This Vegan Crunchwrap Supreme is a 100% plant-based take on the Taco Bell classic. It features homemade nacho cheese, cashew sour cream, and a savory mushroom-walnut taco meat layer, all wrapped in a large tortilla with fresh veggies and grilled for a satisfying crunch.
1: Boil the potato and carrot for 30 minutes.
2: Add to a blender with the other nacho cheese ingredients and blend until smooth.
3: Boil the cashew pieces for 30 minutes, strain, and blend with white vinegar and almond milk until creamy.
4: In a food processor, blend mushrooms, walnuts, garlic, and cherry tomatoes until ground.
5: In a pan, heat diced onion with olive oil, paprika, cumin, chili powder, salt, and brown sugar for 5 minutes.
6: Add mushroom-walnut mixture to the pan and cook for 20 minutes, stirring frequently.
7: On a large flour tortilla, layer mushroom-walnut meat, cheese, tostada, lettuce, tomato, and sour cream.
8: Place a corn tortilla on top, fold the larger tortilla in pleats, grill for 1 minute on each side, cut in half, and enjoy.
