Sweetly Raw – Raw Vegan Nachos (And Cookie Dough Soft Serve)

Who else loves nachos? Its a guilty pleasure of mine... but it doesn't have to be an unhealthy indulgence. I have an incredibly healthy and delicious raw vegan nacho recipe to share with you today. I made them for dinner tonight and will be making them again soon - perhaps even tomorrow! (By the way, I'm writing this while watching The Bachelorette. Are you tuning in this season?). I've used a secret ingredient for the chips. Can you guess just by looking at the photo?! 😉

While there are several components to the recipe, its actually very easy to throw together. I'll share a few tips along the way to quicken the process for you.

Ok, lets break it all down!

I used a Mexican root vegetable called jicama (pronounced hick-ah-mah) for the chips! It's high in water and really crunchy, making it the perfect base for the nachos. You should be able to find it most grocery stores in the produce section. I can find it at most of the stores in my city but not all of the time.

See tips at the end of the recipe.

Raw Vegan Nachos


1 jicama, peeled and sliced thin on a mandolin*

*Make sure to slice it thinly but thick enough that it will hold its shape when you pick up the slices.

Sour Cream (Keeps up to 7 days in the fridge)

1 cup raw cashews

1/2 cup water

3 tablespoons lemon juice

½ teaspoon apple cider vinegar

½ teaspoon onion powder

1/4 - 1/2 teaspoon himalayan or sea salt

Blend all ingredients until smooth and creamy in a high speed blender.


Cheddar Cheese Sauce (Keeps up to 7 days in the fridge)

1 large red bell pepper

1 cup cashews

3 tablespoons nutritional yeast

1 tablespoon tahini

2 teaspoons onion powder

1 1/4 teaspoon sea salt

1 clove garlic

2 tablespoons lemon juice

Blend all ingredients until smooth and creamy.


Simple Salsa (Keeps 2 days in the fridge)

3 Tomatoes, chopped small

¼ red onion, chopped small

½ cup cilantro, chopped

½ jalapeno pepper (optional),

Himalayan salt and lemon juice, to taste

PULSE the tomatoes in a food processor keeping some texture. Transfer to a bowl. Pulse the bell pepper and onion. Add to the bowl. Add the cilantro, salt, and lemon juice. Taste and re-season.


Crumbled Tofu (Not raw)

1/2 block extra firm tofu, crumbled by hand

2 teaspoons tamari

1 teaspoon chili powder

Heat a frying pan and add all ingredients. Cook on high heat, stirring often for 8-10 minutes, until hot and fragrant.


Taco Meat (Raw) (Keeps up to 7 days in the fridge)

3 sundried tomatoes, soaked at least 30 minutes, drained and finely chopped

1 cups walnuts

1/4 cup pumpkin seeds

1 teaspoon chili powder

1 teaspoon cumin

2 teaspoons tamari

Grind the pumpkin seeds FIRST in the processor. Add the walnuts and spices, grind to crumbs. Add the tamari and tomatoes. Process briefly, just to combine.


  • Jicama chips
  • Cashew sour cream
  • Cheddar cheese sauce
  • Salsa
  • Tofu or walnut meat
  • Diced avocado

Arrange a layer of jicama on a plate. Top with the cheddar sauce, add spoonfuls of salsa, sprinkle the tofu, and drizzle the salsa. Arrange the avocado on top. Voila!


  • Make the sour cream first since its white and don't worry about cleaning the blender before making the cheddar sauce (no need to soak the cashews first).
  • Pressed for time, skip the tofu/walnut meat all together.
  • Simply use diced tomato instead of making the salsa.
  • Make the sour cream and cheese the day before eating. Their flavour gets even better as they sit in the fridge overnight anyway.
  • Can't find jicama? Use zucchini slices (or rice chips)

Need to satisfy your sweet tooth?

Try my vegan Cookie Dough Nice Cream!

You can find the recipe HERE on my instagram where I posted a few weeks ago.

Have a fabulous week guys! xo


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