Saturday, January 18, 2014


The spicy cashew cheese and the refreshing jicama go so well together in these little pierogies. This is definitely a recipe to make for friends that are new to raw food to get them "hooked", and it is pretty easy to make. The cashew cheese filling works well on it's own too as a spread for sandwiches, a dip, or as a kale chip flavoring cheese. It is so versatile and I have used it in many ways!



1 jicama, peeled
1 chipotle cheese filling recipe

Chipotle cheese filling recipe:

1 1/2 cup raw cashews (soaked in water for 2 hrs minimum then rinsed)
1 small roma tomato (about 1/4 cup chopped)
1 garlic clove
2 tablespoon lime juice
1 tablespoon Bragg liquid aminos
2 tablespoon nutritional yeast
1/2 teaspoon chili powder
1 teaspoon chipotle chili powder
1/2 teaspoon oregano


To make the jicama wrapper:

Use a mandolin and slice the jicama into paper thin rounds. Set aside

To make the cheese filling:

In a high speed blender, put all the ingredients together and blend until extra creamy. Put in a bowl and cool in the fridge for at least one hour to harden a bit before using.

To assemble:

Place a small dollop of cheese filling on the jicama rounds and close them in half like a pita pocket.

Eat them as fast as you can or somebody else will! ;)

Bon appetit!

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