Vegan Taco Bell Style Tacos



Taco Bell is actually one of my favorite foods, but doesn’t make me feel the best after eating it. Making Taco Bell vegan may seen crazy at first, but actually is super easy. Before I explain how I made these awesome tacos let’s discuss what’s vegan at Taco Bell. The company actually made a guide showing how many meat-free options you can buy. So if you want to make your meal vegan you’d have to sub meat for beans, no sour cream or cheese and add potatoes and guac if you want. While that sounds great I still like the taste of meat & cheese so I decided to make Taco Bell at home with dairy free cheese, cashew sour cream and meat-less taco crumble. The results were alarmingly similar to Taco Bell, but minus the post eating food coma. This recipe is based on what I like on my tacos, but feel free to use this as a base recipe and add whatever you like. Lettuce begin! (Forgot to get lettuce for this recipe whoops)

First thing to make: Cashew Sour Cream. Ok this recipe is not mine! I got it from an awesome vegan food blog called Hot for Food. They make so many great recipes including this sour cream! First step is to soak 1 cup of cashews for at least 4 hours. If you forget or don’t have time you can soak them for 30 minutes in boiling water. This will get them nice and soft so it can easily be turned into cashew sour cream.


Then in a blender add your drained cashews and the remaining ingredients and blend until smooth. So easy & so tasty.


Next step is to cook our “meat”. In a pan add a little olive oil, your crumbles and spices.


Now you just stir and cook for 5-10 minutes. So simple! And no need to worry about undercooked meat since it’s all plant based ?


After your crumbles are cooked, mash your avocado, toast your taco shells and heat up your beans. All that’s left to do is assemble the tacos and eat! These are seriously so tasty and tastes so similar to Taco Bell. Must be the fake meat and fake cheese ?


And here’s the nutrition for one taco: (Also this is probably comparable to 2 Taco Bell tacos since theirs are so small)


Vegan Taco Bell Style Tacos

From: Christopher Michel
Prep Time: 4 Hours 10 Mins Cooking Time: 10 Mins Total Time: 4 Hours 20 Mins


  • ½ Package or 5.5 oz Beyond Beef Crumble
  • 5 Taco Shells
  • ½ Package or 4 oz Vegan Cheddar Shreds
  • ½ Avocado
  • ½ Can Black Beans

Cashew Sour Cream:

  • 1 C Cashews
  • ½ C Plant Milk or Water
  • 2 tbsp Lemon Juice
  • ½ tsp Apple Cider Vinegar
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • ¼ tsp Sea Salt

Taco Seasoning:

  • ½ tbsp Chili Powder
  • ¼ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • ¼ tsp Red Pepper Flakes
  • ¼ tsp Dried Oregano
  • 1 tsp Ground Cumin
  • 1 tsp Sea Salt


  1. Soak cashews for at least 4 hours.
  2. Blend drained cashews with remaining sour cream ingredients.
  3. Add olive oil to a pan and cook “beef” crumble on medium with spices for 5-10 minutes.
  4. Mash avocado, heat up black beans and assemble your taco.

Vegan PB Protein Cookies


Let’s start by making this clear: I love cookies. What if there was a way I could eat cookies all day? Well there is and it’s this recipe. (The proof is that I ate them all) Remember food is fuel and if you wanna feel good you gotta fuel up with good food. The recipe I created is completely vegan, contains no refined sugar (except from the chocolate chunks), no oil and it’s actually gluten free! The secret? It’s NUTZ! Yep they’re full of flavor and protein and healthy fats that make this cookie delicious. If you have nut allergies I’m sorry this just isn’t the recipe for you. :/


¼ C Almond Meal

¼ C Oat Flour

⅓ C Almond Butter

3 tbsp Stevia

1 tsp Vanilla Extract

1 tsp Baking Powder

3 tbsp Ground Flax Seed

6 tbsp PB2 Powdered Peanut Butter

1.5 Scoop Protein Powder

1 C Plant Milk

3 tbsp Chocolate Chunks

Notes: For the almond meal and oat flour whole almonds and oats will work fine just need to be blended to create the flour-like consistency. Almond Butter can be substituted with any nut butter, stevia can be substituted with a sweetener of your choice and the protein powder I use is Plant Fusion to keep the recipe vegan (plus includes a serving of veggies in it) but feel free to use any protein you have on hand. The plant milk I used is called Ripple milk and it’s actually made from pea protein (really cool), but any milk you have will work (soy, almond coconut).


1. Create your flax egg. Just mix together your ground flax with 3 tbsp of water and set aside to chill in the fridge. If you have whole flax seed use a blender or spice grinder to make your ground flax.


2. Blend together your dry ingredients. If you are using whole oats or almonds just add them to the blender first to achieve a fine powder. Then add the remaining dry ingredients to blend together nicely. If you already have oat & almond flour feel free to blend together the dry stuff with a whisk (so you don’t have to clean the blender!).


3. In a bowl, combine your dry ingredients,  your nut butter, plant milk and flax egg. Once thoroughly mixed fold in your chocolate chunks.


4. Finally, all that is left is to form your cookies onto a greased cookie sheet, or using a silpat so they do not stick. Pop ’em in the oven for 10 minutes at 350 and they’re done!




Here’s the nutrition for one cookie (this recipe makes 12) and take a look at the macronutrients they are all around the same amount, making this a great snack for long lasting energy. Hope you try this one out they’re chewy, sweet and delicious!