top of page
Featured Posts


This recipe is super easy and quick to throw together anytime, but especially during these hot summer nights. It gives your taste buds a kick while getting in tons of fresh veggies and nutrients. Great dish to serve for a party too. Enjoy!


1 tbs to 2 lime juice

Himalayan salt to taste

1 cup red cabbage (thinly sliced)

1 medium carrot (peeled & shredded -about 1/2 cup shredded)

1/4 cup cilantro

1/8 cup red onion (finely chopped)

1/2 cup prepared salsa or my salsa from "Be Vegan - Skip the Diet, Just Eat Healthy"

1 15 oz. can vegan refried beans

4 5 inch corn tortillas (look for organic with very minimal ingredients)

1/2 small avocado thinly sliced (for garnish)

1/2 to 1 jalapeño (thinly sliced for garnish)

Vegan Cashew Cream

1 c raw cashews (soaked and drained)

1/2cup water (or a bit more depending on desired thickness)

1/4 tsp salt

1. Set oven to broil.

2. Whisk lime juice, salt in a large bowl. Add in cabbage, carrot, cilantro, red onion, and combine.

3. In a high speed blender combine cashews, water, and salt to make the cashew cream. Blend on high for 1-2 minutes until creamy and warm.

4. Heat up the refried beans on the stove. Broil tortillas on baking sheet for 2 to 3 minutes until crispy and browned tostadas, flipping a few times as needed. Watch them closely so they don’t burn!

5. Spread refried beans on tostadas. Top with the salad mixture. Add a dollop of the cashew cream, and garnish with avocado, jalapeño, as well as more cilantro and lime if desired.

Serves 4.




Recent Posts
bottom of page