Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 package (12-14 oz / 340-400g) plant-based ground beef (such as Impossible or Beyond Meat)
  • 1 packet (1 oz / 28g) taco seasoning
  • ½ cup (120 ml) water
  • 1 cup (140g) raw cashews, soaked in hot water for at least 30 minutes
  • ¾ cup (180 ml) water
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon turmeric (for colour)
  • Salt to taste
  • 4 large (10-12 inch) flour tortillas
  • 4 tostada shells
  • 1 cup (225g) shredded lettuce
  • 1 cup (225g) diced tomatoes
  • ½ cup (110g) vegan sour cream (such as Tofutti or Kite Hill)
  • Optional: Sliced jalapeños for heat

Instructions:

  1. Sauté onion and garlic in olive oil. Add plant-based ground, taco seasoning, and water. Cook until heated through and slightly browned.
  2. Drain cashews and blend with remaining cheese ingredients until smooth and creamy. Adjust seasonings to taste.
  3. Lay out a large tortilla. Spread a thin layer of vegan nacho cheese in the centre. Top with seasoned vegan beef, then a tostada shell. Spread vegan sour cream on the tostada. Add lettuce, tomatoes, and jalapeños (if using).
  4. Carefully fold the edges of the tortilla towards the centre, pleating as you go to enclose the filling.
  5. Heat a non-stick pan or griddle over medium heat. Place Crunchwrap, seam-side down, in the pan. Cook until golden brown and crispy, about 3-4 minutes per side. Serve immediately.