20 MINUTE VEGAN QUESADILLAS WITH HOMEMADE CASHEW CHEESE

If I would have known Vegan Quesadillas could be this delicious and this easy, it wouldn’t have taken me so many years to give up dairy. These Vegan Quesadillas are made with homemade cashew cheese and chipotle cream. They’re melty, gooey, stretchy, spicy, and best of all? They take just 20 minutes to prepare, including the made from scratch vegan cheese!

Feel like celebrating yet? You will when you taste these!

Aside from the benefit of not containing milk meant for baby cows, this Vegan Cashew Cheese is actually quite healthy and not at all high in fat like dairy cheese. This means it’s guilt-free on all accounts, can I get an AMEN?

The shining stars in this recipe are the nutritional yeast and tapioca flour (also called tapioca starch.) The nutritional yeast gives the cheese it’s cheesy flavor and the tapioca flour makes it stretchy. These ingredients can be found in most health food stores, but I usually get mine from Amazon because it’s more wallet friendly.

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20 Minute Vegan Quesadillas with Cashew Cheese and Chipotle Cream

Melty, stretchy cashew mozzarella and chipotle cream make the perfect quesadillas! Ready in 20 minutes or less. 

 Course Appetizer, Main Course

 Cuisine Oil-free, Vegan

 Prep Time 10 minutes

 Cook Time 5 minutes

 Total Time 15 minutes

 Servings 4 large quesadillas

Ingredients

• 8 tortillas medium
• 1/2 cup raw cashews
• 1/4 cup tapioca flour (also called tapioca starch)
• 1 tsp lemon juice
• 1 1/4 cup water
• 1 1/2 tbsp nutritional yeast
• 3/4 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp white pepper

Easy Chipotle Cream

• 1/2 cup soaked cashews
• 3/4 cup salsa
• 1/4 tsp chili powder
• 1/4 tsp sea salt

Instructions

1. Soak cashews for two hours or overnight for the cashew mozzarella and chipotle cream. You can also boil them for ten minutes to soften. Drain the cashews. In a high-powered blender or food processor, add 1/2 cup soaked cashews and the remaining ingredients until the white pepper. Blend on high speed for 2 minutes until smooth. 
2. Pour the cashew mixture in a saucepan over medium high heat. Cook for 5 minutes until the cheese forms into a gooey ball in the center. Stir constantly to prevent sticking. The cheese will stay fairly soft. 
3. To make a large vegan quesadilla, spread 1/4 cup of cashew mozzarella onto one tortilla. Spread 2 tablespoons of cashew cream onto another tortilla. Combine the tortillas. In a skillet over medium heat, cook the Vegan Quesadilla on 30-45 seconds on each side until the tortillas are crispy and the cheese is melty. Cut into triangles and serve with extra chipotle cream and avocado!

Easy Chipotle Cream

1. Add all ingredients to a high speed blender and blend on high for 2-3 minutes until smooth. Chipotle Cream will keep in an airtight container in the fridge for up to 5 days. 

Recipe Notes

Cashew Mozzarella will last in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 weeks, although the texture will change slightly if frozen. 

Apple Cider Vinegar can replace the lemon juice.