Crunchwrap Supreme with Homemade Vegan Cheese Sauce

Crunchwrap Supreme with Homemade Vegan Cheese Sauce served in a bowl with cheese dip sauce.

 just wanna lay in bed and eat mini Crunchwraps all day 😍 recipe for these is the exact same as the large Crunchwraps just using smaller tortillas!

Crunchwrap Supreme with Homemade Vegan Cheese Sauce served in a bowl with cheese dip sauce.

Crunchwrap Supreme with Homemade Vegan Cheese Sauce

Veganized version of the classic and infamous crunchwraps! Made with vegan ground beef, homemade vegan cheese sauce, vegan sour cream, tomatoes, lettuce and of course crunchy chips. The perfect meal for when you are craving something fun.
5 from 4 votes
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Dinner
Cuisine: Mexican-Inspired
Keyword: Plant-Based, Vegan, Vegan Crunchwraps, Wraps
Author: Francesca
Servings: 4


Vegan Cheese Sauce

  • 1 1/2 cups potato 210g peeled and chopped
  • 1/2 cup raw cashews 60g
  • 1 carrot 40g chopped
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon salt
  • 1/2 cup vegan cheddar shreds 56g
  • 1/2 cup non-dairy milk 120ml unsweetened and unflavored


  • 1/2 tablespoon olive oil
  • 1/4 cup Vidalia or sweet onion, about 28g chopped
  • 12 ounces vegan ground beef replacer
  • 1 tablespoon taco seasoning
  • 1/2 cup iceberg lettuce 28g chopped or shredded
  • 1 small tomato about 90g chopped
  • 4 12- inch flour tortillas
  • 4 flour tortillas small street taco style
  • 4 to stada shells or tortilla chips to cover
  • 1/2 cup vegan sour cream 60g
  • Olive oil for pan frying


  • Boil the potatoes, cashews and carrots for 20 minutes or until everything is soft.
  • In a pan add 1/2 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.
  • 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.


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