Radish Tortilla Chips and Raw Vegan Sour Cream

By Chef:  Callie England
Posted: February 9, 2011


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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!


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


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.