Cheesy Cashew Quesadillas [Vegan, Grain-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This "cheesy" quesadilla recipe will solve all your vegan quesadilla-making troubles. The sauce doesn’t only help with keeping the quesadillas together, it makes them taste creamy and cheesy as well. This meal comes together in very little time.

Cheesy Cashew Quesadillas [Vegan, Grain-Free]

Calories

586

Serves

Cook Time

Ingredients

1 tablespoon olive oil
1 large red onion, sliced in half circles
1 bell pepper (red or yellow), sliced into strips
1 small zucchini, quartered lengthwise then sliced into 1/4-inch slices
1 cup mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper (optional)
4 large wraps (gluten-free or grain-free if necessary)
1 recipe of vegan cashew cheese sauce
1 teaspoon olive oil

Preparation

Heat the oil in a large pan over medium heat. Once the oil is hot add onion and pepper, sauté for 5 minutes; then add zucchini, mushrooms, spices, and cook for another 5 minutes, stirring frequently.
Alternatively, mix all the same vegetable ingredients in a bowl. Line a baking sheet with parchment paper, place the vegetables on the sheet, and bake in the oven at 400°F for 10 – 15 minutes (until the peppers are soft), stirring halfway through.
To assemble quesadillas, spread 2 – 3 tablespoons of cashew sauce over one side of the wrap. Place 1/4 of vegetable mixture over 1/2 of the wrap. Fold the half with no veggies over the other half. Repeat with the remaining wraps.
Heat a teaspoon of oil in a large pan. Place 1 – 2 quesadillas in the pan (you might be able to fit 2 if your pan is large enough). Cook for 2 – 3 minutes, or until slightly browned on the bottom. Gently flip the quesadillas and cook the other side for another 2 – 3 minutes.

Nutritional Information

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

AUTHOR & RECIPE DETAILS

Iva is a nature and animal lover, which led her to consider her impact on the environment and fellow creatures. Subsequently, she switched her diet to consist entirely of plant-based ingredients. Realizing that vegan cuisine can be versatile and delicious, she decided to share her recipes through her blog, PlantifulYum. There you will find a growing list of tried and tested recipes with one objective: turn plant-based ingredients into food that makes you say “Yum.”