These Vegan Buffalo Chickpea Quesadillas are the absolute best vegan quesadillas you’ll ever try! Made with a spicy buffalo sauce, chickpeas, and a Mexican cheese sauce, this is the ultimate comfort food!
904 kcal
/serving
40 min
Serves
4
Easy
Mexican
Vegan
Ingredients
- 1 cup (130-140 g) raw cashews, (soaked overnight (or soaked in boiling water for 1 hour)
- 1/2 cup (115 g) vegan unsweetened plain yogurt (see Note 1)
- 2 tbsp water or vegetable broth
- 1/2 cup (115-130 g) salsa of choice (see Note 2)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 2 tbsp nutritional yeast
- 1/4 cup (56 g) vegan butter (1/2 stick) )
- 4 tbsp Frank’s hot sauce, (original cayenne or Xtra hot, or hot sauce of choice (see Note 3) )
- 1/8 tsp garlic powder
- A pinch of cayenne pepper (optional; I don’t use it when I use Xtra hot sauce)
- A pinch of kosher salt
- 2 tsp coconut sugar or brown sugar
- 2 tsp olive oil
- 1 medium yellow onion, (diced)
- 4 cloves garlic, (minced)
- 1 (15-oz /425 g) can chickpeas, drained and rinsed (see Note 4)
- 1 small bunch of scallions (4-5 scallions), (white and light green parts only, sliced thinly)
- 8 large flour tortillas****
Preparation
Not specified
Cooking
- Prepare the Mexican Cheese Sauce.
- Drain the soaked cashews and pat dry.
- Add the cashews, along with the remaining sauce ingredients, to a high-powered blender.
- Blend until thick, creamy, and smooth.
- The sauce should be quite thick and creamy, but if you’d like it to be even thicker, add the sauce to a saucepan over medium-low heat for a few minutes to thicken up slightly.
- Next, make the buffalo sauce.
- Melt the vegan butter in a heatproof bowl in the microwave (or in a saucepan on the stove).
- To the melted butter, add the hot sauce, garlic powder, cayenne pepper (if using), salt, and sugar.
- Whisk until the hot sauce and butter are completely incorporated.
- Pour the drained and rinsed chickpeas in a medium bowl and roughly mash them with a fork or a potato masher, leaving some beans intact.
- Heat the 2 teaspoons oil in a large skillet over medium heat and once the oil is shimmering, add the diced onion.
- Cook for 4 to 5 minutes or until softened and they have a little color, then add the garlic and cook for an additional 1 minute.
- To the onions, add the buffalo-butter sauce and the mashed chickpeas, and bring the mixture to a boil.
- Reduce the heat to low and simmer for 2 minutes, stirring occasionally.
- Add the scallions and stir to combine.
- Turn off the heat and wipe out the skillet so you can reuse it for making the quesadillas.
- Assemble the quesadillas.
- Spread an even layer of the Mexican Cheese Sauce (1/4-1/3 cup) onto one of the eight tortillas.
- Arrange about 1/2 cup of the Buffalo Chickpea Filling on top.
- Place another tortilla on top to cover.
- Lightly grease the large skillet with a bit of oil and place over medium heat.
- Once hot, add the prepared quesadilla to the skillet.
- Place a slightly smaller skillet on top of the quesadilla so that it presses down on the quesadilla, resulting in a nice crispy exterior.
- I also like to weigh the smaller skillet down with a couple cans of beans/tomatoes or just press down on the skillet with my hands (using a kitchen towel so I don't burn myself).
- Cook the quesadillas for 3 minutes, then flip and cook another 2 to 3 minutes, or until both sides are crispy and nicely browned.
- Repeat with the remaining sauce, filling, and tortillas.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
904
Calories
30.2g
Protein
26% DV
108.4g
Carbs
37% DV
42.3g
Fat
54% DV
14.9g
Fiber
39% DV
16.5g
Sugars
1807mg
Sodium
120% DV
34mg
Cholesterol
10% DV
| Diet Type | Balanced |
| Health Labels | Egg Free Peanut Free Fish Free Shellfish Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Sulphite Free Kosher |
| Allergen Info | Tree Nuts |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
