This is a healthy alternative to store-bought tortillas -- with a bonus vegan sour 'cream' recipe!


  • 4 medium zucchini, peeled

  • kernels from 2 fresh corn cobs (frozen equivalent is OK)

  • 125 g (4 oz) psyllium powder

  • 2 tablespoons fresh garlic, crushed

  • 1–2 teaspoons onion powder, depending on your taste preference

  • 1 tablespoon turmeric powder

  • 170 g (6 oz) flaxmeal, ground

  • 2 teaspoons salt

  • 1⁄4 teaspoon ground black pepper

  • 480 ml (16 fl oz) water

  • Sour Nut Cream

  • 250 g (8 oz) raw cashews, soaked for 3–4 hours

  • 2 limes, juiced

  • 2 dessertspoons nutritional savoury yeast

  • 1 medium clove of garlic, peeled and crushed

  • salt and pepper, to taste


  • 1.

    Blend the zucchini and corn until smooth and then add the balance of the ingredients.

  • 2.

    Slowly add in the water keeping some in reserve to adjust consistency for spreading onto teflex sheets or baking paper. It might take you several attempts to achieve this. Be assured, practice makes perfect.

  • 3.

    Spread a layer approx. 3–4 cm (1 inch) in size onto your heat resistant paper, ensuring there are no holes. Set the dehydrator to 42.4°C (115°F) or put the oven on less than 50°C (122°F), fan on and door open for 2–3 hours. Take care not to fully dry the tortillas, as you need to be able to fold them. It is better to turn them over at the halfway mark, simply by flipping the entire sheet and peeling it off the tortilla.

  • 4.

    Fill your tortillas with the nueces molidas (ground walnuts), sour nut cream, spicy corn salsa and no-refried beans.

  • Sour Nut Cream:

  • 1.

    Combine all the ingredients in a blender until a creamy consistency is achieved. Feel free to use lemons if limes are not available. Lemons will achieve a more sour flavor.


This recipe is from the Raw Vegan Meals cookbook.

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