Vegan Cheese Alternatives Sweet Potato Quesadillas
Ingredients
Roasted Sweet Potatoes
- 2 large sweet potatoes about 1 1/2 pounds total
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Cashew Cheese Sauce
- 1 cup raw cashews soaked in hot water for 30 minutes
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup water plus more as needed
Assembly
- 8 medium flour tortillas
- 1 tbsp avocado oil or other high-heat oil, for brushing
Equipment
- oven
- baking sheet
- blender
- skillet
- spatula
Instructions
- Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork, rub them with the 1 tablespoon of olive oil, and sprinkle with the salt and pepper. Place them on a baking sheet and roast for 45-60 minutes, or until very tender and easily pierced with a knife. Let them cool until safe to handle.
- While the sweet potatoes roast, drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the drained cashews, nutritional yeast, lemon juice, tahini, garlic powder, onion powder, and 1/4 cup of water. Blend until completely smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add more water, one tablespoon at a time, until it reaches a smooth, spreadable consistency.
- Once the sweet potatoes are cool, slice them open and scoop the soft flesh into a medium bowl. Mash the sweet potato thoroughly with a fork until no large lumps remain.
- Add the prepared cashew cheese sauce to the bowl with the mashed sweet potato. Fold the mixture together until it is fully combined and uniform in color.
- Lay a tortilla flat on a clean work surface. Spread a generous 1/2 cup of the sweet potato and cheese mixture evenly over one half of the tortilla, leaving a small border around the edge. Fold the other half of the tortilla over the filling to create a half-moon shape. Repeat with the remaining tortillas and filling.
- Heat a large skillet or griddle over medium heat. Lightly brush the outside of each quesadilla with the avocado oil. Place one or two quesadillas in the hot, dry skillet (no additional oil is needed in the pan). Cook for 3-4 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy and the filling is heated through.
- Transfer the cooked quesadillas to a cutting board and let them rest for 1-2 minutes before slicing each one into three wedges. This brief resting period allows the filling to set slightly for cleaner cuts. Serve immediately.