Cheesy Veggie-Loaded Easy Vegan Quesadillas
The BEST easy vegan quesadillas with loads of creamy cheese, zucchini slices, fresh spinach, and juicy artichoke hearts. These quesadillas will please everyone in the family! Vegan.
Servings 3 servings
Ingredients
Vegan Cheese-
- ½ cup raw cashews
- 1 ¼ cup water
- ¼ cup tapioca flour (AKA tapioca starch)
- 1 tsp fresh lemon juice
- 1 ½ tbsp nutritional yeast
- ¾ tsp pink sea salt
- ½ tsp garlic powder
- ½ 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.
Instructions
- Get the recipe instructions how to make the cashew cheese HERE.
- 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.
- Put the quesadilla in a pan and saute it until browned and crispy on both sides, 3-4 minutes per side.
- Slice and serve with dipping sauce of your choice.
Notes
- Get the recipe for the vegan cheese, here.
- The cheese recipe makes enough for three regular-sized quesadillas.
- Make sure you use thinly-sliced zucchini so it cooks while you’re sauteeing the quesadilla. I use a small hand mandolin to slice the zucchini so they’re all the same size.
- Get the recipe for the vegan chipotle sauce, here.