Before going vegan I wasn’t too big on fast food but one place I have always liked is Taco Bell. So, making a vegan crunchwrap supreme has been on my list of things to do for a little while now.
These vegan crunchwrap supreme are just like I remembered them from Taco Bell (and honestly, if not better). The homemade vegan cheese sauce is so good and lucky for you there’s extra. While these are a bit time consuming to make the end result is so worth it to enjoy a veganized version of this fast food classic!
The crunchwrap is so iconic because it combines a soft tortilla and the crunchiness of a tortilla chip. It is filled with ground beef, nacho cheese, lettuce, tomatoes, sour cream and more cheese. This whole veganized version is pretty much identical to it’s non-vegan counterpart.
If you are nut free you will need a different cheese recipe than the one I am listing down below. You can use this one from the sheet pan nachos recipe. If you are soy free make sure to use a vegan meat replacement that doesn’t contain soy. You will also need to skip out on the tofutti sour cream. If you are gluten free you can just all corn tortillas instead of flour and make sure the meat substitute doesn’t have gluten in it.
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Vegan Crunchwrap Supreme
Ingredients
Vegan Cheese Sauce
- 1 ½ cups potato (210g) peeled and chopped
- ½ cup raw cashews (60g)
- 1 carrot (40g) chopped
- 1 tablespoon nutritional yeast
- ¼ teaspoon salt or to taste
- ½ cup vegan cheddar shreds (56g)
- ½ cup nondairy milk (120ml) unsweetened and unflavored
Filling
- ½ tablespoon olive oil
- ¼ cup Vidalia or sweet onion (about 28g) chopped
- 12 ounces vegan ground beef replacer
- 1 tablespoon taco seasoning
- ½ cup iceberg lettuce (28g) chopped or shredded
- 1 small tomato (about 90g) 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 (60g)
- Olive oil for pan frying
Instructions
- Boil the potatoes, cashews and carrots for 20 minutes or until everything is soft.
- In a pan add ½ tbsp 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.
- 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.
- Now you are ready to assemble the crunchwraps. You may want to watch the video for help.
- Start off with a 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.
- Now you can build the rest of the filling on top of that. 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
SAVE TO PINTEREST
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