Description
A flavorful twist on classic quesadillas featuring chickpeas and a creamy vegan cheese sauce, perfect for any occasion.
Ingredients
Scale
- 1 cup raw cashews, soaked overnight
- 1/2 cup vegan unsweetened plain yogurt
- 2 tablespoons water or vegetable broth
- 1/2 cup salsa of choice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 tablespoons nutritional yeast
- 1/4 cup vegan butter
- 4 tablespoons hot sauce
- 1/8 teaspoon garlic powder
- A pinch of cayenne pepper (optional)
- A pinch of kosher salt
- 2 teaspoons coconut sugar
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 small bunch of scallions, sliced thinly
- 8 large flour tortillas
Instructions
- Prepare the cheese sauce by blending cashews, yogurt, water or broth, salsa, cumin, chili powder, smoked paprika, salt, and nutritional yeast until smooth.
- In a saucepan, melt vegan butter and whisk in hot sauce, garlic powder, cayenne, salt, and sugar. Set aside.
- In a bowl, roughly mash chickpeas with a fork.
- Sauté diced onions in olive oil until softened, then add minced garlic.
- Add the buffalo sauce and chickpeas to the skillet and simmer for 2 minutes.
- Assemble the quesadillas using cheese sauce and chickpea filling between tortillas.
- Cook each quesadilla in a skillet until golden brown and crispy, about 3 minutes per side.
Notes
For an ultra crispy texture, brush tortillas with olive oil before cooking. These quesadillas can be made ahead and stored for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 quesadillas
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan, quesadillas, buffalo sauce, chickpeas, quick meal, easy recipe
