Cheesy Veggie-Loaded Easy Vegan Quesadillas

Course Vegan
Cuisine Quesadillas
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 3 servings
Author Stacey


Vegan Cheese-

  • 1/2 cup raw cashews
  • 1 1/4 cup water
  • 1/4 cup tapioca flour (AKA tapioca starch)
  • 1 tsp fresh lemon juice
  • 1 1/2 tbsp nutritional yeast
  • 3/4 tsp pink sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper (You can use white pepper if you don't want to see the flecks but I used what I had on hand)

Quesadilla Filling-

  • 6 whole wheat tortillas
  • 1 large zucchini, thinly sliced
  • Spinach (I used about one generous handful per quesadilla)
  • 1 cup artichoke hearts, sliced in half
  • Optional - chipotle sauce, hot sauce, pesto sauce to drizzle in the quesadilla or for dipping.


  1. Get the recipe instructions how to make the cashew cheese HERE.
  2. Once the cheese is prepared, start to assemble the quesadillas. Spread 2-3 tbsps on one of the tortillas, add a handful of spinach, zucchini slices (use a small hand mandolin to slice the zucchini thinly and evenly), and artichoke hearts. Spread 2-3 tbsps on a second tortilla and place it on top.
  3. Put the quesadilla in a pan and saute it until browned and crispy on both sides, 3-4 minutes per side.
  4. Slice and serve with dipping sauce of your choice.

Recipe Notes