Boil the potatoes, cashews and carrots for 30 minutes or until everything is soft. Once the potatoes, cashews and carrots are done cooking strain them if there is any water left. Place it into a blender along with the nutritional yeast, salt, vegan cheddar shreds and non-dairy milk. Blend until smooth. You may need to add more non-dairy milk to get it very smooth. Taste it and make sure there is enough salt.

Meanwhile, In a pan add ½ tbsp (7ml) of olive oil and the onions. Cook on a medium heat until onions are translucent. Then add in the vegan ground beef and taco seasoning. Cook for another 5 minutes.

Now you are ready to assemble the crunchwraps. You may want to watch the video for help.

Start off with a large 12 inch tortilla. Place a few scoops of the vegan ground beef and place it in the center of the tortilla. The circle should be about the size of the small street tortilla.

Place a little bit of the cheese sauce on top.

Then add the tostadas or a few tortilla chips on top of the cheese sauce.

Next spread about 1-2 tbsp of vegan sour cream over top the tortilla chips.

Sprinkle some lettuce and tomatoes on top. Finally, top it all off with more vegan cheese sauce.

Then take the small tortilla and place it on top of the pile of filling.

Fold the edges of the larger tortilla up onto the smaller tortilla. It may help to watch the video for this step. The result will be a pleated hexagon type shape.

Flip it upside down and then place it in a lightly oiled pan. Cook on each side for 3-4 minutes on a medium heat. Repeat with all of them.

Serve with extra vegan sour cream, queso or hot sauce.