These Vegan Mexican Tostadas are crunchy, savory and creamy and are exactly what you’re looking for in a perfect tostada! There’s crema in the soyrizo, there’s jackfruit in the salsa verde…It’s just too good to not try! Tostadas were one of my childhood favorites and, growing up Mexican, my mom made the best. I’m so excited to share my vegan version of a Mexican classic with you all!

While some say that tostadas likely originated in Oaxaca, Mexico,  the origins aren’t exactly clear. Traces of tostada history can be found all throughout Mesoamerica. Mesoamerica is a large cultural and historical region that includes just about half of Mexico and most of Central America. There are so many shared elements of Latin culture that can be found throughout this region. I think it’s so neat to share so much beauty with other countries and people. While imaginary country lines divide us, our food, dances, language, and traditions will always shine light on our common ground and unite us.

This Vegan Mexican Tostada recipe can be enjoyed all by yourself or can be perfect for when you’re having company over. It’s always fun to see how people choose to stack their ingredients on top of their tostada. It’s even more fun to see them try to be neat when they’re eating it! Let’s be honest.. It’s near impossible to eat tostadas neatly so can we just accept that and dive into them guilt free? Great!

Can I give you just a quick tip? Try soaking your cashews overnight if you can! It really helps to make the crema more creamy, less chunky. Oh, and make sure they’re unsalted!

I know these Vegan Mexican Tostadas will bring you as much joy as they have to me and my loved ones.