Go Back
Healthy Vegan Cheese Quesadilas
Print Recipe
5 from 1 vote

Healthy Vegan Cheese Quesadillas (oil-free)

Homemade healthy vegan cheese quesadillas made with homemade vegan potato cashew cheese and can be made in under 30 minutes. Oil-free, WFPB, soy-free and 100% yummy. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: dinner, Lunch, vegan dinner, wfpb dinner, WFPB lunch
Cuisine: American, Mexican, Vegan
Keyword: plant-based quesadillas, vegan mexican food, Vegan Quesadillas, wfpb dinner, WFPB quesadillas


  • 1 medium sweet potato peeled and cubed
  • 2 small red skin potatoes peeled and cubed
  • 1/2 cup raw cashews
  • 3.5 tbsp tapioca starch or potato starch this is for thickening the cheese - you need this!
  • 1/4 tsp onion powder
  • salt to taste
  • tortillas of choice
  • cashew sour cream for dipping + topping!


  • Boil water on the stove and add the sweet potato, red skins and raw cashews and boil until soft (about 10 minutes).
  • Add the potatoes and cashews to a high speed blender with the tapioca, onion powder and salt and about 1.5 cups of the liquid from boiling the other ingredients. Blend until smooth.
  • Add the cheese sauce back into your pot and turn the stove on medium heat. Whisk continuously until the sauce is thick and sticks to a spoon. (about 5-7 minutes) 
  • Get a pan ready to make your quesadillas on medium heat. Add the cheese sauce to one side of your tortilla (add as much or as little as you'd like) leaving about an inch from the edge so it does not spill out. 
  • Place another tortilla on top of the tortilla with cheese sauce and add it into a pan. Cook on each side for about 4 minutes or until golden brown and crispy. 
  • Cut into triangles + enjoy! 


Pair with Cashew Sour Cream
I used sprouted ezekiel tortillas for this blog but for a gluten-free version you can use Siete brand tortillas (I like the chickpea flour ones).