Remember that irresistible, tangy spicy pull of Buffalo wings? The kind that makes your taste buds tingle and demands a cool, creamy dip alongside? I spent years chasing that perfect blend of heat and comfort in a plant based, shareable package. That quest ended triumphantly with these Vegan Buffalo Chickpea Quesadillas. Born from a serious craving on Super Bowl Sunday, this recipe is my love letter to game day food that doesn’t leave anyone out. It’s also the ultimate answer for a fast, satisfying, and downright fun weeknight dinner that will have everyone, vegan or not, reaching for seconds.
Flavor Profile: Get ready for a fiesta in every bite! We start with a rich, creamy, and subtly tangy cashew based “cheese” sauce, infused with smoky cumin and paprika. That gets smothered with a fiery sweet Buffalo chickpea filling, where savory, mashed chickpeas soak up a classic, vinegary, buttery hot sauce with a hint of garlic and sweetness. All of this is hugged by a flour tortilla that crisps up to golden perfection in the skillet. The experience is a masterful balance: spicy, creamy, savory, and slightly sweet, with textures ranging from crispy and gooey to tender and chunky. It’s pure, unapologetic comfort food.
Expert Tips for Quesadilla Perfection
- The Cashew Soak is Key: For the silkiest, smoothest cheese sauce, soak your raw cashews overnight. In a pinch, pour boiling water over them and let them sit for a full hour. This softens them completely, ensuring your sauce is luxuriously creamy, not grainy.
- Press for Maximum Crisp: Don’t skip the step of pressing the quesadilla in the skillet! Using a slightly smaller skillet (or a plate) to weigh it down ensures even contact with the heat, yielding an evenly golden brown, shatteringly crispy exterior instead of a soft, steamed tortilla.
- Mash, Don’t Puree: When preparing the chickpeas, use a fork or potato masher and leave a good amount of texture. You want a rough mash with plenty of whole beans still visible. This gives the filling fantastic substance and prevents it from becoming a mushy paste.
- Control the Heat: The spice level is fully customizable. Start with a milder salsa in the cheese sauce and use the recommended amount of Frank’s (which is flavorful but not extreme). You can always add more hot sauce to the filling or serve extra on the side for heat seekers.
Make Ahead, Storage & Freezing
- Make Ahead: Both the Mexican Cheese Sauce and the Buffalo Chickpea Filling can be made up to 3 days in advance. Store them separately in airtight containers in the fridge. Assemble and cook the quesadillas just before serving for the best crispy texture.
- Storage & Reheating: Cooked quesadillas are best enjoyed immediately. If you have leftovers, store them in the fridge for up to 2 days. Reheat in a dry skillet over medium heat to re crisp the tortilla, or use an air fryer at 375°F for 4-5 minutes. Avoid the microwave, which makes them soggy.
- Freezing: You can freeze the uncooked, assembled quesadillas! Place parchment paper between each one and store in a freezer bag for up to 2 months. Cook from frozen in a skillet over medium low heat (covered at first to melt the interior), adding a couple of extra minutes per side.
Step by Step Instructions
1Make the Cheese Sauce: Drain your soaked cashews. Add them to a high speed blender along with the vegan yogurt, water or broth, salsa, cumin, chili powder, smoked paprika, salt, and nutritional yeast. Blend on high until completely smooth and creamy. Set aside.
2Create the Buffalo Sauce: In a small microwave safe bowl or saucepan, melt the vegan butter. Whisk in the hot sauce, garlic powder, optional cayenne, salt, and sugar until you have a smooth, unified sauce.
3Prep the Chickpeas: Drain and rinse the canned chickpeas. Add them to a medium bowl and use a fork or potato masher to roughly mash them, leaving about half of the beans partially whole for texture.
4Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
5Combine the Filling: To the skillet with the onions and garlic, pour in the prepared Buffalo sauce and add the mashed chickpeas. Stir well to combine. Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing the flavors to meld. Stir in the sliced scallions, then remove the filling from the heat. Wipe the skillet clean for cooking the quesadillas.
6Assemble: Lay a tortilla flat. Spread about 1/4 to 1/3 cup of the cheese sauce evenly over one half. Spoon about 1/2 cup of the Buffalo chickpea filling on top of the sauce. Fold the tortilla over to create a half moon, pressing down gently.
7Cook to Crispy Perfection: Lightly grease the clean skillet with oil and heat over medium. Carefully add the assembled quesadilla. Place a smaller skillet or heavy plate on top to press it down. Cook for 3 minutes, then flip, press again, and cook for another 2-3 minutes until both sides are deeply golden brown and crispy.
8Serve: Transfer to a cutting board, let cool for a minute, then slice into wedges. Repeat with remaining tortillas and fillings.
Ingredient Substitutions & Dietary Swaps
- Nut Free: Substitute the cashews in the cheese sauce with 1 cup of raw sunflower seeds (soaked the same way) or use 1 cup of steamed, chopped cauliflower and 1/4 cup of nutritional yeast for a lighter version (blend until very smooth).
- Gluten Free: Use certified gluten free tortillas. Ensure your hot sauce and other packaged ingredients are gluten free.
- Soy Free: Choose a soy free vegan yogurt (like coconut based) and use a soy free vegan butter.
- Common Swaps: No vegan yogurt? Use unsweetened plant based milk and a squeeze of lemon juice. Out of scallions? Use a handful of fresh cilantro. For a quicker cheese sauce, you can use 1 cup of your favorite vegan shredded cheese melted with a splash of milk, though the flavor will be different.
Serving Suggestions
These quesadillas are a star on their own but are elevated by classic dipping companions.
- Side Dish Pairings: Serve with tortilla chips and guacamole, a simple corn and black bean salad, or cooling vegan coleslaw to balance the heat.
- Dipping Sauces: A vegan ranch dressing or cooling cashew cream is non negotiable for dipping. Extra salsa and hot sauce on the side let everyone customize.
- Drink Pairing: A crisp, cold Mexican lager, a ginger beer, or a spicy margarita are fantastic pairings. For a non alcoholic option, try sparkling limeade or iced hibiscus tea (agua de jamaica).
Frequently Asked Questions (FAQ)
- Can I make these in an air fryer?
Absolutely! It’s a great, less messy method. Assemble the quesadilla, spray the outside lightly with oil, and air fry at 375°F for 6-8 minutes, flipping halfway through, until crispy. - I don’t have a high speed blender. Can I still make the cheese sauce?
Yes, but soaking the cashews longer (overnight is best) is crucial. A standard blender will work; you may just need to blend for longer and scrape down the sides more often to achieve a perfectly smooth texture. - How can I make this recipe oil free?
For the filling, sauté the onions in a few tablespoons of vegetable broth or water instead of oil. Omit the oil for cooking the quesadillas and use a high quality non stick skillet. The texture will be slightly different but still delicious. - What’s the best hot sauce to use?
Frank’s RedHot Original Cayenne Pepper Sauce is the classic for authentic Buffalo flavor. For more heat, use their Xtra Hot version. Any vinegar based cayenne hot sauce (like Texas Pete) will work well.
Recommended Equipment
- High Speed Blender (like a Vitamix or Blendtec)
- Large 12 inch Non Stick or Cast Iron Skillet
- Smaller Skillet or Heavy Pan (for pressing)
- Potato Masher or Fork
- Mixing Bowls (various sizes)
Crispy Vegan Buffalo Chickpea Quesadillas
Ingredients
For the Mexican Cheese Sauce:
- 1 cup 130-140g raw cashews, soaked overnight or in boiling water for 1 hour
- 1/2 cup 115g unsweetened plain vegan yogurt
- 2 tablespoons water or vegetable broth
- 1/2 cup 115-130g mild or medium salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 tablespoons nutritional yeast
For the Buffalo Chickpea Filling:
- 1/4 cup 56g vegan butter (1/2 stick)
- 4 tablespoons Frank’s RedHot Original sauce or to taste
- 1/8 teaspoon garlic powder
- Pinch of cayenne pepper optional
- 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 15 ounce can chickpeas, drained and rinsed
- 4-5 scallions thinly sliced (white & light green parts)
For Assembly & Serving:
- 8 large flour tortillas use gluten free if needed
- Vegan ranch dressing for dipping
- Extra salsa & hot sauce
Instructions
- Make the Cheese Sauce: Drain soaked cashews. Add all cheese sauce ingredients to a high speed blender. Blend on high until completely smooth and creamy. Set aside.
- Make Buffalo Sauce: Melt vegan butter. Whisk in hot sauce, garlic powder, optional cayenne, salt, and sugar until smooth.
- Prep Chickpeas: In a bowl, roughly mash the drained chickpeas with a fork, leaving some texture.
- Cook Filling: Heat olive oil in a large skillet over medium. Sauté onion for 4-5 mins until soft. Add garlic, cook 1 min. Add the Buffalo sauce and mashed chickpeas. Simmer for 2-3 mins. Stir in scallions. Remove from heat. Wipe skillet clean.
- Assemble Quesadillas: Spread 1/4-1/3 cup cheese sauce on one half of a tortilla. Top with 1/2 cup chickpea filling. Fold tortilla over.
- Cook: Lightly grease the clean skillet and heat over medium. Add quesadilla, press down with a smaller skillet. Cook 3 mins per side, until golden brown and crispy.
- Serve: Slice and serve immediately with vegan ranch, salsa, and extra hot sauce.
