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Wonton Taco Cups
These Wonton Taco Cups are so fun to make and even more fun to eat. Grab the little ones and make this a team effort. Enjoy!
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Walnut Crumble Ingredients
- 1.5 cups raw walnuts (soak for at least 4 hours)
- 3 medium carrots, diced
- 1/4 cup chopped yellow onion
- 1 pack taco seasoning
- 3 Tbsp olive OR avocado oil
‍
Cheese Sauce Ingredients
- 1.5 cups cashews (soak for at least 1 hour)
- 1/2 cup nutritional yeast
- 1/4 tsp tumeric
- 1 tsp granulated garlic
- 1/2 tsp salt
- 1 + 1/4 cups vegetable broth
- 1/4 tsp tapioca starch
- 2 tsp rice vinegar
‍
Garnish Ingredients
- vegan potsticker OR wonton wrappers
- 1 can black beans (rinsed)
- vegan shredded cheddar cheese
- shredded lettuce
- fresh cilantro
- salsa OR hot sauce
‍
Directions
- Preheat oven to 370 degrees Fahrenheit Â
- Combine walnuts, carrots, onions, taco seasoning, and preferred oil in a food processor. Pulse until crumbled & combined
- Heat sauté pan to medium heat and add walnut crumbles to the pan. Cook until browned
- In a blender, combine all Cheese Sauce ingredients and blend until smooth
- Lightly spray a cupcake pan with oil. Place two wonton wrappers into each cup, with corners pointed in opposite directions
- Fill each wonton cup with a spoonful of walnut crumbles, black beans and vegan shredded cheddar cheese
- Bake wontons at 370 for 12-15 minutes or until the bottom of the wonton wrapper is slightly crispy (these will firm up once pulled from the oven)
- Top wonton taco cups with cheese sauce, shredded lettuce, cilantro, and salsa.
‍
Enjoy!
Shopping ListÂ
Walnut Crumble Ingredients
- 1.5 cups raw walnuts (soak for at least 4 hours)
- 3 medium carrots, diced
- 1/4 cup chopped yellow onion
- 1 pack taco seasoning
- 3 Tbsp olive OR avocado oil
‍
Cheese Sauce Ingredients
- 1.5 cups cashews (soak for at least 1 hour)
- 1/2 cup nutritional yeast
- 1/4 tsp tumeric
- 1 tsp granulated garlic
- 1/2 tsp salt
- 1 + 1/4 cups vegetable broth
- 1/4 tsp tapioca starch
- 2 tsp rice vinegar
‍
Garnish Ingredients
- vegan potsticker OR wonton wrappers
- 1 can black beans (rinsed)
- vegan shredded cheddar cheese
- shredded lettuce
- fresh cilantro
- salsa OR hot sauce
‍
Directions
- Preheat oven to 370 degrees Fahrenheit Â
- Combine walnuts, carrots, onions, taco seasoning, and preferred oil in a food processor. Pulse until crumbled & combined
- Heat sauté pan to medium heat and add walnut crumbles to the pan. Cook until browned
- In a blender, combine all Cheese Sauce ingredients and blend until smooth
- Lightly spray a cupcake pan with oil. Place two wonton wrappers into each cup, with corners pointed in opposite directions
- Fill each wonton cup with a spoonful of walnut crumbles, black beans and vegan shredded cheddar cheese
- Bake wontons at 370 for 12-15 minutes or until the bottom of the wonton wrapper is slightly crispy (these will firm up once pulled from the oven)
- Top wonton taco cups with cheese sauce, shredded lettuce, cilantro, and salsa.
‍
Enjoy!
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