Vegan Buffalo Chickpea Quesadillas

rainbowplantlife.com

Nancy&Randy

2/1/2024 RLMP

subheading: Mexican Cheese Sauce (can make ahead of time):

1 cup (130 to 140g) raw cashews, soaked overnight (or soaked in boiling water for 1 hour)

½ cup (115g) vegan unsweetened plain yogurt (see Note 1)

2 tablespoons water or vegetable broth

½ cup (115 to 130g) salsa of choice (see Note 2)

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon smoked paprika

1 teaspoon kosher salt

2 tablespoons nutritional yeast

2 tablespoons chipolte chilis/sauce

subheading: Buffalo Chickpea Filling:

¼ cup (56g) vegan butter (½ stick)

4 tablespoons Frank’s hot sauce, original cayenne (see Note 3)

⅛ teaspoon 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 teaspoons coconut sugar or brown sugar

2 teaspoons olive oil

1 medium yellow onion, diced

4 cloves garlic, minced

1 ½ (15-ounce /425g) cans chickpeas, drained and rinsed

1 small bunch of scallions (4 to 5 scallions), white and light green parts only, sliced thinly)

subheading: For serving:

8 large flour tortillas

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer