Hoppy sour cream quesadillas

These vegan quesadillas are so cheesy, creamy and delicious you will want more!

We added some spinach, yes, but let's face it - delicious vegan cheesy sauce makes these quesadillas a true comfort food. To ease it down a little bit, we combined them with a light & fresh sour cream dip with kombucha. The tastes are simply amazing and we are sure you will love this dish. Pro tip: serve this dish on a movie night with your friends - you can make everything in advance and later simply heat it up. Plus, compliments for the chef are guaranteed!

Prep time: 30 min

Ingredients & directions

For quesadillas you will need:

  • Red beans, cooked

  • Cheesy sauce

  • Young spinach

  • Hoppy sour cream

  • Tortillas

First, let's make the cheesy sauce and Hoppy sour cream dressing.

Cheesy sauce

  • 1 cup canned coconut milk

  • 3 tbsp nutritional yeast

  • 1 tbsp tapioka flour

  • ½ tsp onion powder

  • ¼ tsp garlic powder

  • ½ turmeric powder

  • Pinch of salt and pepper

Put all of the ingredients into a small saucepan or skillet. Heat up while constantly stirring with a whisk so clods won't form. Heat up until boiling, cook for about 3 minutes and then set aside. The sauce should be medium dense.

Hoppy sour cream

  • ½ cups cashews, soaked

  • ¼ cup hemp seeds

  • ½ cup Hoppy hour kombucha

  • ½ lemon, juiced and zested

  • 1 tbsp nutritional yeast

  • Salt and pepper to taste

Blend all the ingredients in a blender until smooth.

Now, let's make the quesadillas!

Spread the cheesy sauce on half of the tortilla. Put a few tablespoons of read beans and fresh spinach on it. Cover with the other half of tortilla. Heat up in a pan so the trotilla roasts a little.

When done, cut the tortilla in slices and serve with sour cream topping.

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