Vegan Cheese Quesadillas are live and it’s time to jump on the Mexican food train – with just 6 ingredients, 3 easy steps and of course gluten free.
You know for sure that I eat Mexican food almost every week. I’m addicted to the flavors because I’m a kid that adores food full of flavor.
Mexican food never disappointment me. We’re big friends so it was no surprise that soon after my Vegan Cream Cheese Taquitos last week I come back with a new showstar, today.
These Vegan Cheese Quesadillas were a big hit recently when I met some friends at a Sunday brunch – or a potluck to be precise. Have you ever been to such potlucks? It’s the time were everyone comes and stuns the others with some amazing food.
You only need 6 ingredients and just 3 easy steps to make these. With such simple ingredients I guess you already have in your pantry.
This showstopper in this quesadilla game is of course the homemade vegan cheese.
I mean, come on friends, quesadillas without cheese is like chocolate ice cream without any chocolate.
So here we are, friends. And just because I’m vegan doesn’t mean I can’t have quesadillas.
I hope you come on board and love these Vegan Cheese Quesadillas – they are hearty, savory, cheesy, drool worthy, easy, memorable, crispy from the outside and cheesy from the inside, and oh boy so delicious.
Let’s start and dig in with me, shall we?
As I mentioned before, the absolutely highlight in these Vegan Cheese Quesadillas is obviously the homemade vegan cheese.Making it in your kitchen requires only 3 ingredients and one easy step!
Start by making this flavor wonder: combine corn, nutritional yeast, garlic, salt and pepper to taste in the bowl of a blender or food processor. Simply process until the mixture is well combined. But be careful! Don’t over-process or it will end up too smooth. You want to leave some texture.
This homemade vegan cheese is so versatile! Think about all the amazing ways to make use of it: you can put it on everything like sandwiches, burgers, wraps, and many more. So you better make a double batch of it. It’s totally addictive and full of flavor, friends.
So far, so simple. And we are keeping it like that!
We’re going to fill the quesadillas now. Just put smashed avocado down on your favorite tortilla. Add cherry tomatoes cut in halves. Then top all of it with a real good amount of the vegan cheese. If you like, add a bit more heat with the optional chill powder.
Cut them into triangles, brush them with a bit oil if needed. Bake at 400°F on a baking sheet with parchment paper for around 15 minutes until crispy and golden. Enjoy!
Let’s take a big bite out of my Vegan Cheese Quesadillas
Did you realize that these Vegan Cheese Quesadilla are fully packed with good nutrients?
Let’s not talk about avocados, because everyone knows how good they are. But have you ever wondered “What Are the Health Benefits of Eating Cherry Tomatoes?” Yes, these are little powerhouses. 1 cup provides you with 1.3 gram of protein, 1.3 gram fiber, and 20 mg of vitamin C. And it’s even higher in Vitamin B6 and A making it the perfect wholesome plant based food.
Friends, don’t miss this new show star. If you make these let me know and show me your excitement. I’m always happy to see a snap on Instagram and Facebook so I can see your creations. Talk to you soon and have an amazing Mexican food night. Enjoy and cheers friends, Florian.
Vegan Cheese Quesadillas are live and it's time to jump on the Mexican food train - with just 6 ingredients, 3 easy steps and of course gluten free.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 can corn
- 4 tbs nutritional yeast
- 5 cloves garlic
- salt, pepper
- 1-2 smashed avocado
- 1 cup cherry tomatoes
- your favorite tortillas (I used gluten free flour tortillas)
- optional chill powder for a bit more heat
- Combine corn, garlic, nutritional yeast, salt and pepper to taste in the bowl of a blender or food processor. rocess until the mixture is well combined. Don’t over-process or it will end up too smooth.
- Put smashed avocado on your favorite tortilla. Add cherry tomatoes, cut in halves. Top all of it with a real good amount of the vegan cheese. If you like, add a bit more heat with the optional chill powder. Finish with the second tortilla.
- Cut the quesadilla into triangles, brush them with a bit oil if needed. Bake at 400°F on a baking sheet with parchment paper for around 15 minutes until crispy and golden.