Corn Tostadas

I’m often asked if I miss cooked food. My answer is: have you tried my corn tostadas? I’m enjoying all my raw vegan creations so much, I’m not missing out on flavor or variety! In fact, if I want to munch on something savory, I whip up a perfect guacamole and make corn chips for dipping and eat to my heart’s content! Nothing fried here so I can enjoy the flavor without remorse.

These corn tostadas are made up of a simple four ingredient base. We enjoy them so much, I have to make a fresh batch every week.

Here’s my recipe:

For the corn tostadas:

  • 3 cups organic yellow corn, fresh or frozen (make sure to thaw out first if using frozen)
  • 1/3 cup fresh ground golden flax
  • 1/3 cup water
  • 1/2 teaspoon sea salt

How to: Add all ingredients to a high powered blender. I use this Vitamix. Blend well, stopping to scrape down sides as needed. Should resemble a thick paste when done. Optionally, you could leave it somewhat chunky for texture. It’s great either way.

Spread thinly on non-stick *dehydrator sheets in round shapes. I often spread the mixture to fill the entire sheet in a rectangular shape. I figure, I can break it apart once it’s done and crispy. If you want it to look pretty and round, then it’s worth the extra trouble to shape it. Your call though. Once dehydrated, they store in an airtight container for months.

*This is the dehydrator I own and love! If you don’t have one, use your oven on it’s lowest setting to bake these tostada shells until crispy. Keep in mind that if you use your oven, there is no way to control the temperature from going above 115° so it will no longer be a raw food, but it is a good way to experiment and create some tasty vegan dishes.

To serve:

Spread this cashew cheese on your tostada. Top with finely shredded cabbage and this fantastic guacamole recipe or just fresh chopped avocado.

Top with this tomato mushroom salsa:

  • 1 roma tomato, chopped
  • 2 mushrooms, chopped (crimini, baby portabella or white mushrooms work well)
  • 1 Tablespoon thai basil, chopped (regular basil works well too)
  • light drizzle extra virgin olive oil (approx 1/2 teaspoon)
  • pinch of sea salt or splash of aminos

Serve on it’s own or with a simple side salad of chopped romaine hearts drizzled with a bit of aminos.


Hope you’re hungry because this is one tasty dish! Enjoy!


disclaimer: this post contains some amazon affiliate links. Every purchase provides a small commission that helps keep this blog running so I can continue sharing so many more great recipes with you. All opinions are my own. Rest assured, if I don’t love it, I won’t share it.

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