Man oh man.. these EASY vegan quesadillas are OUT OF THIS WORLD delicious. At first, I was just experimenting around in the kitchen, was looking for something easy to put together, but still satisfying..and then these yummy quesadillas were born. I mean.. they’re PACKED with flavor and sooo damnnn good. I dipped mine in some hot, spicy salsa and mashed up avocado. Definitely obsessed with these.
Why Nutritional Yeast?
Simply put, it’s AMAZING! This one ingredient makes all the best Vegan cheeses/sauces. You can use it as topping on popcorn or other snacks, melt some on your favorite sandwiches, or add a heaping amount to enhance the flavor in homemade vegan sauces. For this cheese sauce, it’s a must to really get that cheesy flavor we want in our quesadillas.
What’s the best tortilla to use?
I LOVE using the extra large sized tortillas – especially since I’m making this as a sharable meal. I tend to always go for the 100% corn tortillas or almond flour tortillas because they’re gluten free 🙂
What can I add in my quesadilla?
Anything really. You can customize it with any of your favorite fix-ins. Here are some of my favorite:
- chopped tomatoes
- chopped jalapeños
- banana peppers
- sliced or mashed avocado
- sautéd mushrooms and onions
- roasted chickpeas
- black beans
- spiced soy curls
Looking for more comfort food favorites? Try these!
Cheesy Vegan Quesadillas
IngredientsFor the cheese spread:
- 1/2 cup almond milk
- 1 cup soaked cashews*
- 1/4 cup nutritional yeast
- 1 tsp dijon mustard
- 1/4 tsp turmeric
- 1/4 tsp salt
- 1 tsp onion powder
- *can substitute with 6 oz silken tofu
- 1 cup sliced mushrooms
- 1/2 onion sliced
- 1/2 jalapeno - chopped
- 1 cup cooked corn
- 1/4 cup green onions
- 2 XL corn tortillas (or almond flour tortillas)
Start by making the cheese sauce first. Add all the cheese sauce ingredients into a high speed blender (I use Vitamix) and blend until smooth. Set aside in the fridge until ready to use.
Transfer the rinsed and drained chickpeas to a bowl and add the coriander, cumin, paprika, and salt. Mix to combine.
Using a fork, mash the chickpeas until they’re about 90% mashed - if there are some whole pieces left that’s okay. This will help the chickpeas stick to the tortillas better. Set aside
In a sauté pan, add the sliced mushrooms and sauté for about 1 minute before adding in the sliced onions.
Sauté the mushrooms and onions for about 5-6 minutes until completely browned - I used a little bit of water to help prevent them from burning or sticking to the pan. Transfer to a bowl and keep the pan!
In the same pan (with the heat turned off) add 1 tortilla and spread the cheese sauce we made all over.
Take the mashed chickpeas and add them to the tortilla, press them down with the back of your spoon to help them stick really well.
Now add the sautéed mushrooms/onions, corn, jalapeños, and green onions on top.
Take another tortilla and spread a thin layer of cheese sauce on top - Add to the pan (FACE DOWN) to close the quesadilla
Using something heavy, like a cast iron, press down to help everything stay in place.
Cook for 3-4 minutes and carefully flip over, cook the other side for another 3-4 minutes.
Serve with some salsa and guac, enjoy!