I’m a Crunchwrap, and I’m drenched in cashew queso, and I’m totally VEGAN.
I’m loaded to obscenity with browned sofritas tofu, black beans, cashew queso, crispy tostada, tangy marinated cabbage, tomatoes, avocado, and I’m wrapped in a golden brown, perfectly crispy, handheld-friendly tortilla pocket. I am here to make you happy.
But I’m also a blank canvas. You have some cauliflower walnut taco meat laying around? Roasted sweet potatoes? Chipotle cauliflower? I will wrap all of it up in a Crunchwrappy hug and you will not be sad at dinnertime.
(This is me now. Not me-as-Crunchwrap. Thank you for understanding.)
Listen, I had some mega requirements for this recipe before I started. It needed to be:
Reasonably fast (no soaking cashews, no obnoxiously long prep)
Easy-to-access ingredients (so long, nutritional yeast)
Customizable to whatever protein / sauce / vegetables I had on hand
Above all else, SUPER RIDICULOUSLY DELICIOUS.
So yes, this is a recipe, and I did include the instructions for some (VERY VERY EASY) sofritas tofu and cashew queso, because yummy.
