Dairy-Free Crunchwrap Supreme

If you love a Crunchwrap Supreme but need a dairy-free, healthier alternative, this homemade Dairy-Free Crunchwrap Supreme with Cashew Queso is the perfect solution! This recipe recreates the crispy, cheesy, and flavor-packed fast-food favorite using wholesome ingredients. With a creamy cashew queso, seasoned ground beef, crunchy tostadas, and fresh toppings, this dairy-free version delivers all the indulgence without the processed ingredients.

The star of this recipe is the dairy-free cashew queso, a rich and velvety cheese sauce made from blended cashews, nutritional yeast, and flavorful spices. It adds the perfect cheesy, melty texture without any dairy, making it perfect for anyone with a dairy sensitivity.

Whether you're craving a healthier fast-food copycat recipe, a quick weeknight dinner, or a meal-prep-friendly dish, this homemade Crunchwrap Supreme is sure to become a favorite. It’s crispy on the outside, packed with delicious layers inside.

Dairy-Free Crunchwrap Supreme

Ingredients:

For the Crunchwraps:

1 lb. ground beef
1 pack Siete Taco Seasoning
4 large extra-large flour tortillas
1/2 cup dairy-free queso (see recipe below)
4 tostada shells
1/2 cup spicy mayo (see recipe below
2 cups lettuce, shredded
1 cup tomatoes, chopped
1 cup onions, chopped
1 tablespoon olive oil

For the Dairy-Free Queso:

1 cup raw cashews
3 cups water
1 cup unsweetened oat milk (or any non-dairy milk)
1/4 cup nutritional yeast
1 tablespoon fresh lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon chili powder (optional, for spice)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon turmeric (optional, for color)
1/4 cup diced green chilies or a few slices of pickled jalapeños (optional, for heat)

For the Spicy Mayo:

1/4 cup mayonnaise
1-2 teaspoons hot sauce (adjust to taste)
1 teaspoon lime juice
pinch of salt

Instructions:

Soak cashews in 3 cups of water for at least 4 hours or overnight (preferred).
Drain the soaked cashews and rinse them under cold water.
In a high-speed blender or food processor, combine the soaked cashews, oat milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, cumin, chili powder (if using), turmeric, salt, and green chilies. Blend until completely smooth. This may take 1-2 minutes depending on your blender.
Pour the blended mixture into a saucepan over medium heat. Stir continuously to prevent sticking and to help thicken the queso. Heat for 3-5 minutes, or until it reaches your desired consistency.
Taste the queso and adjust the salt, spices, or lemon juice to your liking.
In a small bowl, combine mayonnaise, hot sauce, lime juice, and salt. Mix well and set aside.
In a large skillet over medium heat, add the ground beef. Cook, breaking up meat with a wooden spoon, until cooked through, about 6 minutes.
Drain excess fat if needed, then add in Siete Taco Seasoning and 1/4 cup of water. Stir to combine and simmer for 2-3 minutes then remove pan from heat.
Heat the flour tortillas in a microwave or on a skillet for a few seconds to make them pliable.
Place a large tortilla on a flat surface. In the center, layer about 1/2 cup of seasoned meat followed by 1/4 cup of dairy-free queso, followed by a tostada shell.
Spread a layer of spicy mayo on top of the tostada shell. Add shredded lettuce, diced tomatoes, and diced onion on top.
Fold the edges of the tortilla up and over the filling, working in a circular motion to create a sealed wrap.
Heat a non-stick skillet or griddle over medium heat. Place the folded side of the crunchwrap down onto the skillet to seal it. Cook for 2-3 minutes, or until golden brown and crispy.
Flip and cook the other side for another 2-3 minutes.
Slice the crunchwraps in half and serve warm with extra dairy-free queso or spicy mayo on the side.