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Vegan Quesadillas

A vegan version on a classic dish. Black beans, fresh vegetables, and creamy homemade cashew cheese.
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 2 hours 29 minutes
Servings 5 tortillas


cashew cheese

  • 1/2 cup raw cashews (soaked for at least 2 hours)
  • 1/2 cup white potatoes (chopped into 2 inch cubes)
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
  • 2 tbsp lemon juice
  • 3/4 cup unsweetened plantbased milk (make sure it isn't a vanilla flavour)
  • sea salt

other ingredients

  • 1 cup black beans
  • spinach (handful per quesadilla)
  • green onion
  • salsa
  • tortillas (4-5 tortillas if you are folding them in half or 8-10 if you are stacking one on the bottom and one on top)


  • 1 ripe avocado
  • 1 small clove of garlic
  • sea salt
  • juice of 1/2 lime


  • Soak the cashews in a bowl of water for at least 2 hours.Chop 1 small potato into 2-inch cubes (should measure roughly 1/2 cup).Bring a pot of water to a boil, then add the potato cubes and boil until potatoes are soft- roughly 14 minutes (test by poking potatoes with a fork). Drain the water and set aside.
  • Add all the cashew cheese ingredients to a high-speed blender, and blend until smooth. The mixture should be thick but smooth.
  • Heat a cast-iron (or pan of choice) over medium heat. I didn't add any oil to the cast iron but if you are using a different type of pan you may need to.
  • Either use one tortilla, add the cheese sauce (roughly 2 tablespoons) to cover the whole surface and then add the toppings only to one half and fold it over. Or use 2 tortillas (one for the bottom, and one for the top). If using 2 tortillas, add 2 tablespoons of cheese on each tortilla. Either way, add a handful of black beans, spinach, and green onion. Toast each side till golden (roughly 3-5 minutes each side).
  • Prepare the guacamole by mashing 1 ripe avocado in a bowl. Add lime juice from 1/2 lime, sea salt, and 1 small garlic clove (finely chopped, or pressed).
  • Once the quesadillas are cooked, top with medium-spicy salsa and guacamole. Best when fresh, although the cheese will store in a container in the fridge for a few days if you have leftovers/ making ahead of time.