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).
even if you prep the lettuce a little in advance (which I do too), storing the lettuce in a way that keeps the cells hydrated and turgid goes a long way to help. I fill a wide-mouth 1 cup mason jar with water to put the base of the lettuce in, then use a ziplock bag to pull over the lettuce; that way the lettuce has a source of water to pull and the respiration of the leaves won’t cause water loss, as the air remains humid in the bag.
I cut up my lettuce an hour or two before I made the crunchwraps, put them in a bowl, put a lid on the bowl, and put it back in the fridge until I needed them, but prepping closer to time will also help prevent limp lettuce. I used Romaine, so that might also help but I would imagine iceberg could also be kept hydrated.
Good luck - pass along any tips you learn!!