Vegan Copycat Crunchwrap Supreme With Gooey Cashew Queso

Hannah Sunderani

Vegan Copycat Crunchwrap Supreme With Gooey Cashew Queso

Spicy, homemade cashew-based queso is layered into this plant-based meaty, crunchy take on the fast-food classic. 

Serves: 6

Skip the drive-thru and make your own delicious crunchwrap supreme in the comfort of your own home. You can use store-bought queso, but this cashew version, from Two Spoons food blogger Hannah Sunderani, takes this already mouthwatering dish to the next level. 

What you need:

For the Cashew Queso:
1 cup raw cashews
¾ cup hot water
2 tablespoons nutritional yeast
1 clove garlic
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon salt
2 teaspoon hot sauce

For the Crunchwrap Supreme:
1 cup Cashew Queso 
1 tablespoon coconut oil
1 (12-ounce) package plant-based ground beef
4 teaspoons taco seasoning
6 large 10-inch tortillas
2 cups tortilla chips
½ cup salsa
½ cup chopped tomatoes
1 cup grated iceberg lettuce 
¼ cup chopped cilantro 
2 avocados, mashed
6 small 5-inch tortillas 
Olive oil, for drizzling

What you do:

  1. For the Cashew Queso, into a high-speed blender, add all ingredients and blend until smooth. Set aside.
  2. For the Crunchwrap Supreme, in a large skillet over medium-heat, warm coconut oil and add plant-based beef and taco seasoning. Cook until browned, about 5 to 7 minutes. Transfer to a bowl and side aside. 
  3. In the center of a large tortilla, spread 2 tablespoons Cashew Queso, leaving a 2-inch barrier around edges for folding. Top with plant-based ground beef and arrange tortilla chips placed side-by-side with tips facing inward to make a circle shape. Add salsa, tomatoes, lettuce, cilantro, and smashed avocado.
  4. Top with small tortilla, and fold in edges of large tortilla to close. Repeat with remaining tortillas and ingredients. 
  5. In a large skillet over medium heat, warm olive oil and place Crunchwrap seam-side down. Cook 2 to 3 minutes until exterior is firm and golden brown, flip, and cook other side until golden. Set aside and repeat with remaining Crunchwraps. Cut and serve.
For more vegan copycat recipes, read:
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