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Veggie and Sauerkraut Quesadillas with Vegan Cheese
Creamy vegan cashew cheese, roasted veggies, spicy sauerkraut, and grain-free tortillas come together to make these Veggie and Sauerkraut Quesadillas with Vegan Cheese. The perfect paleo and vegan twist on quesadillas!
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 4
INGREDIENTS
- 8 grain-free tortillas
- 1 tbsp coconut oil
- 2 cloves garlic minced
- 1/2 cup red onion diced
- 1 large zucchini diced
- 1 red bell pepper diced
- 1 cup Bubbies Spicy Sauerkraut
For cashew "cheese"
- 1 cup raw cashews soaked in hot water for at least 2 hours then drained
- 1/4 cup water
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic
- 1/4 tsp salt
- For topping: Sliced jalapeño, avocado, and cilantro
INSTRUCTIONS
For cashew cheese:
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Combine all ingredients in a food processor and blend on high until smooth, about 2-3 minutes. Set aside.
For Quesadillas:
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In a large skillet heat coconut oil over medium heat, then add the garlic, red onion, zucchini, and pepper. Cook for about 5 minutes, stirring frequently, until softened but still a bit crisp. Remove from the skillet into a medium size bowl.
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Mix the veggies with the Bubbies Sauerkraut.
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Clean out the skillet then grease with additional coconut oil and return to medium heat. Spread a scoop of cashew cheese over a tortilla, then add a large scoop of the sauerkraut mixture. Spread a bit of cashew cheese over another tortilla and then place the tortillas together as if making a sandwich. Fry for about 2-3 minutes on each side, or until crispy. Repeat with the rest of the tortillas, adding more oil as needed.
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Serve topped with Sliced jalapeño, avocado, and cilantro.