Rachel Carr speaks modestly about her considerable talents, which turn things like walnuts and avocado into other things like chorizo and ice cream. She smiles broadly when I suggest that her skill, making great-tasting vegan and raw food, might be more difficult than “real” cooking — after all, making everything from scratch takes on a whole new meaning when you make your own sour cream. “You just put stuff in the blender,” she says. Right.

Ms. Carr is the chef and owner of Six Main, a new, mostly vegan and raw food restaurant that opened in June in the elegantly renovated 1902 Chester Savings Bank building. Before then, Ms. Carr was the executive chef at the award-winning Cru Restaurant in Los Angeles for six years, after which she ran the kitchen at SunCafé, a raw food restaurant in Studio City there. The blender in question is the high-speed Vitamix, darling of raw-food chefs because it’s powerful enough to pulverize nuts and grains into creamy substances like the silky herbed cashew cheese in Ms. Carr’s exceptional raw jicama ravioli.

But it would be a mistake to reduce Ms. Carr’s artistry to sleight of hand or mimicry. The forms are familiar — entrees on the often-changing menu also include a raw-food tostada and linguine, and vegan potpie, mole enchilada and beet burger. But her cuisine is unique, distinctive and exciting, eliciting rounds of “utterly delicious” and “pretty fabulous” from my dining companions throughout the meal.

Sometimes Ms. Carr’s renditions almost seem to have an edge on the originals. Whisper-thin, jicama ravioli wrappers contrasted appealingly with the creamy filling, and their fresh, delicate sweetness was delightful with the lively, tart and tangy sun-dried tomato-hazelnut Romesco sauce.