These raw nachos include every kind of topping under the sun. They’re inspired by Good Karma Cafe‘s raw nachos, an amazing organic vegan restaurant in Red Bank, NJ. Their menu describes the nachos as “House made crispy dehydrated nacho chips topped with Mexican sunflower crumble, creamy cashew sour cream, romaine lettuce, guacamole and fresh pico.” They are so delicious, and fresh, and really taste like nachos you’d get at a Mexican restaurant but without all the greasy tortillas.
Because there are so many different parts to this dish, I started a couple days ahead of time. I made my batch of Cashew Sour Cream the same day I made the Chicken Salad, so I could soak all my nuts at the same time. This recipe was very quick and easy, with minimal ingredients. I used a recipe from Food.com
- 1 cup raw cashews
- 1/4 teaspoon salt
- 1 -2 teaspoon apple cider vinegar
- juice of one small lemon
Cover cashews with water and soak for a few hours, or overnight.
Pour off all water, and place nuts in food processor.
Add 1/4 cup cold water, salt, vinegar and lemon juice.
Puree for 3-4 minutes or until completely smooth and creamy in consistency.
I soaked the cashews for about 4 hours. I probably should have let them soak overnight but you live and you learn.
Store that in the fridge overnight so it gets nice and chilly. The next day I started working on the pico de gallo. I deseeded and chopped 3 roma tomatoes and put them in a container. Then chopped about 2 tbsp of white onion and added it to the mix. I found already chopped red onion as a “managers special” at the store, so I got it to add to this and my guac. Only put in 1 tbsp in the pico, since I already have white onion. I personally like things onion-y, so if you want to omit the white onion and do 2 tbsp of red onion, that’s your prerogative Bobby Brown. I added about a tablespoon of fresh lime juice, closed the container, and shook it up. Store in the refrigerator.
The same night that I made the Chicken Salad, I soaked some sunflower seeds overnight to make the sunflower crumble. This recipe was a little tough to find and I halved what the recipe I did find called for since I wasn’t sure if I was going to like it or not.
Raw Sunflower crumble
- 1/2 c raw sunflower seeds, soaked overnight
- 1tbsp coconut aminos
- 1/8 tsp chili powder
- 1/2 seeded jalapeno
- a splash of water
Throw everything into your food processor and give it a whirl til it is combined and clumpy. The original recipe called for braggs liquid aminos, and additional cumin. I don’t have braggs so I subbed coconut aminos, and I don’t have cumin so I just left it out completely. Store in the fridge, and it will last 4-5 days.
The final major component of this dish is the Guacamole. Guac can be made a million different ways, to suit your taste and textures. This is how I like it
- 1 Ripe Haas Avocado
- 1 small jalapeno, seeded and diced small
- tbsp fresh lime juice
- tbsp chopped red onion
- small garlic clove, minced small
Mash the avocado to the best of your ability with a fork or knife. Add all other ingredients and continue to mash til combined. If you like a smoother guac, you can run this all through a food processor.
I took one heart of Romaine lettuce, and chopped off the end, releasing the leaves. Cut all the leaves off the tough “vein”, and give it a rough chop or hand shred. Pile into a bowl. I also took this time to add some fresh chopped cilantro to the pico I made the day before. Now it’s time to put it all together!!
I spy the infamous Corn Jicama salad in the background! They give you such a huge container, it goes for days. Plop a ice cream scoop of each ingredient onto the lettuce and sprinkle the corn and pico around. But what about the chips??
Like I said I don’t have a dehydrator, so I picked up a bag of Foods Alive brand Mexican Harvest Flax Crackers , for $5.99 at 14 Carrot. They’ll have to do for now, but they weren’t bad!
Ahh, the fruits of my labor! Amazing! And very spicy! The pico probably turned out to be my favorite part of it, along with the sour cream. The guac was good too but something about that fresh cilantro was just so yummy. It gives enough ingredients to make a few of these, I’d say 4. Since I halved the recipe of the sunflower crumble though, I probably only have enough for one more including that ingredient. If you want enough to make 4 full servings, double that recipe. Enjoy!