GF Recipes, Raw Foods, Vegan

Raw Cheesy Vegan Tacos

32 Comments 15 April 2013

Raw Cheesy Vegan Tacos

Last week was a fantastic one in the food realm. I decided that I would eat high raw vegan for the week. Within days, I had high energy (enough to throw in two extra workouts), my complexion cleared, and I started craving food that is actually good for my body instead of the usual foods that I crave. Even out for birthday dinner, I was excited about eating a gorgeous veggie salad with a side of quinoa. I wasn’t even tempted by the plate of cheesy nachos in front of the birthday boy.

But I must have had Mexican food on my mind, because these Raw Cheesy Vegan Tacos seemed to pop out of my kitchen the following day.

They are actually quite easy to make. The “tortilla” is a thinly sliced piece of jicama, but the flavor comes from the Spicy Vegan Cheese. Just spread the jicama with cheese, add your favorite taco fixin’s, and enjoy.

Raw Cheesy Vegan Tacos

by Heather


  • 1 jicama, in round slices
  • 1 avocado, sliced
  • Spicy Vegan Cheese (recipe below)
  • Sunflower sprouts
  • Chopped tomatoes
  • Cucumbers, sliced thinly
  • Veggies of your choosing


1. Peel jicama and slice finely using a Mandolin slicer.

2. Spread jicama tortillas with Spicy Vegan Cheese.

3. Top with veggies and avocado.

4. Fold and eat!

The cheese recipe is also super easy to make. Just toss a few ingredients into the food processor, and there you have it!

Spicy Vegan Cheese

by Heather


  • 1 c. cashews
  • 1/4 c. chopped red pepper
  • 1/4 of a jalapeno
  • 1 clove of garlic
  • 1/2 T. tumeric
  • 1/2 tsp. salt
  • 1/4 c. water


1. Toss all ingredients in the food processor and mix. Stop several times to scrape down the sides of the bowl. Process until smooth.

2. Use with raw tacos, crackers, or as a veggie dip.

3. Keeps in the refrigerator up to a week.

Makes 1 cup

I hope you enjoy these as much as I do!

Readers, dish!

  • What is your best raw foods experiment?
  • What is your favorite vegan cheese?

This recipe will also be shared with:  Fat TuesdaySlightly Indulgent TuesdaysGluten-Free WednesdaysAllergy Free WednesdaysRaw Foods Thursdays,Wellness WeekendsHealthy Vegan FridayGluten-Free Fridays, and Anyone Can Cook Fabulous Vegetarian Food

Your Comments

32 Comments so far

  1. Johnna says:

    These are beautiful! I love jicama for taco shells and can’t wait to give this cheese a try. Yum!

  2. My first thought was the same as Johnna’s … beautiful!! I’m so glad that Diane taught us all that jicama trick. And your raw cheese looks incredible! :-)


    • Heather says:

      Oh, Shirley, I was thinking about those egg salad/guacamole filled jicama tortillas when I was typing last night! (Were they called guaco tacos? LOVE!) I wanted to share the story of eating them at your house for the first time, but I was pressed for time to post. I think of Diane, Johnna, and you every time I make jicama tortillas!

  3. Patinaware says:

    I just saw this on FB, and had to comment!

    I’ve seen MANY raw recipes over the last 3 years, but have NEVER seen one that used a jicama for the shell! Love this idea, and will be trying it by the weekend!

    Thanks for sharing!

  4. Amber says:

    Hi Heather,

    Well, I can tell you that Mexican is my favorite food. I could eat it every night (er, every day). And this raw versions is just brilliant. I LOVE finding new uses for foods, and I concur with all the other comments about those jicama shells. Brilliant. I hope to get my hands one some organic jicama soon! I my dying to try this. It all looks so refreshing, vibrant and delicious!!!

    Inspired again by the beautiful Heather. :-)

    • Heather says:

      Amber, Mexican is my favorite cuisine as well! Growing up in Southern California made me lover of all things rollable, wrappable, and slathered in guacamole! Thanks for the sweet comment. Hugs to you!!

  5. Laura says:

    Jicama-brilliant ingredient Heather! Gorgeous photos that make me want to eat these incredibly healthy tacos right now :)

  6. Candy says:

    Are the cashews soaked?

    Looks fabulous. <3 :)

    • Heather says:

      Candy, I’ve made it both ways. When I soak the cashews the cheese is creamier. But I actually prefer unsoaked, because there’s a little more texture to the cheese. Thanks for stopping by!

  7. omg! You must have known I am on a cleanse and would need a fun, new recipe to perk up with.
    Awesome =)

  8. What a cool way to use jicama! Totally pinning this and then trying to get my hands on some :)

  9. Ricki says:

    They’re beautiful! And I bet I would even like jicama this way. 😉

  10. Linda says:

    Beautiful, Heather! After having the jicama slices that Diane made, I tried making my own, but without a mandolin I couldn’t get them thin enough to work. This post might make me break down and buy one. I love the idea of using them for taco shells now that I’m mostly grain free.

  11. I just had jicama for the first time a few months ago! Why it has taken me so long I have not a clue! I am hooked. It was like the more I ate the more I liked it! The tacos and cheese sauce looks great! :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    We have a Gluten Free gift basket giveaway this week! One lucky winner will score an awesome basket, just in time for Mothers Day!

    Cindy from

  12. Such an interesting use of jicama! I bet they lend an awesome crunch to these tacos!

  13. That sounds so fresh and delicious!

  14. Gena says:

    I’ve used jicama as a taco before, and it works WONDERFULLY. So glad to see you feature this method! Beautiful photos and recipe :)

    • Heather says:

      Thank you, Gena! I love that jicama is so versatile. And it is so moist but still has a satisfying crunch like a taco shell. Perfect combination!

  15. Kathryn says:

    What a beautiful meal. We have realized dairy, even in the small amounts we’ve had it is causing problems here. It’s time fo us to try a homemade vegan cheese so I will start with yours. :-)

  16. Hi Heather, I love the idea of using jicama slices as taco shells, and would like to feature your outside-the-box thinking in an upcoming Veggie Quest post on jicama. (Linked back to this page, of course!) Would you be open to that? If so, send me a message at leliav2.0 at gmail dot com. Thanks!

  17. Kristine Griffin says:

    This is the first “real” recipe I have found searching the internet. It will say healthy then in the ingredients there will be a can of something. I want to eat completely natural (and I live in a small town) and it is so hard to find a really healthy homemade recipe. Thank you!!!


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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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