These Vegan Quesadillas are an exclusive recipe from Megan Sadd’s cookbook 30-Minute Vegan Dinners: 75 Fast Plant-Based Meals You’re Going to Crave!
Table of Contents
This is the recipe that started it all. Back when Carrots & Flowers was a modest little blog with only 20,000 followers, I created this mega-easy, melty, stretchy quesadilla recipe. Our videos for the quesadillas and cashew mozzarella gained over 3 million combined views, proving there is indeed life after dairy. Three years and over 300,000 fans later, this recipe remains the most popular in Carrots & Flowers history. It’s always a hit!
Transform your mealtime with these Easy Vegan Quesadillas, a plant-based twist on traditional favorites that guarantees the best results. Elevate the flavor profile with homemade cashew queso, adding that extra flavor you’ll crave. Whether you’re new to a plant-based diet or a seasoned enthusiast, these quesadillas promise satisfaction every time. Perfect for now and a staple for next time, enjoy the goodness of a homemade delight!”
Ingredients You’ll Need
- Fajita Veggies
- Portobello mushroom
- Bell pepper
- Red onion
- Cooking spray or olive oil
- Taco Seasoning
Spicy Crema
- Pre-soaked cashews
- Salsa
- Chili powder
- Salt
Cashew Mozzarella
- Pre-soaked cashews
- Tapioca starch
- Water
- Nutritional yeast
- Lemon juice
- Garlic powder
- White pepper
- Onion powder
For Serving
- Large tortillas
- Pico de gallo
- Unsweetened cashew or almond yogurt optional
How To Make Vegan Quesadillas
Step 1: Saute Veggies with Taco Seasoning
- Put a large nonstick pan over medium heat.
- Thinly slice the mushroom, peppers and onion. Generously spray the pan with cooking oil and then add the veggies to the pan. Sprinkle the taco seasoning over the veggies. Cook for 7 to 8 minutes until tender, stirring occasionally, then reduce the heat to low.
Step 2: Making the Creamy Cashew Crema
- While the veggies cook, make the crema. Blend the cashews, salsa, chili powder and salt in a high-powered blender until smooth and creamy, about 2 minutes. Scrape down the sides if needed. Transfer to a bowl and quickly rinse the blender.
- Make the cheez. Put a medium saucepan over medium-high heat. Add the cashews, starch, water, yeast, lemon juice, garlic powder, pepper and onion powder to the blender. Blend on high until smooth, about 2 minutes, and then pour the cheez sauce into the hot saucepan.
Step 3: Melty Cheez Prep
- Cook and stir the cheez constantly for about 4 to 5 minutes, scraping the bottom and sides of the pan, until it forms a gooey mass in the center of the pan. Remove from the heat. Put a griddle pan over medium heat.
- Divide the cheez among 4 tortillas and spread it in a thick, even layer. Spread 2 large spoonfuls of spicy crema onto the other 4 tortillas. Put them crema side down over the cheez.
Step 4: Quesadilla Grill
- Put the quesadillas on the hot griddle pan. Cook for 30 to 45 seconds on each side of the tortilla until golden brown and crisp. Cut the tortillas into triangles. Serve with pico de gallo, fajita veggies and plain yogurt for dipping.
Vegan Quesadillas – Recipe Card
Cashew Mozzarella Quesadillas with Fajita Veggies
Ingredients
Fajita Veggies
- 1 portobello mushroom
- 2 bell peppers
- 1 red onion
- 2 tsp 10 ml cooking spray or olive oil
- 2 tbsp 5 g Taco Seasoning (page 180)
Spicy Crema
- ½ cup 40 g pre-soaked cashews
- ¾ cup 180 ml salsa
- ¼ tsp chili powder
- ¼ tsp salt
Cashew Mozzarella
- ½ cup 40 g pre-soaked cashews
- ¼ cup 30 g tapioca starch
- 1¼ cups 310 ml water
- 1½ tbsp 14 g nutritional yeast
- 1 tsp lemon juice
- ½ tsp garlic powder
- ½ tsp white pepper
- ¼ tsp onion powder
For Serving
- 8 medium or 4 large tortillas
- Pico de gallo
- Unsweetened cashew or almond yogurt - optional
Instructions
- Put a large nonstick pan over medium heat.
- Thinly slice the mushroom, peppers and onion. Generously spray the pan with cooking oil and then add the veggies to the pan. Sprinkle the taco seasoning over the veggies. Cook for 7 to 8 minutes until tender, stirring occasionally, then reduce the heat to low.
- While the veggies cook, make the crema. Blend the cashews, salsa, chili powder and salt in a high-powered blender until smooth and creamy, about 2 minutes. Scrape down the sides if needed. Transfer to a bowl and quickly rinse the blender.
- Make the cheez. Put a medium saucepan over medium-high heat. Add the cashews, starch, water, yeast, lemon juice, garlic powder, pepper and onion powder to the blender. Blend on high until smooth, about 2 minutes, and then pour the cheez sauce into the hot saucepan.
- Cook and stir the cheez constantly for about 4 to 5 minutes, scraping the bottom and sides of the pan, until it forms a gooey mass in the center of the pan. Remove from the heat. Put a griddle pan over medium heat.
- Divide the cheez among 4 tortillas and spread it in a thick, even layer. Spread 2 large spoonfuls of spicy crema onto the other 4 tortillas. Put them crema side down over the cheez.
- Put the quesadillas on the hot griddle pan. Cook for 30 to 45 seconds on each side until golden and crisp. Cut the tortillas into triangles. Serve with pico de gallo, fajita veggies and plain yogurt for dipping.
Notes
- Store leftover cashew mozzarella in a closed container in the fridge for up to 5 days. It will stay fairly soft, similar to burrata. Spread the cheez if using in sandwiches and quesadillas. Add dollops of cheez to things like pasta, lasagna and enchiladas.
Reprinted with permission from 30-Minute Vegan Dinners by Megan Sadd, Page Street Publishing Co. 2019. Photo credit: Megan Sadd.
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Frequently Asked Questions
Can I use a regular blender instead of a high-powered blender for the crema and cheez sauce?
While a high-powered blender yields the smoothest results, a regular blender can still be used. For best outcomes, soak cashews in water for a few hours before blending.
Can I make these quesadillas gluten-free?
Absolutely! Opt for gluten-free tortillas or corn tortillas to accommodate a gluten-free diet. Ensure all other ingredients are also gluten-free, and enjoy your delicious, customized quesadillas.
Can I use a different type of non-dairy cheese for the recipe?
Certainly! Experiment with various plant-based cheeses available in your local market. Whether it’s a vegan cheddar or mozzarella, choose one that melts well for the perfect cheesy texture.
Any suggestions for a different dipping sauce besides the spicy crema?
Get creative! Guacamole, salsa verde, or a tangy cilantro lime sauce can complement your quesadillas beautifully. Feel free to explore different flavors.
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