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Vegan Buffalo Chickpea Quesadillas2

Crispy Vegan Buffalo Chickpea Quesadillas

The ultimate plant based comfort food! These quesadillas feature a creamy cashew "cheese" sauce and a spicy, tangy Buffalo chickpea filling, all crisped to perfection in a skillet. Perfect for game day or a fast, flavorful weeknight dinner!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine American, Mexican-Inspired
Servings 4 (2 quesadillas each)
Calories 520 kcal

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.

Notes

For a nut free sauce, try sunflower seeds. Soak cashews well for ultimate creaminess. Control spice level by choosing mild salsa and adjusting hot sauce.