Vegan Tostada

For the corn tortillas:
In a high powered blender, add corn, ground flax, salt and water. Blend until smooth. Spread into even rounds on a dehydrator tray at approximately 1/4-inch thickness. Dehydrate at 115ºF for 8–10 hours or until crispy.

Alternately, this may be done in an oven on lowest temperature setting for about 1 hour. They are done when crispy.

For the cashew cheeze:
Blend cashews and water in high powered blender until smooth. Set at room temperature, in large, wide mouth glass jar, covered overnight to ferment slightly. After 8 hours, add herbs, seasonings, red bell pepper, and salt.

For the fresh veggies:
Sprinkle chopped tomatoes and Thai basil with aminos and a touch of olive oil.

To assemble, take one corn tortilla and spread cashew cheeze on one side. Top with shredded cabbage and tomato mixture. Serve with fresh sliced avocado and hemp seeds.