Easy Cheesy Vegan Quesadillas
Prep time
Cook time
Total time
Recipe type: Appetizers, Snacks, Lunch
Serves: 4
Cashew Cheese
  • 1½ cups raw cashews (soaked for at least 2 hours)
  • ¼ cup water
  • 3 tbsp lemon juice
  • 2½ tbsp nutritional yeast
  • 1 garlic clove
  • Salt & freshly ground black pepper, to taste
  • 8 flour tortillas
  • ¾ cup cooked black beans (if using canned, drain and rinse first)
  • ¾ cup corn (I used frozen)
  • ⅓ cup black olives, sliced
  • ¾ cup tomatoes, diced (I used 1 large beefsteak tomato)
  • ¼ cup parsley, chopped
  • 3 tbsp green onions, chopped small
  • 1 large avocado, pitted and sliced
  • 1 tbsp coconut oil
Cashew Cheese
  1. Add all of the cashew cheese ingredients into a food processor or high-speed blender and process/blend until smooth. Refrigerate until ready to use.
  1. In a medium bowl, mix together the black beans, corn, olives, diced tomato and parsley. Set aside.
  2. Add a generous layer of cashew cheese to a tortilla, top with the black bean mixture, then cover with another tortilla, press down lightly, then set aside. Repeat with remaining tortillas.
  3. Heat a large pan over medium heat, add ½ tbsp oil, and add your quesadilla. Cook until the bottom of the quesadillas is golden brown (3-4 minutes), then flip and cook until the other side is golden brown. Repeat with remaining quesadillas.
  4. Plate your quesadillas, and sprinkle some green onions on top of each one. Serve with vegan sour cream, mashed avocado, or whatever else you like with your quesadillas.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/vegan-quesadillas/