Taco-Style Vegan Crunchwraps with Cashew Sauce
Ingredients
- 12 oz vegan ground beef
- 1 tbsp taco seasoning
- 1/2 tbsp olive oil
- 1/4 cup chopped white onion
- 1 1/2 cups chopped potato
- 1/2 cup raw cashews
- 1 chopped carrot
- 1 tbsp nutritional yeast
- 1/4 tsp salt (or more to taste)
- 1/2 cup vegan cheddar shreds (optional)
- 1/2 cup unsweetened non-dairy milk
- 1/2 cup chopped or shredded lettuce
- 1 small chopped tomato
- Tortilla chips or 4 tostada shells
- 4 12-inch tortillas
- 4 small street taco-style tortillas
- 1/2 cup vegan sour cream
- Olive oil for pan frying
Preparation
Prepare the filling: In a skillet, heat 1/2 tablespoon olive oil over medium heat. Add onion and sauté until translucent, about 2-3 minutes
Add potato and carrot, and cook until tender, about 10 minutes, adding a splash of water if needed
Stir in vegan ground beef, taco seasoning, and salt. Cook until heated through, about 5 minutes. If using, mix in vegan cheddar shreds until melted. Remove from heat and set aside
Make the cashew cheese sauce: In a blender, combine cashews, nutritional yeast, non-dairy milk, and a pinch of salt. Blend until smooth and creamy
Warm the large tortillas (12-inch) in a dry skillet or microwave to make them pliable
Place a small street taco tortilla in the center of each large tortilla
Spread a thin layer of cashew cheese sauce over the small tortilla
If using tortilla chips, sprinkle a small amount of crushed chips over the cheese sauce
Spoon the filling over the chips (if using) or directly on the cheese sauce
Top with lettuce, tomato, and vegan sour cream
Fold the large tortilla over the filling, bringing the sides up and tucking them in to form a wrap
Heat a clean skillet with a little olive oil over medium heat. Place the crunchwrap seam-side down and cook until golden brown and crispy, about 3-4 minutes per side
Cut in half and serve immediately
Tips
For extra crunch, use crushed tortilla chips as a layer in the filling. If preferred, substitute the small street taco tortillas with tostada shells
