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Vegan Buffalo Chickpea Quesadilla

flavorful buffalo chickpea quesadilla

Extremely delicious and easy vegan recipe

Vegan Buffalo Chickpea Quesadilla

The best vegan recipe you will find

Makes 1 large quesadilla


Cream Sauce:

1 cup soaked cashews (1 hour in boiling hot water or overnight in cold water)

1/2 cup salsa (mild or medium)

1/2 unsweetened and unflavored coconut yogurt

1/2 tsp chili powder

1/2 tsp smoked paprika

1 tsp cumin

1 tsp salt

2 tbsp water

2 tbsp nutritional yeast

Buffalo Sauce:

4 tbsp vegan butter

4 tbsp franks hot sauce

2 tsp coconut sugar or brown sugar

1/8 tsp garlic powder

pinch of salt

Quesadilla Makings:

1/2 of a chopped onion

3 cloves of garlic (minced)

1 can of drained chickpeas

1/2 red bell pepper finely chopped (optional)

2 large tortillas (I used spinach tortillas)


Cream Sauce:

Put drained cashews and the rest of the cream sauce ingredients in a high powered blender and blend till smooth, add more water for desired consistency.

Put aside for quesadilla making.

Buffalo Sauce:

Melt butter in a small sauce pan ( or microwave)

Add in the rest of the ingredients and whisk together.

Set aside.

Quesadilla Making:

Drain and wash chickpeas

Put chickpeas in a bowl and use a fork to mash them, leaving half of them whole and half mashed for textural differences.

Chop onions and put them in a lightly oiled pan on medium heat, cook for about 4 min or until the onions have started to soften.

Add in minced garlic and bell peppers and cook for 1 min

Add in the chickpeas and buffalo sauce mixture, mix and heat for about 2-3 min until mixture is heated through.

Put the cream sauce on both tortillas, I used a generous amount of sauce to cover the entire tortilla.

Add the buffalo chickpea mixture to one of the tortillas and the lay the other tortilla on top.

Heat quesadilla on a large skillet with very light brushed on oil. Heat each side until they are slightly crispy and brown.

Serve with left over cream sauce for dipping!


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