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Vegan Chalupa

It's like a TACO but with a big ol' FAT FRIED TORTILLA! Homemade VEGAN SOUR CREAM too!

Before going vegan, I would typically get the Crunchwrap, Cheesy Gordita Crunch and a Chalupa. Well actually, I still do (just gotta swap out half the ingredients!) except for the Cheesy Gordita Crunch (which you can find my recipe for HERE) but this is way better than I remember a Chalupa from Taco Bell, and it's definitely better than the ones I get these days where I sub everything (no offense to beans, guacamole and jalapeños, still love ya).

Sour Cream

For this one we're gonna make our own vegan sour cream, which is based off my cream cheese recipe, but with some modifications to make it thinner and tangier. I highly recommend adding stuff as you go. The lactic acid can be quite strong, and depending on how thick you want it, you'll need to adjust the amount of plant-milk you are adding. In the recipe I make notes of minimums you should add. Just start with that, then blend it, taste it and adjust to your palate.

Chalupa Shell

For the shell, try to find a vegan flatbread, or you can try a pita or even a regular flour tortilla.

We'll also be using some TACO SHAPERS to keep the shell together while we fry it. You don't need these, but it will make your job a lot easier. Otherwise you can just hold it in place with tongs. You'll also want to poke a bunch of holes (with a toothpick) so they don't blow up like balloons. Other than that, this recipe is super easy!

Here's a HANDY DANDY video too!

Also here's some other Taco Bell Recipes!

cool ranch doritos locos!

cheesy gordita crunch!



If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!

This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!


Makes 5-6 Chalupas (with leftovers)

  • 1/2 head of iceberg lettuce (shredded)

  • 1/4 cup cilantro (chopped)

  • Juice of 1/2 a lime

  • 1 large tomato (diced)

  • 1/2 cup vegan cheddar shreds

  • 1/2 cup vegan pepper jack shreds

  • 5-6 flatbreads (or flour tortillas)

Vegan Sour Cream Method

  • 1 cup raw cashews

  • 75 grams full fat coconut milk

  • 1-2 tsp Lactic Acid (or more to taste)

  • 1/2 - 1 tsp salt (more to taste)

  • 1/2 cup milk (more for a thinner sour cream)

  • 1 Tbsp lime juice (or more to taste)

  1. Soak cashews in boiling water for 10-15 minutes

  2. Add everything to a high speed blender and blend until smooth.

  3. Taste and adjust for seasoning! Very important!

Vegan Ground Beef Method

  • 12 oz. plant-based meat

  • 1 Tbsp chili powder

  • 2 tsp onion powder

  • 2 tsp garlic powder

  • 1 tsp chipotle powder

  • 1 tsp smoked paprika

  • 1/2 tsp cumin

  • 1/2 tsp oregano

  • Salt & pepper to taste

  • Juice of 1/2 lime (or to taste)

  • 1/2 cup water

  • 2 oz. hatch green chiles (optional)

  1. In large skillet over medium heat, add a little cooking oil, and then crumble in your plant-based meat. Cook until browned, about 6 - 8 minutes.

  2. Add in the seasonings and stir to combine.

  3. Then add in the lime juice, water and chiles. Stir to combine and reduce to desired consistency.


  1. Combine / toss chopped lettuce, cilantro and lime juice, set aside.

  2. In a large pot or Dutch oven, heat up a neutral oil (Vegetable, Peanut or Canola) to around 350° F.

  3. Poke about 20 holes with a toothpick in the flatbreads.

  4. Fit them snuggly in the taco shaper (if using) and gently add them to the pot of oil.

  5. If not using a taco shaper, simply hold them in place with heat proof tongs.

  6. Fry until golden brown, let the excess oil drip off. Let them rest until they are cool enough to handle then assemble as follows: beef, sour cream, lettuce, tomatoes, cheese. ENJOY!


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