Radish Tortilla Chips and Raw Vegan Sour Cream
Description
A tasty raw vegan version of tortilla chips and sour cream. Great for when those Mexican food cravings hit! The chips utilize radishes, a veggie often by-passed in the produce sections but full of health benefits. The sour cream has been cultured with probiotics!
Recipe by
Ingredients
Radish Tortilla Chips:
10 radishes (washed, dried)
2 C Corn
6 campari tomatoes
1 tsp sea salt
2 T lime juice
.5 – 1 jalapeno
2/3 C chia seeds
Raw Vegan Sour Cream:
1 C soaked cashews (rinsed)
.5 to .75 C water
2 Acidophilus pills
dash of sea salt
Methods/steps
Radish Tortilla Chips:
1) In a high-speed blender, combine all ingredients except for the chia seeds.Blend on high until a smooth consistency is reached.
2) Once blended, add chia seeds by hand.
3) Spread mixture evenly on two nonstick dehydrator sheets.
4) Using a pizza cutter, cut a square pattern and then a diagonal through each square. Or, wait until mixture is somewhat pliable and cut using scissors.
5) Let dehydrate at 105 for 6-8 hours, then flip to mesh D sheets.
6) Continue dehydrating until crispy, about 12-24 hours.
Raw Vegan Sour Cream:
1) In a high-speed blender, blend all ingredients until smooth. Let blender run for a few extra seconds to warm up and jump start the fermenting process.
2) Once blended, place contents in a glass jar (without lid) and let sit in a warm/dark place for at least 24 hours.
3) One fermented, place in refrigerator.
