Raw Vegan Jicama Nachos with Salsa

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I went to the supermarket the other day and saw this GIANT LUMP! I was like, “WTF is this?!” A JICAMA!

But anyway, I first heard about this while I was watching the Howcast video series about raw vegan food with Ron Russell. One of the videos was about making nachos with this exotic Mexican potato, and I was thinking then, “oh yes – if only Jicama existed, cos I have never seen it before”. To my awesome surprise, they must be in season now because they’re everywhere!

I really think this potato kind of reminds me a much less sweet version of Asian pear, maybe the one I bought was a bit overripe? Still, it’s a very nice and crunchy!

If you really don’t like this completely raw, you can make all of this, then transfer it onto a dehydrator for 6 hours or so, or put it in the oven on the lowest setting and wait the equal amount of time. That way, you can enjoy this with a cooked flavour.

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Raw Vegan Jicama Nachos with Salsa

Chip
1/2 jicama

Vegan Nacho
1/2 cup sunflower seeds, pre-soaked
1/2 red pepper
2 tablespoons unsweetened almond milk
2 tablespoons lemon juice
1 1/2 teaspoon cumin
1 1/2 teaspoon coriander
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon Himalayan/sea salt
A pinch of red pepper flakes

Salsa
1 tomato, diced
1 tablespoon red onion, diced
1 teaspoon lemon juice
1 teaspoon extra virgin olive oil
A few sprinkles pepper
A sprinkle of Himalayan/sea salt

To make the Nacho Chips: Peel the jicama, then chop it in thin, nacho-like slices. Lay them on the bottom of a plate.

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To make the Nacho: Soak the sunflower seeds in warm water for about 30 minutes, then drain and put it in the blender, along with all the other ingredients for the vegan nacho. Blend on full speed until the “cheese” becomes completely smooth. For this particular one, it tastes better smooth than chunky.

Spoon the nacho over the jicama chips.

To make the Salsa: Dice the tomato and small amount of onion and combine them in a bowl, then add the lemon juice, extra virgin olive oil, pepper and salt. Stir briefly and pour the salsa on top of the vegan nacho cheese.

To make this taste even better, put it in the dehydrator or in the oven with the lowest settings (around 100F) for a few hours. Alternatively, you can also bake this in the oven on 300F for about an hour. This will make everything just so much more flavourful!

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Raw Vegan Jicama Nachos with Salsa
Serves: 2
 

Ingredients
Chip
  • ½ jicama
Vegan Nacho
  • ½ cup sunflower seeds, pre-soaked
  • ½ red pepper
  • 2 tablespoons unsweetened almond milk
  • 2 tablespoons lemon juice
  • 1½ teaspoon cumin
  • 1½ teaspoon coriander
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Himalayan/sea salt
  • A pinch of red pepper flakes
Salsa
  • 1 tomato, diced
  • 1 tablespoon red onion, diced
  • 1 teaspoon lemon juice
  • 1 teaspoon extra virgin olive oil
  • A few sprinkles pepper
  • A sprinkle of Himalayan/sea salt

Instructions
  1. To make the Nacho Chips: Peel the jicama, then chop it in thin, nacho-like slices. Lay them on the bottom of a plate.
  2. To make the Nacho: Soak the sunflower seeds in warm water for about 30 minutes, then drain and put it in the blender, along with all the other ingredients for the vegan nacho. Blend on full speed until the “cheese” becomes completely smooth. For this particular one, it tastes better smooth than chunky.
  3. Spoon the nacho over the jicama chips.
  4. To make the Salsa: Dice the tomato and small amount of onion and combine them in a bowl, then add the lemon juice, extra virgin olive oil, pepper and salt. Stir briefly and pour the salsa on top of the vegan nacho cheese.
  5. To make this taste even better, put it in the dehydrator or in the oven with the lowest settings (around 100F) for a few hours. Alternatively, you can also bake this in the oven on 300F for about an hour. This will make everything just so much more flavourful!

 

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