Quesadillas with Cashew "Cheese"

Author: Recipes_kw
No ratings yet
Prep Time 12 hrs 40 mins
Total Time 12 hrs 40 mins
Course Main Course
Cuisine Mexican
Servings 2 Servings


  • Food Processor
  • Stove


  • 1 cup cashews raw, unsalted
  • 4 tsp tapioca starch
  • 3 tsp garlic minced, divided
  • 4 tbsp nutritional yeast
  • 3/4 tsp salt
  • 2 tsp lemon juice
  • 1/2 cup water
  • 1 tsp canola oil
  • 1 cup red bell pepper
  • 1 scallions sliced
  • 1/4 tsp cumin
  • 1 tsp cilantro chopped
  • 4 tortillas no bleached flour


  • Soak the cashews overnight in water. The next day, rinse and drain the cashews.
  • Place the cashews, tapioca starch, 2 teaspoons of garlic, nutritional yeast, salt, lemon juice, and the water in a food processor and pulse until completely smooth. Scrape down the sides to make sure everything is incorporated and smooth.
  • Transfer the "cheese" mixture into a pan and bring up to medium heat. Keep stirring until mix gets gooey. Set aside.
  • Heat the canola oil in a large pan over high heat. Add chopped veggies, remaining garlic and season with salt, and cumin. Once the vegetables are soft, add the chopped cilantro and combine.
  • Spread the "cheese" onto the 4 tortillas till it reaches the edges. Add the roasted veggies on top of 2 of the tortillas then top with the other 2 tortillas; press down till the two sides stick together.
  • Pan fry each quesadilla in a lightly sprayed pan for 2 to 3 minutes on each side until crispy. Cut into quarters and serve. Enjoy


Serves well with fresh salsa, or a plant-based crema.

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