012 at 20:41

    Dear Amy, this is something I know I would enjoy! I am a big fan of Mexican flavors. This looks fresh and delicious. Blessings, your friend, Catherine

    • September 9, 2012 at 03:03

      Thanks so much :)!

  6. September 9, 2012 at 11:22

    Gorgeous, Amy! Now I'm craving Mexican food :)

    • September 9, 2012 at 14:48

      Thanks Liz :)!

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