| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 1 crunchwrap |
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 1 crunchwrap |
Ingredients
- One 12-inch wheat tortilla
- 2 tablespoons Oat Cheddar, recipe follows
- 1/4 cup cooked brown rice
- 3 tablespoons Cashew Queso, recipe follows
- 1/4 cup warm chili
- 2 corn tostadas or tortillas
- 3 tablespoons Not-Avocado, recipe follows
- 1 small tomato, diced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh scallions
- Pinch diced fresh or pickled jalapeno
- Your favorite creamy dressing, salsa or mayo, for serving
- 1 cup rolled oats
- 1 cup nutritional yeast, or more as needed
- 1/2 cup sunflower or coconut oil
- 3 tablespoons ground turmeric
- 2 tablespoons lemon juice, or more as needed
- 2 tablespoons sea salt, or more as needed
- 1 teaspoon garlic powder
- 1/2 tablespoon tapioca starch
- 1 cup cashews, soaked in water overnight
- 3 cups warm water
- 1 cup cooked and peeled sweet potato (see Cook’s Note)
- 1/2 cup nutritional yeast
- 2 teaspoons ground turmeric
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup sunflower oil
- 1/4 cup chopped fresh parsley
- 1 to 2 tablespoons salt
- 3 cloves roasted garlic
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 sprigs fresh tarragon
- 1 small onion, chopped (about 1/2 cup)
- 2 cups cooked garbanzo beans
- 1 cup fresh or frozen green peas
- 1/2 cup nutritional yeast
- 5 drops lemon oil or 2 teaspoons lemon zest
Instructions
- Preheat a nonstick frying pan on low heat.
- Lay the wheat tortilla on a flat surface. Spread the Oat Cheddar in a circle in the center (it doesn’t have to be perfect). Place the rice on top of the Oat Cheddar, then the Cashew Queso followed by the chili. Place the 2 tostadas on top of the chili; these will separate the warm layer from the fresh layer and put the “crunch” into the crunchwrap. Layer the fresh ingredients on top of the tostadas: Not-Avocado, tomato, cilantro, scallions and jalapeno.
- Now comes the fold. We are after a 6-sided hexagon shape. Fold one side of the wheat tortilla inward towards the center. Continue to make 5 more folds inward, working in a circle.
- Turn up the heat to medium on the pan. Place the crunchwrap, folds-down, in the pan. (It is important to cook the folded side first to create a good seal on the crunchwrap.) Cook on each side until golden brown, about 30 seconds. Cut in half with a sharp knife, hopefully hearing a crunch. Dip in your favorite creamy dressing, salsa or mayo!
- Bring 2 1/2 cups water to boil in a small pot. Add oats and turn down the heat to low, then simmer until the oats are tender. Pour the cooked oats into a blender along with the nutritional yeast, oil, turmeric, lemon juice, sea salt and garlic powder. Blend until the mixture is very smooth. This is the moment where things can be adjusted to taste, with more salt, nutritional yeast or lemon as you like.
- Place the mixture back into the pot on medium heat. As the mixture is heating, whisk in the tapioca starch. Continue to cook, whisking, until the mixture thickens and reaches a sticky fondue consistency, about 10 minutes Remove from heat and let cool (it will continue to thicken). Put this cheese in sandwiches, crunchwraps or puff pastry. Boom.
- Drain the soaked cashews of excess water. Add the cashews, most of the warm water, and the sweet potato, nutritional yeast, turmeric, oregano, garlic, pepper and cayenne to a blender. Blend on high speed until very smooth, adding more warm water if needed to reach a nacho-cheese-thick consistency. Pour on top of your favorite chips or add to a crunchwrap. Party.
- Place the sunflower oil, parsley, salt, garlic, rosemary, sage, tarragon and onion in a blender and blend on high until a smooth herb oil is produced. Set aside.
- Place the garbanzo beans, peas, nutritional yeast, lemon oil and herb oil in a food processor and process on high speed until what appears to be a bright green guacamole is formed. The mixture should take on a very avocado-like green color while some of the skins of the green peas will remain visible. This is fine, as it more closely resembles a roughly mashed avocado with different hues of green.
- The end product should taste fatty, smooth and rich. Spread as a base for Not-Avocado toast, or serve with chips or in a crunchwrap. Lasts for 1 week or more in the fridge.
Reviews
Yes I made it
WARNING THE SALT MEASUREMENTS ARE WRONG!!!
it’s a teaspoon of salt not 2 tablespoons!!!
It’s a teaspoon of turmeric not tablespoons
I recommend making the three sauces on a day to tighten up.
Cook the chili and rice another day. It’s exhausting.
The directions how to put it together are jumbled and wrong
https://youtu.be/LJbb4ehTbHM
Watch the video
WARNING THE SALT MEASUREMENTS ARE WRONG!!!
it’s a teaspoon of salt not 2 tablespoons!!!
It’s a teaspoon of turmeric not tablespoons
I recommend making the three sauces on a day to tighten up.
Cook the chili and rice another day. It’s exhausting.
The directions how to put it together are jumbled and wrong
https://youtu.be/LJbb4ehTbHM
Watch the video
The recipe amounts are off especially for salt so taste before adding all of the salt. The final product is sooooo yummy!
If vegans are eating this much salt, then high blood pressure will do them in, not red meat. Made the faux avocado sauce with the minimum recommended 1 tablespoon of salt and that was offensive even for my salt loving spouse. I have no doubt this restaurant is doing great things, but you would not know it from these recipes.
I watched the video and based on Guy’s enthusiasm about the taste, I wanted to give it a try. I started with the Oat Cheddar and planned on making the components and then putting it all together the next day. The recipe for the Oat Cheddar is terrible. It calls for 2 TBLS of salt. I intuitively felt like that was too much, but I decided to follow the recipe. Well, not even salvageable. I made more oats to try and tone it down, but it did nothing to take away the intense salt flavor. I agree with the rater below that says it has too much turmeric as well. It also stained my Vitamix container. What a disappointment and a waste of time and money with the ingredients going right in the trash. I actually think it would have been okay if the salt measurement was correct, but after ruining a large batch due to salt, I lost my desire to continue. If you make this, I highly recommend you start with 1-2 teaspoons of salt probably start with 1 teaspoon – NOT 2 Tablespoons. Ridiculous.
I thought this recipe was awesome. It looks like there’s a lot of ingredients, but most of them are used a couple of times, so it’s not as bad as it appears. It made a ton, so my wife and I used leftovers for over a week for burrito bowls and sandwiches. We’re currently planning on making this for a large group. The only change I will be making is to pull back on the salt a bit.
Such a waste of money and time 🙁
So many components to begin with, but what made me give up was that the measurements are incorrect. If you do try this recipe it definitely doesn’t take very much water if any, in the Cashew Queso.
Under “Ingredients” it says warm chili… I had to go back to the video to find out it’s a bean chili, yet another recipe to figure out and prep. The closest one I found was from NoraCooks website, but changed a few things per the video.
Also, the amount of turmeric used seems crazy. Neither cheese recipes taste like cheese, just turmeric. So if you know a good nacho cheese recipe then use that instead of both of these put together…
Just made the oat cheddar and the measurements are NOT correct. Waaay too much Turmeric and Salt. It’s delicious when you adjust it accordingly. I would say 1/2 Teaspoon of Turmeric and 1 Tablespoon Salt. And maybe a bit less Lemon.
Outstanding!!!! You’ll never know it’s vegan but you will know it’s absolutely delicious and worth sharing with a friend! – Neil Wood
I love this recipe! It’s cheesy and delicious. A couple things to note.
1. It doesn’t need that much turmeric! I’m going to cut it to 1/3 the amount next time.
2. I liked it better before the thickening with starch step. That consistency would be great for burritos, tacos, mac n cheez, etc. With the thickening it was an unpleasant consistency when cooled.