Sunny Raw Jicama Cilantro Nachos

After a recent visit to Sun Cafe, I was inspired by a dish they make there called “sun nachos”.

Sun nachos are completely raw vegan nachos made using raw jicama slices as chips, and the toppings range from nut-based sauces to veggies and guacamole.

They’re delicious, and you can top them however you like! Here is my take on the concept:

raw vegan nachos made with jicama slices


Cilantro Sauce Group

  • 1/4 c sunflower seeds
  • 1 1/2 c cilantro
  • 2 limes, juiced
  • 3/4 – 1 c water

Taco Nut “Meat” Group

  • 2 TBS sunflower seeds
  • 2 TBS almonds
  • 2 TBS pine nuts
  • a few shakes of each cumin and garlic
  • 2 olives

Toppings Group

  • 1/3 pint cherry tomatoes, halved
  • 12 black olives
  • 1/4 c fresh corn
  • 1/4 – 1/2 of an avocado (more if you like)
  • 1 fresh jalapeno


  • 1 jicama

raw vegan nachos made with jicama slices ready to eat


  • Slice up the jicama. I used a mandoline to make the process go by MUCH quicker. You could also use a food processor with a slicing plate, or an old fashioned knife if you don’t have any of those other gadgets.
  • Set the jicama slices on plates. Arrange them so that they overlap each other a bit, similar to the way you would arrange nacho chips. You might need more than one plate depending on how big your jicama root is.
  • In a food processor, combine all ingredients in the taco nut “meat” group. Pulse until you have very small pieces; they will resemble taco meat crumbles in size.
  • Sprinkle your newly made taco crumbles over the jicama “chips”.
  • In a blender, combine all the ingredients for the cilantro sauce group. Blend until everything is an even consistency.
  • Drizzle the cilantro sauce over the nachos.
  • Finally, top your nacho creation with all of the ingredients in the toppings group.


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