1 jicama, peeled and grated
1/4 cup water or nondairy milk
2 tablespoons fresh basil
1 large green onion
salt, to taste
1 1/2 tablespoons tahini, optional
1. Put the grated jicama in a large bowl. Puree the mango in a food processor or blender, with just enough of the liquid to make a thick sauce.
2. Add the seasonings, and the tahini if you want to make a thicker, creamier and more filling sauce.
3. Let the jicama marinate in the sauce, covered in the fridge, for an hour or more to break down some of the starch.
Serve over a bed of greens, topped with cashews or a sunflower seed-nutritional yeast mixture.
Source of recipe: To watch a free video of me making this jicama recipe with mango-basil sauce, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/jicama-recipe