Crispy Vegan Taquitos – Better Than Takeout
Crispy vegan taquitos are the perfect appetizer or light dinner. After making these many times, I’ve discovered the trick to getting them perfectly crispy every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Amish Cinnamon Flop and Indulgent Caramel Crush Bars.
Why This Crispy Vegan Taquitos – Better Than Takeout Is Pure Comfort
- Crispy golden exterior
- Creamy cashew filling
- Ready in 30 minutes
- Better than takeout
What You'll Need for Crispy Vegan Taquitos – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Tortillas
- Cashews
- Onion
- Garlic
- Jalapeño
- Cilantro
- Lime
- Salt
- Oil
- Cumin
- Chili powder
- Smoked paprika
- Nutritional yeast
- Garlic powder
- Onion powder
- Optional: Avocado
- Optional: Salsa
- Optional: Vegan sour cream
- Optional: Lime wedges
📝 Ingredient Notes
- Tortillas: Use small corn tortillas for traditional taquitos.
- Cashews: Soak cashews in hot water for 15 minutes to soften before blending.
🛒 Tools & Equipment I Recommend
- High-powered blender — Ensures a smooth, creamy filling. → See on Amazon
- Cast iron skillet — Achieves a perfectly crispy exterior. → See on Amazon
How to Make Crispy Vegan Taquitos – Better Than Takeout
- Prepare the filling: Soak cashews, then blend with onion, garlic, jalapeño, cilantro, lime, and seasonings until smooth.
- Warm tortillas: Warm tortillas in the microwave for 10 seconds to make them pliable.
- Assemble taquitos: Spread a spoonful of filling onto each tortilla, roll tightly, and secure with a toothpick.
- Fry taquitos: Heat oil in a skillet over medium heat, add taquitos, and cook until golden and crispy, about 2-3 minutes per side.
- Serve: Remove toothpicks, garnish with desired toppings, and serve immediately.
Cook's Tips for Perfect Crispy Vegan Taquitos – Better Than Takeout
- Common mistake and fix: Not frying at high enough heat can result in soggy taquitos. Ensure oil is hot before adding taquitos.
- : For a healthier version, bake taquitos at 400°F (200°C) for 20-25 minutes, flipping halfway.
- : Make ahead: Prepare filling and assemble taquitos up to a day ahead. Store in the fridge until ready to fry.
Storing & Reheating Crispy Vegan Taquitos – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare filling and assemble taquitos up to a day ahead.
Freezing Crispy Vegan Taquitos – Better Than Takeout
Freeze uncooked taquitos for up to 2 months. Thaw before frying.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier filling, add an extra jalapeño or use canned green chiles.
- Best substitution: Substitute cashews with silken tofu for a lighter filling.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If taquitos are falling apart, try using smaller tortillas or adding a bit more filling.
Want to level up this recipe?
Tortilla press — Makes rolling taquitos easier and ensures even thickness. → Check price on Amazon
Crispy Vegan Taquitos – Better Than Takeout
Ingredients
Main Ingredients
- Tortillas
- Cashews
- Onion
- Garlic
- Jalapeño
- Cilantro
- Lime
- Salt
- Oil
Seasonings
- Cumin
- Chili powder
- Smoked paprika
- Nutritional yeast
- Garlic powder
- Onion powder
Optional Toppings
- Avocado
- Salsa
- Vegan sour cream
- Lime wedges
Instructions
- Prepare the filling: Soak cashews, then blend with onion, garlic, jalapeño, cilantro, lime, and seasonings until smooth.
- Warm tortillas: Warm tortillas in the microwave for 10 seconds to make them pliable.
- Assemble taquitos: Spread a spoonful of filling onto each tortilla, roll tightly, and secure with a toothpick.
- Fry taquitos: Heat oil in a skillet over medium heat, add taquitos, and cook until golden and crispy, about 2-3 minutes per side.
- Serve: Remove toothpicks, garnish with desired toppings, and serve immediately.
Notes
- Chef tip: For a spicier filling, add an extra jalapeño or use canned green chiles.
- Best substitution: Substitute cashews with silken tofu for a lighter filling.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If taquitos are falling apart, try using smaller tortillas or adding a bit more filling.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked taquitos for up to 2 months. Thaw before frying.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare filling and assemble taquitos up to a day ahead.
Nutrition Per Serving
- Calories: 120
- Protein: 4g
- Fat: 7g
- Carbs: 13g
- Fiber: 2g
- Sugar: 1g
- Sodium: 300mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Taquitos – Better Than Takeout FAQs
Yes, prepare the filling and assemble taquitos up to a day ahead. Store in the fridge until ready to fry.
They might be too large or not have enough filling. Try using smaller tortillas or adding more filling.
Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway. They won't be as crispy but still delicious.
Serve with avocado, salsa, vegan sour cream, and lime wedges.
Yes, freeze uncooked taquitos for up to 2 months. Thaw before frying.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Taquitos – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
