A vegan version on a classic dish. Black beans, fresh vegetables, and creamy homemade cashew cheese.

Quesadillas [Vegan]





For the 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 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • 3/4 cup unsweetened plantbased milk (make sure it isn’t a vanilla flavor)
  • Sea salt

Other Ingredients:

  • 1 cup black beans
  • Spinach (handful per quesadilla)
  • Green onion
  • Salsa
  • Gluten Free 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)

For the Guacamole:

  • 1 ripe avocado
  • 1 small clove of garlic
  • Sea salt
  • Juice of 1/2 lime


  1. 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).
  2. Drain the water and set aside.
  3. Add all the cashew cheese ingredients to a high-speed blender, and blend until smooth. The mixture should be thick but smooth.
  4. 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.
  5. 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).
  6. 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).
  7. 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.