this vegan crunchwrap supreme is something you must try! it is meaty, cheesy, and absolutely full of comfort.
THIS BLOG POST & SOME PICTURES HAVE BEEN UPDATED AS OF FEB 2025.
the inspiration
Prior to going vegan I didn’t enjoy much fast food. However, there was one thing I did aways love and that was a Crunchwrap supreme from Taco Bell. So, I knew I wanted to recreate this recipe in a fun vegan way!
This vegan Crunchwrap supreme has everything you want and more. Filled with vegan ground beef, vegan nacho cheese, vegan sour cream, chips, and folded into the iconic Crunchwrap supreme shape.
While it is a bit time consuming trust me when I say these are well worth the effort. These have been one of the most popular recipes I shared and for a good reason!
the ingredients
- Vegan Ground Beef: you can use any vegan ground beef you like for your vegan crunchwrap supreme. I personally am opting to use Beyond Meat. However, there are plenty of options out there now to choose from.
- Onion: I like to cook my vegan ground beef with onions and to add flavor.
- Olive Oil: we will use a bit of oil to sauté the vegan ground beef and onions.
- Taco Seasoning: I like to use this to flavor and season the vegan ground beef. Any brand will work just as long as there is no dairy in it.
- Tortillas (2 sizes): for this recipe you will need a large burrito size tortilla and a smaller street taco size tortilla. I personally opt for the carb balance tortillas as they taste the same and I prefer them.
- Tortilla Chips: we need some crunch for our vegan crunchwrap supreme! I find it easier to just add in a few tortilla chips but you can also use a tostada if you prefer.
- Tomatoes: we will use this as a topping in our vegan crunchwrap supreme.
- Lettuce: we will use this as a topping in our vegan crunchwrap supreme.
- Vegan Sour Cream: we will use this in the vegan crunchwrap supreme for tang and creaminess. I am using the brand Forager’s. I also like Tofutti or I will add in vegan Greek yogurt.
- Carrots: we use these in the vegan cheese sauce to add color.
- Yukon Gold Potatoes: we use these in the vegan nacho cheese sauce for consistency and as the base. I like yellow or gold potatoes best for this.
- Cashews: I like to combine cashews and potatoes into my vegan nacho cheese sauce. If you have a nut allergy you can either swap it out for white beans or omit it completely.
- Non-Dairy Milk: we will use this to blend the vegan nacho cheese sauce. You can use any unsweetened and unflavored non-dairy milk you like. Keeping in mind coconut milk could change the flavor.
- Vegan Cheddar Shreds: I like to add this into my vegan nacho cheese sauce to help with the flavor and the consistency.
- Nutritional Yeast (Nooch): will add umami and cheesiness to the vegan cheese sauce. Feel free to omit if you do not like to use it.
what is a vegan crunchwrap supreme?
If you don’t live in the US or have never been to Taco Bell, you may not know what a Crunchwrap even is.
A Crunchwrap usually consists of a crispy tostada shell, seasoned ground beef, nacho cheese sauce, sour cream, lettuce, and tomato, all wrapped in a six-sided tortilla. So, it is actually very easy to make vegan at home!
Taco Bell is also actually a VERY vegan friendly place and you can get a black bean Crunchwrap fresco style that is delicious. I do enjoy one of those and a spicy potato taco once in a while.
preparing the vegan nacho cheese sauce
There are a few steps to this recipe but if you just set aside some time and go in order it will be totally fine! I like to first start by making my vegan nacho cheese sauce.
First, you will boil the cashews, carrots, and potatoes for 30 minutes or until fork tender. While they boil this then allows you to work on cooking the vegan ground beef and preparing the rest of the ingredients.
Once everything is soft you will add it into a blender. If you are using a glass blender be sure to wait so you aren’t putting hot ingredients in. Then, you add in the non-dairy milk, nutritional yeast, salt, and vegan cheddar shreds. Blend until everything turns smooth and creamy.
Now, your vegan nacho cheese sauce is all done! This will thicken as it cools so if you need to microwave it or warm it on the stove again to thin it while you make them that is fine.
preparing the vegan ground beef
When I first made this recipe back in 2019 we didn’t have as many vegan ground beef options as we do now! So, feel free to use whatever works best for you. I do prefer either Impossible or Beyond Meat for this. However, you could also sub in a crumbled tofu or cooked lentils if you prefer. I also like Abbot’s Butcher as a more whole food option.
In a big pan you will sauté the onions in olive oil for a few minutes. The onions add flavor to the vegan ground beef. Then, add in the vegan ground beef and the taco seasoning. Cook everything over a medium heat until the vegan ground beef is browned. I also like to add in a little water as I cook the vegan ground beef to keep it moist.
If you would like to add in other seasonings you of course can. I find using the taco seasoning is enough when combined with all the other flavors in the vegan crunchwrap supreme.
tips for folding and wrapping the vegan crunchwrap supreme
The first time I made a vegan crunchwrap supreme I was the most nervous to fold it. But to be honest it is actually so easy to do and it doesn’t matter if it isn’t perfect. However, here are some tips and tricks!
- Use the small street taco as a guide. I like to first place that down on the middle of my large tortilla to see where the filling should go. Do not let all the layers of filling go past the circle. So, I will add my first layer, spread it out, and then compare it to the size of the street taco tortilla. If it is too small I will spread it out more, if it is too big I will push it into itself more.
- Be patient. When you go to fold the edges up take a deep breath and be patient with yourself.
- Don’t work with cold tortillas. Tortillas are better to work with when they are room temperature, it makes folding easier.
- Fold a side, and then crease it. I like to fold up a side, and then use my hands to really crease and push it down. Then repeat the next time I fold up a side. This helps to make a tighter seal.
- Keep them folded side down. While you are folding all your crunchwraps I keep them folded side down so they do not open up. I also cook them folded side down first so the heat seals it up nicely.
why you’ll love this recipe
If you have never made homemade vegan Crunchwraps before you are in for a real treat! This vegan Crunchwrap supreme is exactly like its non-vegan counterpart. Filled with all the same elements it has everything you know and love minus the animal products.
While it is a filling meal it doesn’t leave you feeling overly full or sick either. I loved having these in my fridge to enjoy for lunch it was so fun.
more veganized fast food
vegan crunchwrap supreme faq
- Is this recipe nut free? No. However, you can omit the cashews or swap them for white beans. You will also need to make sure your vegan sour cream and non-dairy milk is nut free.
- Is this recipe soy free? As long as your vegan ground beef and vegan sour cream are soy free then it should be fine.
- Is this recipe gluten free? The vegan crunchwrap supreme does use a flour tortilla. If you want to try this recipe with corn tortillas you can but I cannot say how it will work as I haven’t tried.
- How long do leftovers last? Up to 4 days in the fridge.
- How can I reheat the vegan crunchwrap supreme? I find the best way is either in a pan on the stove or in the microwave.
- Can I freeze the leftovers? I personally wouldn’t as it is very saucy and I am not sure how it will hold up freezing. However, if you would like to you certainly can.
- How long does the leftover vegan nacho cheese sauce last? Up to 4 days in the fridge. I have not tried freezing it but if you would like to try please let me know how it works.
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Vegan Crunchwrap Supreme
Equipment
Ingredients
Vegan Nacho Cheese Sauce
- 1 ½ cups Yukon Gold potatoes peeled and chopped
- ½ cup raw cashews
- 1 carrot chopped
- 1 tablespoon nutritional yeast
- ¼ teaspoon salt or to taste
- ½ cup vegan cheddar shreds
- ½ cup non-dairy milk unsweetened and unflavored *see note
Filling
- ½ tablespoon olive oil
- ¼ cup Vidalia or sweet onion chopped
- 12 ounces vegan ground beef
- 1 tablespoon taco seasoning
- ½ cup iceberg lettuce chopped or shredded
- 1 small tomato chopped
- 4 12-inch flour tortillas
- 4 small street taco style flour tortillas
- 4 tostada shells or tortilla chips to cover
- ½ cup vegan sour cream
- 1 tablespoon Olive oil for pan frying *see note
Instructions
- Boil the potatoes, cashews and carrots for 30 minutes or until everything is soft. Once the potatoes, cashews and carrots are done cooking strain them if there is any water left. Place it into a blender along with the nutritional yeast, salt, vegan cheddar shreds and non-dairy milk. Blend until smooth. You may need to add more non-dairy milk to get it very smooth. Taste it and make sure there is enough salt.
- Meanwhile, In a pan add ½ tbsp (7ml) of olive oil and the onions. Cook on a medium heat until onions are translucent. Then add in the vegan ground beef and taco seasoning. Cook for another 5 minutes.
- Now you are ready to assemble the crunchwraps. You may want to watch the video for help.
- Start off with a large 12 inch tortilla. Place a few scoops of the vegan ground beef and place it in the center of the tortilla. The circle should be about the size of the small street tortilla.
- Place a little bit of the cheese sauce on top.
- Then add the tostadas or a few tortilla chips on top of the cheese sauce.
- Next spread about 1-2 tbsp of vegan sour cream over top the tortilla chips.
- Sprinkle some lettuce and tomatoes on top. Finally, top it all off with more vegan cheese sauce.
- Then take the small tortilla and place it on top of the pile of filling.
- Fold the edges of the larger tortilla up onto the smaller tortilla. It may help to watch the video for this step. The result will be a pleated hexagon type shape.
- Flip it upside down and then place it in a lightly oiled pan. Cook on each side for 3-4 minutes on a medium heat. Repeat with all of them.
- Serve with extra vegan sour cream, queso or hot sauce.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. *These numbers calculated are made by using carb balance burrito size tortillas and weighing out the amount of vegan nacho cheese sauce used.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- You can use small or large potatoes for the sauce. If I use baby potatoes I don’t bother peeling them.
- You will have leftover nacho cheese sauce, you can store in the fridge.
- You can use any non-dairy milk for this recipe however, I would warn against using coconut milk as it may impact the flavor.
- For pan frying the crunchwraps I used less than 1 tablespoon of olive oil to pan fry. I used about 12ml, so feel free to pan fry with as much or as little oil as you like.
I made this today and it was so AMAZINGLY good!!! Thanks for this yummy recipe.
yay!!! I am so glad you enjoyed it Nancy! 🙂
These are AMAZING!!!
Can I just skip the cashews? My daughter is allergic.
you can sub for white beans!
How good does this cheese sauce taste? If you put it in a recipe then I’m sure it taste’s fine, but I’m a bit skeptical of vegan cheese sauces because I made a similar one to yours recently and while the texture was amazing, the taste was definitely missing. Perhaps I just made it incorrectly. Is this recipe for a cheese sauce good?
Hey! Recipes Look amazing. It reminds me of the Cashew Parmesan from Extraordinary Foods.Would surely try this.
Oh my gosh these are SO good and SO simple! I think what I’m most excited about is this cheese sauce though! My husband and I have been on the hunt for a while for a vegan cheese sauce that hits the spot and this one nails it. This one will definitely be going in the regular rotation.
Hi Mandy! Aw yay I am so so happy to hear that thank you so much for taking the time to leave a review and for trying the recipe! <3
My husband made this for me and it was fantastic. I loved it!
Hi Jane!! awww yay I love that. so glad you enjoyed it thank you for leaving a comment/review!
I made this for lunch today , and holy yum! 🙂 Thank you so much for posting this recipe! I love it!
Yay!! I am so happy you enjoyed it Marlene!! <3