Cashew Cheese and Spinach Quesadillas (Vegan) are a type of quesadilla that use vegan cheese made from cashews instead of traditional cheese. The cashew cheese is made by blending raw cashews with nutritional yeast, tapioca flour, and other ingredients to create a melty, stretchy cheese-like texture. Spinach is often added to the quesadillas as a filling, along with other vegetables like mushrooms, zucchini, and tomatoes. The quesadillas are typically made by spreading the cashew cheese onto a tortilla, adding the spinach filling, and cooking the quesadilla in a skillet until the tortilla is crispy and the cheese is melted. Some recipes also include a chipotle cream or vegan pesto for added flavor.
Table of Contents
Key Takeaways
- Who This Meal Appeals To: Perfect for vegans, nut cheese enthusiasts, and those seeking a dairy-free yet creamy experience.
- Estimated Duration: 40 minutes, including cashew cheese prep.
- Nutrition Facts: Packed with protein, iron, and calcium, this is a nutrient-rich option for a quick meal.
About This Recipe
This recipe offers a nutritious spin on traditional quesadillas by using cashew cheese—a dairy-free alternative—and combining it with the ever-nutritious spinach.
Equipment Required
- Non-stick skillet or griddle
- Spatula
- Cutting board
- Knife
- Food processor for cashew cheese
- Mixing bowls
Ingredients
- 4 large tortillas (corn or whole-grain)
- 1 cup raw cashews, soaked for 2 hours and drained
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- Juice of 1 lemon
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Make Cashew Cheese: In a food processor, blend soaked cashews, garlic, lemon juice, nutritional yeast, and salt until smooth.
- Prep Spinach: Chop spinach and set aside.
- Heat Skillet: Warm olive oil over medium heat.
- Cook Spinach: Sauté spinach until wilted.
- Assemble Quesadilla: Spread cashew cheese on one half of each tortilla and top with cooked spinach.
- Fold and Cook: Fold tortillas in half and cook until both sides are crispy and golden brown.
- Garnish and Cut: Add a sprig of fresh basil for extra flavor and cut into wedges.
Side Dishes
- Vegan caesar salad
- Tomato salsa
- Sweet potato fries
- Fresh fruit platter
Storage Options
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; cashew cheese may separate upon thawing.
Ingredient Substitutes
- Cashew Cheese: Almond or macadamia nut cheese.
- Spinach: Kale or Swiss chard.
- Whole-grain Tortillas: Use corn or chickpea tortillas for a gluten-free option.
Alternatives to this Meal
- Cashew Cheese and Spinach Pizza: Spread ingredients on a pizza crust and bake.
- Cashew Cheese and Spinach Stuffed Peppers: Stuff bell peppers with the mixture and bake.
- Cashew Cheese and Spinach Dip: Blend the cooked spinach into the cashew cheese for a dip.
If you are interested in reading more about Vegan Quesadilla Ideas, please take a look at these related articles: Tempeh and Mushroom Quesadillas or Spicy Tofu and Broccoli Quesadillas.
Conclusion
Cashew Cheese and Spinach Quesadillas offer a winning combo of creamy, tangy, and nourishing. They’re not just another vegan dish; they’re a testament to how versatile and delicious plant-based cooking can be. Perfect for any meal of the day! Enjoy.
