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.
and then Add to Home Screen.