When most people think of breakfast burritos, they think of a very indulgent, non-vegan situation (loaded burritos with eggs, cheese, and potatoes). Vegan breakfast burritos, on the other hand, are often relegated to the frozen section of the grocery store, with very few restaurants offering them. And those frozen vegan burritos are tiny and pitiful (and often inedible).
So, I set out to create an epic vegan breakfast burrito that was just as mouthwatering, indulgent, and loaded as your classic breakfast burrito. A vegan queso sauce, eggy tofu scramble, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection.
And if you’re looking for more delicious vegan breakfast ideas, check out my round-up of 40 fantastic vegan breakfast recipes! This list has everything from easy weekday breakfasts to indulgent weekend brunches, so you’re sure to find something you’ll love.
Why you’ll love these vegan breakfast burritos
Deluxe breakfast burritos. These burritos have it all. That crispy potato situation, a liquid gold cheese sauce that tastes like queso, a very eggy tofu scramble, a spicy and fresh salsa, and creamy avocado.
Every component is gourmet and incredibly tasty on its own. When you roll up five tasty components into a flour tortilla, and griddle it until it’s slightly crispy on the outside but still chewy on the inside…well, you get burrito perfection.
Make ahead. While these burritos are deluxe and have several components, you can make many of them ahead of time. The only component that can’t be made ahead of time is the avocado (obvi), and that takes almost zero work. Read more in the “Frequently Asked Questions” section.
You can also make several of the components simultaneously. For instance, while the potatoes are soaking you can get started on the pico de gallo. And while the potatoes are cooking, you can make the tofu scramble and queso sauce.
Totally Customizable. While I love each component in this burrito, this recipe is also easy to customize. For instance, you can swap the Yukon gold potatoes for sweet potatoes. Or use your favorite store-bought salsa instead of my pico de gallo recipe. Instead of the avocado, you can add guacamole!
Texture and flavor heaven. You get crispiness from (a) the crispy roasted potatoes and (b) the griddled tortilla exterior; (b) chewiness from the interior of the flour tortilla; (c) creaminess from the avocado, queso and eggy tofu scramble. Flavorwise, you get a mixture of cheesy, eggy, spicy, and salty…all so good!
Components in vegan breakfast burritos
Cheese Sauce / Queso
I chose to include this cheese sauce for a few reasons. One, the flavors are reminiscent of queso, which is always delicious in a burrito. Two, I use it in my Buffalo Chickpea Quesadillas and Vegan Crunchwrap Supreme, and it’s a fan favorite (many readers describe it as “life-changing”). And three, many store-bought vegan cheeses don’t melt well, so I opted for this creamy cheese sauce instead.
Oh, also it’s so easy to make (the blender does all the work) and requires very few ingredients. The hardest part is to remember to soak your cashews!
How to soften raw cashews
If you have a high-powered blender like a Vitamix, you can soak the cashews in boiling water for as little as 30 minutes. If you don’t, you can soak your cashews in cool water overnight. And regardless of what blender you have, you can also add your cashews to a saucepan, cover with water, and boil for 15 minutes. Boiling is the quickest option and works great.
Tofu Scramble
Tofu scramble gets a bad rap. And I can see why (sometimes). Texturewise, it can be dry and flavorwise, it can be, well, bland. Not so with this tofu scramble recipe! It’s eggy and tastes remarkably like eggs.
There are three main “secrets” to my eggy and creamy tofu scramble:
1. Use firm tofu. Extra firm tofu isn’t bad for tofu scramble, but if you want to mimic the soft eggy texture of scrambled eggs, firm tofu is fantastic. It gets a nice golden coating when you fry it, but stays soft on the inside.
2. Add a sauce. Since scrambled eggs are quite high-fat and quite soft, adding a sauce makes the tofu scramble more egg-like. My sauce has lots of flavor (garlic and onion powder, turmeric, paprika, chipotle chilies, nutritional yeast) as well as some fat (tahini and oat milk). The sauce coats the tofu scramble and gives it a more eggy consistency and texture.
Nutritional Yeast
Brings that cheesy flavor to all sorts of vegan foods (also high in B vitamins!)
3. Kala namak. Aka Indian black salt. If you’re familiar with vegan cooking, you may be acquainted with this unique ingredient. According to Wikipedia, it’s a “kiln-fired rock salt used in South Asia with a sulphurous, pungent smell.”
Be warned, the smell is really intense, but it does lend that je ne sais quoi taste of eggs to tofu scramble. It also loses its potency as it cooks, so I add some to the sauce, as well as sprinkle a bit on the tofu scramble after it’s done cooking.
Kala Namak
Himalayan black salt that brings that distinctive eggy taste to tofu scramble.
Pico de Gallo
While store-bought salsa is totally fine, these burritos get taken over the top with a super flavorful salsa fresca, AKA pico de gallo. It’s really simple to make (tomatoes, onions, cilantro, serrano peppers, lime, salt) but packs a serious flavor punch.
I opted for cherry tomatoes since it’s not tomato season and smaller tomatoes are sweeter and juicier (and less watery). But, I’ve also made this with regular tomatoes and works well too.
Note: The salsa on its own is really quite spicy, but once you wrap it up in the burrito with all those other fillings, it’s less noticeable. That said, if you have what I call “baby mouth,” you can use a jalapeño instead or de-seed the serrano pepper.
Crispy Roasted Potatoes
For me, a breakfast burrito must have potatoes. And I like my potatoes crispy. This recipe is simple but delivers maximal crispiness. It’s adapted from Gimme Some Oven’s Crispy Roasted Potatoes recipe.
Here are my tips for crispy roasted potatoes:
1. Use Yukon gold potatoes. They’re not too starchy or too waxy and make for great roasted potatoes. Don’t believe me? Bon Appétit also thinks Yukon Gold potatoes are the best for roasting.
2. Soak and agitate the potatoes. Potatoes are super starchy, and excess starch can inhibit them from crisping up. To get rid of excess starch, I soak the potatoes in cold water for 5 minutes, then agitate them with my hands. Drain off the water (it’ll be cloudy = full of starch!) and rinse again.
3. Dry the potatoes well. Once you wash those potatoes, be sure to give them a good pat dry with a towel. Wet potatoes ≠ crispy potatoes.
4. Coat potatoes in cornstarch. This might sound like an odd ingredient, but coating the potatoes in cornstarch before roasting them makes a crispy difference.
5. Wait to salt. Salting beforehand draws out the potatoes’ moisture, which is the opposite of what you want for crispy potatoes. So avoid the urge to salt them before popping them in the oven. Once they’re crispy, sprinkle on sea salt or kosher salt – it gives them this delicate crunch that is amazing.
PS: if you want a crispy factor in your breakfast burritos but don’t want to use potatoes, you can try adding Mushroom Bacon (you can find a recipe for mushroom bacon in my Vegan Breakfast Quesadillas recipe).
Avocado
Last but not least, the avocado! It adds a creamy, fatty factor that I adore. To amp up the flavor with minimal work, I squeeze lime juice and sea salt on the avocado before adding it.
How to make vegan breakfast burritos
Make the vegan queso sauce.
Add all of the ingredients–soaked & raw cashews, plain vegan yogurt, salsa, nutritional yeast, water, pickled jalapeños, cumin, chili powder, and smoked paprika–to a blender.
Blend until the sauce is completely smooth and creamy.
Make the tofu scramble.
Drain a block of firm tofu. Press the tofu for 15 minutes, then crumble into chunks with your hands.
Combine the seasonings for the eggy sauce in a bowl.
Pour in the oat milk and whisk to combine.
Add the crumbled tofu to a large nonstick frying pan that’s been heated with a bit of oil over medium-high heat.
Fry the tofu until lightly golden on the outside.
Add the eggy sauce, and stir to coat the tofu. Cook until the sauce evaporates a bit and you reach your desired texture. Cook briefly for a soft, wetter scramble, or for a few minutes for a drier scramble.
Make the pico de gallo.
Combine the onion, serrano pepper, lime juice, and salt. Marinate for 10 minutes.
Combine the onion mixture with the chopped tomatoes, garlic, and cilantro.
Toss everything together, adding salt and pepper to taste. Rest for 5-10 minutes to allow the flavors to marry.
Make the crispy roasted potatoes.
Cut the potatoes into 1/2-inch cubes. Add to a bowl and cover with cold water. Soak 5 minutes, then agitate the potatoes. Drain and rinse again. Dry well.
Transfer the potatoes to a parchment paper lined baking sheet and toss with cornstarch and black pepper.
Roast the potatoes in the oven at 425ºF/218ºC until golden brown on the bottom, then flip, and roast until nicely golden brown all over. Sprinkle with sea salt or kosher salt.
Assemble the breakfast burritos
Grab a large burrito-sized tortilla (I used 10-inch flour tortillas). Add a generous dollop of the queso sauce to one half of the tortilla. Top with the tofu scramble, followed by the roasted potatoes, pico de gallo, and avocado. Roll up the burrito.
Add the rolled burrito to a hot frying pan, seam side down. Cook until the burrito is golden brown and sealed on the bottom. Flip and cook until the second side is golden brown.
Frequently Asked Questions
I recommend assembling the burritos on the day you plan to eat them for the best texture, but all of the components (except the avocado) can be made ahead of time.
The queso/cheese sauce will stay good in your fridge for up to 1 week. The tofu scramble can be kept in the fridge for up to 5 days. While the roasted potatoes are crispiest on day 1 and the pico de gallo is best on day 1, both can be stored in the fridge for 3-4 days.
If you’re planning to keep leftover burritos, I’d recommend leaving out the avocado, as it will brown within a day or so.
Again, I recommend not including the avocado in leftover burritos. Wrap refrigerated burritos in aluminum foil and place in the oven at 350ºF/175ºC. Heat for 15 to 20 minutes, or until the fillings are warmed through and the burritos are a bit crisp.
Yes, but I would avoid adding the salsa and avocado for the best results, and instead make those fresh and serve on the side (or serve with store-bought salsa). Wrap the burritos in foil and freeze. To reheat, add the wrapped burritos to a 400ºF/200ºC oven and bake for 30-40 minutes.
If you’re allergic or intolerant to soy, you can omit the tofu scramble entirely. Or try something like a chickpea flour omelette (cut into small pieces) or a chickpea scramble (check out this scrambled chickpea recipe from Laura of The First Mess).
While you won’t the same luscious texture without cashews, many readers have subbed raw sunflower seeds for cashews with decent results (soak the seeds for 1 hour, or quick boil).
You can find kala namak, aka Indian black salt, in South Asian grocery stores, as well as online marketplaces like Amazon. It adds that classic eggy taste to tofu scrambles, as well as other egg substitute dishes (think tofu egg salad sandwich or chickpea scramble). It’s also used in several Indian dishes like chutneys and spicy pickles. More ideas for black salt here.
If you don’t have it or don’t want to purchase it, use kosher salt or sea salt (but you’ll miss out on the eggy taste).
Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll.
If you love these epic vegan breakfast burritos, please leave a rating and review with your feedback and tag me on Instagram with your remakes :)
Watch! How to make this recipe
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
The Best Vegan Breakfast Burritos
Ingredients
- 4 to 6 burrito-sized flour tortillas (use GF as needed)
- Vegan Queso Sauce (recipe below)
- Eggy Tofu Scramble (recipe below)
- Crispy Roasted Potatoes (recipe below)
- Pico de Gallo (recipe below)
- 1 large or 2 medium avocados, diced
- 1 tablespoon fresh lime juice
- Sea salt or kosher salt
- Hot sauce for serving (I like Cholula or Tapatio)
Instructions
- Squeeze a little bit of lime juice onto the diced avocado and sprinkle with a bit of salt to season.
- Assemble the burritos. Grab a large burrito-sized tortilla. Add a generous dollop of the queso sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the tofu scramble on top, followed by the roasted potatoes, pico de gallo, and the avocado.Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.
- Roll the burritos. Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll. Repeat with the remaining tortillas and fillings, or store the leftover fillings separately in the fridge.
- Griddle the burritos. Heat a frying pan over medium heat. Add a touch of oil or cooking spray (not needed if your pan is nonstick). Add the burrito, seam-side down. Press down on the burrito with a large spatula or with a plate. Cook for 2 minutes, or until golden brown on the bottom. Carefully flip and cook another 1 to 2 minutes, or until golden brown on the second side.
- Serve burritos warm with hot sauce on the side, if desired.
Notes
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
The Best Vegan Queso
Ingredients
- 1 cup (~130g) raw cashews
- 1/2 cup (~112g) vegan coconut yogurt (unsweetened, plain)
- 1/2 cup (~120g) of your favorite salsa
- 2 tablespoons water
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Several cracks of freshly cracked black pepper
- 2 tablespoons nutritional yeast
- 2 tablespoons pickled jalapeños + 2 tablespoons of the pickled jalapeño brine
- Kosher salt or sea salt to taste
Instructions
- Add the raw cashews to a saucepan. Cover with water and bring to a boil. Boil for 15 minutes. Drain the soaked cashews. Alternatively, you can soak the cashews in cool water overnight.If you have a high-powered blender like a Vitamix, you can soak the cashews in boiling water for 15-30 minutes.
- Add the drained cashews to a high-powered blender. Add the yogurt, salsa, water, cumin, chili powder, paprika, black pepper, nutritional yeast, pickled jalapeños, and pickled jalapeño brine. Blend until thick, creamy, and smooth. Taste for seasonings, adding salt as needed.Note: the pickled jalapeños are decently salty, so I don't add much salt, but if you skip them, be sure to add salt (1/2 to 1 teaspoon kosher salt).
- To serve warm, add the queso to a small saucepan and gently heat over low heat, stirring occasionally, for 8 minutes. If it seems too thick, add a splash of plant-based milk or water and stir to incorporate.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Seriously The Best Tofu Scramble
Ingredients
- 1 14- or 16-ounce (400/454g) block of firm tofu*
- 1/4 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ½ teaspoon chipotle chile flakes (crushed chipotle chilies)
- ½ teaspoon kala namak (AKA Indian black salt), plus more to finish**
- Freshly cracked black pepper
- 1 generous tablespoon tahini
- 2 tablespoons nutritional yeast
- ½ cup (120 mL) full-fat oat milk, (or other creamy plant milk)
- 1 tablespoon olive oil or cooking oil of choice
- Sea salt or kosher salt to taste
Instructions
- Drain the tofu. Line a cutting board with a few layers of paper towels or a thin dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
- Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, black pepper, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
- Crumble the pressed tofu with your hands into chunks, not too big or too small (see photos in step-by-step instructions for the size).
- Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
- Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency.***If you prefer scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds.
- Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.
Notes
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Crispy Roasted Potatoes
Ingredients
- 20-22 ounces (570-630g) Yukon Gold potatoes, peeled and diced as evenly as possible into ½-inch to ¾-inch cubes
- 1 tablespoon cornstarch
- Freshly cracked black pepper
- 2 tablespoons regular olive oil (or avocado oil)
- Kosher salt or sea salt to taste
Instructions
- Preheat the oven to 425ºF/218ºC.
- Transfer the peeled and cubed potatoes to a large bowl of cold water and soak for 5 minutes. Then agitate the potatoes by swishing them around in the water with your hands, then drain. The water will be very starchy (this is the starch washing off). Rinse the potatoes again in cold water. Drain the potatoes, then wrap in a clean kitchen towel or paper towels and dry well.
- In a small bowl, combine the cornstarch and several rounds of freshly cracked black pepper.
- Transfer the potatoes to a parchment paper-lined baking sheet, and use your hands to coat the potatoes with the oil. Sprinkle the cornstarch mixture over the potatoes, then toss again with your hands until they’re evenly coated. Spread the potatoes out in an even layer with no overlap.
- Roast in the oven for 18 to 20 minutes until golden on the bottom, then remove from the oven and flip the potatoes. Return to the oven and roast for another 15 minutes, until browned and crispy. If they're not as browned as you’d like, roast for another 5 minutes. Note: The exact timing of the potatoes will depend on how small you've cut them.
- Remove the potatoes from the oven and sprinkle generously with kosher salt or sea salt to taste. Allow to rest for a few minutes before using or eating.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Pico de Gallo
Ingredients
- 1 serrano pepper, finely minced (use jalapeño for a milder version or de-seed the pepper)
- 3/4 cup diced red onion (100g)
- 2 ½ tablespoons fresh lime juice, plus more to taste
- 3/4 teaspoon kosher salt, plus more to taste
- 12 ounces good-quality tomatoes, diced*
- 1 fat garlic clove, grated or crushed (optional)**
- 1/2 cup fresh cilantro, chopped
- Freshly cracked black pepper to taste
Instructions
- Combine the serrano pepper, onion, salt, and lime in a large bowl and allow to marinate for 10 minutes.
- Place the tomatoes in a colander or strainer and sprinkle with a pinch or two of salt. Let rest for 10 minutes, while the onion mixture is marinating. This is done to drain excess water from tomatoes and avoid a watery salsa.
- Add the tomatoes to the onion mixture, along with the garlic and cilantro. Mix to combine, then season to taste with salt and pepper. Toss again, and adjust seasonings accordingly, adding more salt or lime juice as needed. Allow to rest for 5-10 minutes to allow the flavors to meld.
Notes
The best breakfast I have ever had! I was so glad that I made these burritos. They are quite time consuming to make, but the flavor combos and textures are just out of this world. I made these for the first time a couple months ago, and I constantly think of how good they were and when I should make them again, which will be very soon!!!
Hi Kristina, thank you so much for such a sweet review! Appreciate you taking the time!
Literally one of the best recipes of all time IMO. So flavorful and the combo of textures is perfection. This recipe is in my regular rotation! When I’m feeling lazy I just do store bought vegan queso and pico and it’s still delicious 💗
Thank you for sharing, Emily! I agree this recipe’s a winner! :)
Hands down the best burrito recipe, totally worth the effort! Froze a batch for camping (only omitted the avocado). It made enough for four days and were absolutely delicious cooked over a fire. 10/10 highly recommend!
Your review made our day, Mandy! Thank you for taking the time to share your thoughts and for trying out the recipe.
This recipe blew my socks off. Haven’t made it for a couple of months but have not stopped thinking about it, so today is the day! So delicious. Thank you so much!
Those words are music to our ears, Sadhbh! I need to make this one again myself very soon!
Obsessed. Made these two months ago and have been dreaming about them. Finally making them again today and I can’t wait. So good. Too good. Do it!
Your positive feedback is the best reward for our hard work. Thank you, Sadhbh!
These are excellent! I am obsessed with them and plan on making them again. The flavors come together well and makes a delicious burrito.
We appreciate your feedback and support, Carrie. Thank you for leaving a review!
Wow!!!! These were absolutely amazing!! Not only delightfully savory, but they were also so filling. I didn’t have time to make the pico de gallo, and I used salsa instead and it was incredible. I will be making these A LOT! Thank you Rainbow Plant Life!
We’re so happy that the breakfast burritos turned out well for you, Jeana. Thank you for taking the time to leave a comment and for trying out the recipe!
Made these for the first time this weekend and they came out great. I specifically made them to freeze for quick breakfasts on occasion.
I loaded them up with everything but the avocado for freezing. I made sure to strain the pico de gallo before assembling the burritos to leech out any excess liquid. It worked out just fine and my re-heated frozen burrito wasn’t soggy at all.
I did eat one “fresh” before freezing the rest, and included avocado with that, and it was delicious.
They’re quite a bit of work considering all the fresh components you have to make, so prepare yourself for lots of time in the kitchen.
While I don’t think it tastes anything like cheese, the queso sauce is definitely delicious. I love the tang that the yogurt imparts. I have some leftover and look forward to heating it up and eating it with some tortilla chips.
This will be making it into my frozen breakfast burrito recipe rotation, for sure. I ended up with 9 burritos – I either loaded mine with less filling, or maybe my burrito-size tortillas weren’t as large as what was used when the recipe was developed. Either way, that worked out fine for me – I find they’re still quite filling, and that means more burritos waiting in the freezer for me.
Thanks for the thorough review, Kelly! We’re delighted to hear you were a fan of the burritos/queso :)
This is fantastic – I’m not vegan but I love plant based food. It’s not going to taste like scrambled eggs but it doesn’t matter- it’s so delicious especially the queso sauce. Unfortunately I can’t wrap a burrito to save my life so some it of landed on the floor and my dog lapped it up in a second. So it’s a favourite meal for the whole family!
Thank you for your recipes , your website is my new obsession!
Hi Lucy, it’s awesome to hear the whole family enjoyed the burritos. :) Thanks for the sweet review!
Hi Nisha,
I have a severe sesame allergy. What would be a good substitute for tahini in this recipe?
Hi Kalindi, I think you can try one of two things for the tofu scramble. Either sub the tahini with almond butter. It sounds a bit strange, but since it’s only 1 tbsp, I don’t think it will make the scramble taste like almond butter (the original doesn’t taste like tahini). Or, you can just omit the tahini, and the scramble will be a little less rich and creamy.
Made this tonight. My husband and I agreed it was the best burrito we’ve ever eaten! Total flavor bomb!
Will definitely make this recipe again!
We’re over the moon to hear you two enjoyed the recipe, Rich. Thanks for your kind words!
This is absolutely one of my favorite recipes from RainbowPlant Life. After making it so many times, I have an epiphany to share. As a single person, I LOVE the leftovers because this is my breakfast for a week. I decided today to mix the tofu scramble and potatoes together for storage and this way they will even out together. Thank you so much, Nisha, for your channel and website; you have brought such yummy and healthy dishes into my world: the mountains of Appalachia.
We’re so glad you love the recipe, Beth. :)
And thank you for trying so many of the recipes, it’s great to hear you consistently rely on them!
So far, I’ve only tried making this recipe’s vegan queso and tofu scramble portions, both of which turned out stunning. I can’t wait to make them again along with the full recipe! It’s such a tasty combination of flavors, like a party in your mouth. I didn’t have any large tortillas, so I made a smaller one folded in half more like a toasted breakfast taco. It was so good! I omitted avocado since I didn’t have any on hand and used store-bought spicy salsa with fresh red onion and baked potato chunks that were left over from another dish. I’m happy to add this to my usual breakfast rotation. Thanks, Nisha!
We appreciate your feedback and support, Evie. Thank you for leaving a review!
I made this recipe today and it was absolutely DELICIOSO!! The queso sauce is especially good. This recipe was extremely satisfying!!
We appreciate your feedback and support, Olga. Thank you for leaving a review!
Simple and delicious
We’re so glad you think so, Rachel!
Can I use half a cup of the Pico de gala in place of the salsa in the queso recipe? I don’t usually have salsa in my house but this recipe looks amazing
Thanks for all the incredible recipes btw
Hi Javan, yes you can use pico de gallo instead of salsa if you’d like! You’re very welcome for the recipes, we are so glad you love them :)
I wish people would list alternatives or even recipes for some vegan « dairy » products. Maybe I’m not living in a big enough city to have those cool products. But vegan yogurt or cream cheese is really not something I can easily find. If anyone knows how I could make the queso sauce without store bought yogurt that would be super helpful.
Hi Catherine, coconut cream or canned coconut milk would work great instead of the yogurt. Might need a squeeze of lime juice to add some tanginess to compensate.
I sometimes substitute vegan milk products with thinned out nut or seed butters. I learned to do this because I have the hardest time finding dairy free milks that don’t lean on the sweet side. Even the ones labeled “unsweet” still have flavorings added to them that make them sweet. They’re great for coffees and sweet applications, but not great in savory applications. So sometimes I’ll thin out tahini in warm water to create a creamy milk-like liquid. For a yogurt, you could try adding a little vinegar or lemon juice to add some tang.
Super healthy AND delicious recipe. Just made it for dinner and ate a whole wrap more than I should have! :)
Awesome, Abhaya. Thanks for your comment and for taking the time to review!
We’re just frying the second now and I gotta say it is really one of the best burritos I’ve ever had!!! The combination of all is just fantastic.
Wooohooo, it’s lovely to hear you’re a fan of the burrito, Annelies!
Hey I can’t check the nutrition info on this one? wonder if it’s a glitch? thanks!
Oh wait NVM! I figured it out, just a glitch on my end :)