made crunchwrap supremes over the weekend

ingredients:

• beyond beef with onions & taco seasoning,
• nacho cheez (homemade, the base is cashews, potato, and carrot),
• pickled onion,
• pickled jalapeno,
• lettuce,
• tomato,
• flour burrito tortilla,
• fried 6" corn tortilla for tostada, and
• homemade cashew sour cream.

recipes to get you going the right direction (not all are vegan):

• https://minimalistbaker.com/5-minute-vegan-cashew-queso/
• https://www.food.com/recipe/copycat-taco-bell-seasoned-beef-537562
• Joshua Weissman

For the sour cream, I put 1 cup cashews with 1 TB vinegar (preferably something like sherry vinegar, ACV works too), maybe 1/4 tsp of salt (to taste), and enough water to get to the desired consistency ("as needed"). Blend in a high-powered blender like a Vitamix until smooth.

Can also inoculate with a yogurt culture and skip the vinegar and then ferment it if you have the time (use a yogurt maker and instructions, then ferment longer for a more sour flavor).