If I would have known Vegan Quesadillas could be this delicious and this easy, it wouldn’t have taken me so many years to give up dairy. These Vegan Quesadillas are made with homemade cashew cheese and chipotle cream. They’re melty, gooey, stretchy, spicy, and best of all? They take just 20 minutes to prepare, including the made from scratch vegan cheese!
Feel like celebrating yet? You will when you taste these!
Aside from the benefit of not containing milk meant for baby cows, this Vegan Cashew Cheese is actually quite healthy and not at all high in fat like dairy cheese. This means it’s guilt-free on all accounts, can I get an AMEN?
The shining stars in this recipe are the nutritional yeast and tapioca flour (also called tapioca starch.) The nutritional yeast gives the cheese it’s cheesy flavor and the tapioca flour makes it stretchy. These ingredients can be found in most health food stores, but I usually get mine from Amazon because it’s more wallet friendly.
20 Minute Vegan Quesadillas with Cashew Cheese and Chipotle Cream
Melty, stretchy cashew mozzarella and chipotle cream make the perfect quesadillas! Ready in 20 minutes or less.
Ingredients
- 8 tortillas medium
- 1/2 cup raw cashews
- 1/4 cup tapioca flour (also called tapioca starch)
- 1 tsp lemon juice
- 1 1/4 cup water
- 1 1/2 tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp white pepper
Easy Chipotle Cream
- 1/2 cup soaked cashews
- 3/4 cup salsa
- 1/4 tsp chili powder
- 1/4 tsp sea salt
Instructions
-
Soak cashews for two hours or overnight for the cashew mozzarella and chipotle cream. You can also boil them for ten minutes to soften. Drain the cashews. In a high-powered blender or food processor, add 1/2 cup soaked cashews and the remaining ingredients until the white pepper. Blend on high speed for 2 minutes until smooth.
-
Pour the cashew mixture in a saucepan over medium high heat. Cook for 5 minutes until the cheese forms into a gooey ball in the center. Stir constantly to prevent sticking. The cheese will stay fairly soft.
-
To make a large vegan quesadilla, spread 1/4 cup of cashew mozzarella onto one tortilla. Spread 2 tablespoons of cashew cream onto another tortilla. Combine the tortillas. In a skillet over medium heat, cook the Vegan Quesadilla on 30-45 seconds on each side until the tortillas are crispy and the cheese is melty. Cut into triangles and serve with extra chipotle cream and avocado!
Easy Chipotle Cream
-
Add all ingredients to a high speed blender and blend on high for 2-3 minutes until smooth. Chipotle Cream will keep in an airtight container in the fridge for up to 5 days.
Recipe Notes
Cashew Mozzarella will last in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 weeks, although the texture will change slightly if frozen.
Apple Cider Vinegar can replace the lemon juice.
Look how gooey this cheese is! You’ll never miss eating dairy again knowing it takes only 20 minutes to enjoy this melty, stretchy, satisfying Vegan Quesadilla.
Did you try these Vegan Quesadillas? Leave us a comment and tell us about it! While you’re at it, take a photo of your melty, gooey Vegan Quesadillas and post it to Instagram with the tag #carrotsandflowers 🙂 It will make us so happy!
If you haven’t tried these Vegan Quesadillas but want to save the recipe for later, pin the photo below! If you love Vegan Quesadillas and other cheesy vegan food, check out our unbelievable Vegan Mole Enchiladas or our Pesto Pasta Salad. We also made a quick Facebook Live video to show you just how easy the cheese is to make! Watch it below and share it with your friends!
Hi there! Stumbled upon your blog last week via One Green Planet. Made the breakfast burrito with black beans, tofu, and chorizo. Excellent!
And this looks wonderful as well. But I have a question. With this and the breakfast recipe, you refer to chipotle cream, but chipotles are not in the ingredients–just regular chili powder. can you explain?
Just tried it and loved it! So quick and easy if you have the cashews soaked already. I’m not a fan of tofu cheese and this was a fantastic alternative. If I wanted to make some kind of Vegan pizza, would this cheese recipe work best?
This recipe makes a fantastic pizza! The cheese can be frozen and shredded or you can simply spread it on the crust. Enjoy!
I’m going to call you Flower, I don’t see you as a carrot… Love can you tell me please when you make this cheese; “Does it set?” If not do you have a similar cheese like this that will set. I love the taste of this cheese and find it similar to One Green Planet’s pizza cheese but that particular one doesn’t set…I tried adding more Tapioca but it didn’t work. Any suggestions please ‘Flower?’
Thanks so much for a beautifully presented site, I love the work you have put into this, and have had your site bookmarked for ages…
I’ve even added it to our Favourites Site in our little Vegan Group, I do hope that’s okay…
https://www.facebook.com/groups/1685531631658251/
Nancye S…
To Nancye Smith: I read a recipe on YouTube where they added some agar agar to some water in a pan and simmered it till thick and added this cheese to it..when chilled an hour, it became into sliceable cheese. (Agar agar can be purchased in Asian stores)
1tbs agar powder will make the cheese set
I just tried making this recipe. Followed the directions as closely as possible. The flavor was fine, but the texture was awful! It came out way to gelatinous and sticky (hate to say it, but it had a snot texture,…gag!). Any tips or things to look out for to improve this? Maybe I need to add more cashews?
Hi Ellen,
Thanks for the comment and kind words. We call our spicy cashew cream Chipotle Cream so people have a frame of reference flavor wise for it. It’s not quite as smoky as traditional chipotle, but we think it tastes really good!
I went to 3 markets and couldn’t find tapioca starch so I substituted corn starch. I think it made it less gooey but it still tasted yummy. I also used half chilli and chipotle chilli powder for a more smoky spicy flavor. Overall this was so good.
you can find tapioca starch at Whole Foods!
even walmart carries it. Look in the alternative flours area
how about using smoke flavoring ? it is hickory derived .
Tapioca starch and tapioca flour are the same thing. This is what had me confused at first. Most health food stores carry it under either name.
I just updated the recipe to reflect that it’s the same ingredient. Sorry for the initial confusion!
Girl,
What kind of salsa is that? 🙂
Hi Iwa,
We used a traditional red salsa from Trader Joe’s. It’s very simple, not chunky at all. Hope that helps!
Does this recipe need nutritional yeast? I am allergic…
Hi Michelle,
The nutritional yeast lends the cheesy flavor, but the texture will be the same without it. I’ve never tried the recipe without nutritional yeast and it’s only a few tablespoons but you would have to tinker with the spices a bit to get the flavor right. I also suggest adding another teaspoon of lemon juice. Please let me know how it turns out if you try it!
Even if Michelle doesn’t use NY it would be still nice…either way is lovely…
Hi Jules,
Thanks for your comment. We appreciate the feedback and the opportunity to explain our verbiage choices. For us, we believe people will be happier and healthier on a plant-based diet. Aside from the unspeakable cruelty dairy cows and their offspring face, dairy is not healthy for the human body and our planet cannot sustain animal agriculture.The USDA spends over half a billion dollars each year promoting dairy and other animal products, so we feel it’s important to remind people that dairy is not the best choice.
If caring about animal welfare and the environment makes us “vegan cliches” then we are guilty as charged. We hope you reconsider trying this recipe so you can see how delicious vegan cheese can be. We also recommend watching Earthlings if you want to understand why vegans are so passionate.
Did you ever visit a dairy farm? I did. Two actually, and talked with some farmers who cared very much about their cows… There is no cruelty and they actually need to be milked… so yeah… not that cruel.
Hi Jules,
One dairy farm that may have seemed fine for the cows is not indicative of the conditions they typically endure on a factory farm. Also, cows only need to be milked if they are first forcibly inseminated (the industry term for the machine used is a “rape rack.”
We understand that eating cheese and ice cream is very much a part of our culture and it can be hard for some to imagine life without dairy, but that needs to change if we want to live on an inhabitable planet. Again, I encourage you to watch Earthlings when you’re to learn more about how MOST animals are treated in factory farming conditions, which is where the vast majority of animal products are produced.
Until then, please enjoy these articles about the effects of dairy on health and animal welfare.
http://www.care2.com/greenliving/11-reasons-to-stop-eating-dairy.html
http://www.onegreenplanet.org/animalsandnature/facts-about-the-dairy-industry-that-will-shock-you/
No thanks, I don’t care for brainwashing. I do try to reduce my intake of meat and dairy, just saying, I’m not impartial, but documentary don’t mean much when you look at the source. Look at Hitler, he convinced a nation with his propaganda.
We are very pleased you are reducing your intake of meat and dairy and we remain hopeful that you become open to learning new information regarding these issues in the future.
Jules, you are already brainwashed – by big agriculture.
Jules- “they need to be milked” because their BABY is not drinking it.. you are. You are stealing milk from a baby. Congrats.
Lol “I don’t care to be brainwashed” says the guy who’s brainwashed. You’re just protecting your fragile conscience. It’s pretty obvious you’re fragile because you ironically became aggressive at a phrase in the article that wasn’t even aggressive. You read it that way because of your latent guilt. You refused to look at the information she provided because you’d rather continue living in your bubble and indulging in the lifestyle you’ve become addicted to and taught to believe was okay. And if anything, I’d say you’re a cliche, not her, because your aggressive reaction is pretty typical. So many people respond just like you do when confronted with anything proudly vegan. It’s ridiculous, really. And yes, I’m aware that my reply is aggressive. That was my intention and I’d say it’s appropriate given your own comments.
SO excited to try this that I just rushed out to get tortillas! 😀 Quick question though, I think I’m totally spacing – but which part does the lemon juice go in, the cashew cheese or the chipotle cream? Thanks!!
Heyyyyy, that is so rad!! Thanks for trying the recipe! The lemon juice is for the cheese. 🙂 Hope you love the quesadillas! The cheese also is delicious on vegan burgers, pizza, and grilled cheeses, FYI. We put it on EVERYTHING!
Sweet! Thanks! About to make it… can’t wait to put it on everything. haha!
Will the cheese store if I want to use it on something else like the next day??
Hey Rebel,
Thanks for the comment! We sometimes forget to include details like that, our bad! I’ve kept this cheese in the fridge for about four days and it was still super tasty! It could possibly stay fresh longer than that, but we always eat it so quickly!
Regular cheese is ok for a diabetic How is this? Is it high carb like most vegan food?
Hi Londa,
Thanks for the question! Based on the ingredients listed, each serving has roughly 6 carbs. This may be a bit higher than dairy cheese, but is much healthier overall. I’ve listed some additional resources for managing/treating diabetes with a plant-based diet. Hope this helps!
http://www.pcrm.org/health/diabetes-resources/the-vegan-diet-how-to-guide-for-diabetes
http://www.forksoverknives.com/how-i-reversed-my-diabetes-and-stopped-all-medications-with-a-plant-based-diet/
Healthy is relative. For my friends with Type I Diabetes, the worst thing they can eat are starchy foods from white flour, white rice, or tapioca (yuca). That doesn’t mean necessarily that they can never eat these foods but they have to be very careful.
I wish for you to edit the recipe. I finished making the cheese and now wonder what to do about the lemon juice. And should there be water in the chipotle sour cream?
Hi Dan,
Our apologies! We were so excited about the post, we forgot to include the lemon juice in the instructions. We hope your cheese still tasted good! We’ve amended the recipe to include it. Thank you for the heads up about the recipe omission! The chipotle cream contains only the nuts, salsa, and spices by the way. 🙂
I think you just changed my life! Dairy has been very difficult to give up, especially the ooey gooey aspect of melted cheese. Thank you for sharing!
OMG, that make us so happy to hear!! Thank you for the lovely comment and we wish you all the best on your dairy-free journey. 🙂 Feel free to reach out with questions and/r recipe requests. We’ll do our best!
I am so excited about making this! 🙂
That’s fantastic Linda! We hope you really enjoy them!
I did it!! I made this mozzarella recipe and ate my first grilled ‘cheese’ sandwich in 3 years, since becoming vegan!! Thank you, Megan!! I posted a pic of it on your site 🙂
I just made these 🙂 They were soooo yummy that I ate too many :-/ Thank you for sharing though!!
That is what we love to hear! We overindulge on these pretty frequently too! Thanks so much for trying the recipe and for your comment! 🙂
I just made this, NB with tapioca flour! Oops. Tasted yummy but the texture is really tricky!
Hi Emily, we’re so happy to tried the recipe! We didn’t quite understand your comment though.. Did you try without tapioca flour? Not sure what NB means. 🙂 We are happy to help explain anything in more detail to get the texture right for you!
Emily Tapioca starch or tapioca flour is the same thing so you did not use the wrong ingredient.
Hi Guys, How do the economics stack up. I just did a quick reckoning and by my maths I’m up for over forty dollars in ingredients as a start up figure. How much does one recipe make? How many rounds do the ingredients make approximately, please?
Hi Nikki,
Thanks for the question! This recipe makes about 1 cup of cashew cheese and 1 cup of chipotle cream. Depending on the amount used in each quesadilla, it can make 8 small to 4 extra large. The amount of times you can use each ingredient will vary depending on the size and amount you purchase. To calculate the amount, you can divide the amount required for the recipe by the amount you purchase. Many of the ingredients though, we consider to be pantry staples so once you purchase them you can use them in so many different recipes!
Also you will have leftover chipotle cream which tastes amazing as a sandwich spread or burger topping. 🙂
I have to tell you that these two recipes and the video you made on making the cashew mozzarella cheese may have changed my life! I am newly vegatarian (three months) and these recipes will make removing the occasional cheese from my diet so much easier. The chipotle cream sauce is so darn easy and would work well with pasta, on tacos or even on rice! So versatile and so absolutely delicious! This just may be the game changer for me to transition to vegan which is my ultimate goal. Thank you thank you thank you for sharing this recipe. I am going to look at more of your recipes and try them too. I really think the chipotle cashew cream sauce will even be adored by my carnivore family without them knowing! 🙂 Again, so many thanks!
Hi Joanne!!
Thank you so much for the comment! That means so much to us. Our goal is to help make transitioning to a plant-based lifestyle easy, creative, and fun, so we are truly happy to hear that this recipe is a game changer for you! Congrats on your vegan journey! It is so rewarding. We wish you all the best. Also just noticed you commented above to Jules. We really appreciate your support and kinds words.
Thank you!! 🙂
I beg to differ that she was in any way aggressive. She was kind and calm and I wish all people could be like her. You are coming off as aggressive actually. This sounds like either guilt and trying to justify yourself. You have a right to eat the way you want and to have your own thoughts on these matters. You do not have to agree, however I am just pointing out that you called her aggressive….and SHE WAS IN NO WAY, SHAPE or FORM AGGRESSIVE…. and to compare vegans to Hitler……that was a bit unjustified as well.
I just made this cheese in a quesadilla and it was sooooooo good!!! I’ve been waiting for a cheese like this for so long. I’m brainstorming recipes I can use this in. So exciting! Dairy cheese has definitely been the hardest to give up but this helps tremendously. Thank you so much for sharing it!
Yay! We’re so happy you loved it!!
Ok the consistency is perfect however I can’t get over the smell Anyone else have this problem?
Hey Shelby,
It’s the garlic powder that gives off a strong odor from the cheese. You can omit this or reduce it but it will impact the flavor. We suggest adding a bit more nutritional yeast if you try this!
I’m very excited to try this! Do you know what the nutritional information is per serving and how much is a serving?
Hi Prady!
This recipe makes about 1 cup of cashew cheese and 1 cup of chipotle cream. Depending on the amount used in each quesadilla, it can make 8 small to 4 extra large, with leftover chipotle cream that can be used as a sandwich spread. That said, the nutritional information can vary depending on the size. Hope this helps! If you need more specific information, you can try entering the ingredients in a nutritional calculator online based on 8 servings. 🙂
I’m so excited, I have been buying Daiya cheese, but it’s so expensive!!!! Game changer!!!
Im allergic to cashew nut, can I use pine nuts or macadamia nuts instead?
Hey Dee!
Apologies for the delayed reply. I was away at Burning Man and am just now seeing your comment! I think pine nuts or macadamia nuts would work well here, but I haven’t tried it. I have substituted hemp seeds with success though. The cheese was a tad softer but still delicious. Good luck!
I’m so looking forward to trying this recipe. I was wondering, could acv be used in place of the lemon juice for the cheese recipe? And if so, how much? I get an eczema related reaction to both citrus and peanuts so being that I like having clear skin I don’t keep it in the house. I’ll be vegan a year this Sept. Best decision of my life. I love what you do here. Please keep at it!
Thank you.
Hey Candace!
So sorry for the delayed reply! I was away at Burning Man and just saw your comment. ACV can absolutely be substituted for lemon juice. Hope you try the cheese and love it!
Hello, thank you very much for this recipe, it looks outstanding! I do have a question though – I’ve tried making melty moxarella before, with varying amounts of tapioca starch, and it always seems to have a weird somewhat slimy type of texture which I find gross – multiple batches have gone into the trash. Does this also have that type of texture, or do you think maybe I did something wrong in my previous attempts? Thank you so much!
Hey Tammy,
I definitely don’t think this cheese is slimy and no one that I’m aware of has had that issue when making it. I’m not quite sure what happened to your previous batches, but I think this cheese is super tasty! It is quite soft and spreadable but definitely not slimy. Hope you love it, good luck!
This recipe is a staple in my house!! If nothing else, my toddler will eat these like there’s no tomorrow. (Thank goodness for that)! Above all, it is really quick and easy.
Since the “cheeze” is so versatile, we eat this many ways. My favorite version is mixing it all together to make it have mozzarella-type properties, then applying it to the tortilla, then adding steamed and mashed avocado with salt and pepper. Yum, yum!
Thank you for the great inspiration!
Hi Jessi,
Thank you so much for the comment! It really means the world that you enjoy the recipe and I”m so happy your toddler loves it as well! The avocado sounds delicious too. 🙂 Thanks for trying the recipe!
Just curious, how do we store this and how long will it last? Thanks!
Hey Nicki!
In an airtight container in the fridge, the cheese will be good for up to a week. It can be frozen as well for up to two weeks, although the texture changes a bit once thawed. It still melts though! Happy Vegan Cheese making! 🙂
Can I substitute the tapioca starch with corn starch? 🙂
my question too!
Hi Daniela,
Sorry for the late reply! I thought I replied the other day, must not have posted. I have never used corn starch as a sub here. Others have tried and reported moderate success but the texture was affected.
HI I MADE THIS CHEESE AND IT IS AMAZING YOU ARE AMAZING TY TY TY
YES, that is what we love to hear!! Thanks for letting us know! <3
Hi, regarding the Chipotle Cream: what is 3/4 cup SALSA???
Hi Hilda!
Salsa is a a spicy tomato based Mexican sauce. It’s also sometimes called Pico de Gallo. 🙂
What is the fat content of this? Interested to know, as cashew butter has more fat and calories than cheese, so would like to know the nutritional breakdown of the cashew cheese.
The cashew cheese recipe makes 8 servings. Each one has roughly 90 calories and 6 grams of fat. 🙂
I just made the cheese. Awesome! Better than I was expecting. Even my non-vegan darling husband said, “Oh, that’s good!” High praise indeed!
Yay, glad to hear it! Thanks for letting us know! <3
Just made the cheese today, Sooooo Goooood. Very easy!!! Great idea to freeze the cashews to use for later. So much better than Vegan Cheese I bought and end up tossing out.
Hi Megan! This was good! I have been disappointed by vegan cheese before, but this works! Thank you for the recipe! Following your blog now!
Hi Megan. I don’t have a high speed blender. Have you tried this with a stick blender or whilst food processor by any chance? Cashews are really expensive here so I don’t want to experiment and risk wasting it all, but I’m DESPERATE to get this into my omni stepkids’ diet…!! Thanks, Helen
I have tried this recipe with a regular blender and it worked really well! I boiled the cashews for about twenty minutes first to make sure they were extra soft. A food processor should work too as long as it can accommodate liquid. 🙂
Also, sorry for the delayed reply! Just saw your comment.
Thanks! I’ll give it a go. Didn’t want to risk it without the info because cashews v expensive. No worries re delay – hard work keeping on top of comments on every thread.
Jules had an emotional reaction about hearing that one of a species produces food for its newborn. That’s actually great because this is a fact and there is nothing aggressive in saying this. It means that his remorses are coming to the consciousness in a violent way, that’s understandable, nobody likes to discover he believed a lie all his life 😉 I know this is hard, but all of us deep inside feel that we can but don’t have to kill and exploit. The top of free will is to be conscious you can do anything and do only good 🙂
Can regular pepper be used instead of white?
It will affect the color a bit (slightly grayish) but not the taste. 🙂
I just had a similar discussion with my husband. Everyone is at their own pace with veganism – it took me 46 years! But I think we are all awakening to learn that it is better for the animals, the planet, and our health to adopt a plant-based diet. Sometimes the reaction is to ‘shoot the messenger’ when we feel deeply saddened by something or feel like we are taking part in something cruel. I think the animals rights groups are aware of that too. I’m sure there are many ‘mom n’ pop’ farms that truly care for their animals – but they are definitely the exception in our profit-based food industry. It’s an uphill battle to stay conscious in our eating.
So glad there are websites like yours to make plant-based meals delicious and easy. Thank you!
Will the recipe still taste good if the chipotle cream is not included? I dislike the taste of it, but without it I do not know if the cheese will remain palatable. Thank you.
What an absolutely wonderful site! 🙂 I am a carnivore that tries to incorporate a lot of veggies into both dinner and dessert and eat natural, healthy food with less meat and no refined sugar, but it is difficult to replace cheese. I will absolutely have a go at this, it looks so delicious! I think it takes time to get new habits. Almond milk used to be a novelty for us, now it is a regular thing in our fridge. Vegan cheese might become a staple too! 🙂
Thank you Veronica! I was once a meat eater who loved veggies too. The more animal products swapped for plant-based versions the better! For the animals, the environment, and for your health!!
This cashew cheese is my all time fav and I love almond milk as well. If you have any questions about how to make plants a bigger part of your diet and lifestyle, please don’t hesitate to ask.
it’s delicious !thank you Megan
This cheese is so freaking delicious! I dont even care that my husband flooded our house while i was making it!
So happy you like it!
Can this recipe be baked? Wasn’t sure how it would react to the oven, wanted to make this roasted eggplant mozzarella and tomato recipe and sub this cheese in for the mozzarella but wasn’t sure if baking would dry it out too much?
Love that you have all these vegan recipes! Thank you for having this website available for everyone to use.
Hi Whitney, I’ve baked this cheese with success! It’s really good also if it’s frozen and shredded, then it gets extra melty in the oven. If you’re worried about it becoming too dry, you can also cook it for slightly less time so it doesn’t get as thick. Good luck!
Hi Jeniffer
What is the sauce that we use to make the Chipotle Cream (3/4 cup salsa) ?
Hi Megan.
Great recipe. I have only one doubt… What is the “salsa” that we use to make the Chipotle Cream (3/4 cup salsa) ?
Hi Laura, “salsa” means a chunky, spicy, Mexican red tomato sauce. If you Google “Mexican salsa recipe” it should come up. In Canada and the USA you should be able to find it premade at most grocery stores. Common brands are Pace, Old ElPaso, Herdez, Tostitos, & Newman’s Own.
Hope this helps!
Just made this today for the first time – WOWZA was it good and EASY!!! Loved it – thank you so much for sharing. I used a hot salsa for our cashew cream and it was delish. Will be making more of this in the future I can see. TY TY TY
Love hearing that, thank you!
Hi,
Can this be made with pine nuts? I am making it now, and it’s very thin. I followed the recipe, but I am not getting it cheese like. So far it’s only a thin sauce, very watery. Should I add more tapioca flour? I am using Arrowhead organic TF. Also, I added diced jalapeño to make it a pepper jack cheese and also a bit of diced celery. It looks like this one will be a broccoli sauce. That’s how thin it is.
Thank you so much.
I just made it second time and doubled the batch. It didn’t come out again! I noticed when I added 2 cups of water, the mixture started really to thicken up. But then, I started adding more water because according to recipe, I am supposed to add 3 cups of water if I double the batch. Guess what? I got a thin sauce again!! I am not sure why. On my third try, I am just going to add 2 cups of water for double batch. So we have broccoli sauce again.
I did not soak pine nuts. Can this affect the result?
Hi Ivana,
I’ve never tested this recipe with pine nuts. Soaking them will definitely improve the texture. As far as the consistency issues go, you can try using less water or more tapioca flour. If you still can’t get the texture right, I recommend using cashews as the recipe is written and it will be perfect!
My girlfriend and I made this and it was so great!! One thing though – I think you should change the prep time on the recipe because it’s kind of misleading. Since you have to soak the cashews for two hours-overnight, that doesn’t exactly make the prep time 10min.
Hi Sydney,
So glad you enjoyed the recipe! Soaking the cashews is not the only option, the directions also include the option to boil them for 10 minutes (listed prep time). Additionally, keeping soaked cashews on hand in your freezer cuts the prep time down even further. 🙂
To all of you. I didn’t see any nasty post, but I want you to know, I am Vegan and I am old in the tooth compared to many other Vegans. I take people as they are, I don’t become involved in debates due to the fact I am a reformed smoker, a reformed beer drinker, reformed wine drinker, and a reformed meat eater, and a reformed seafood eater, which makes me normal amongst my peers, in other words, I am no better than anyone else, and it would be very unwise of me to say I was.
I have learned so much about animal cruelty from an early age, and I am grateful for it, so I just want to say to everyone, “Our forefathers taught us that meat, fish, eggs, and dairy were the best foods in the world to eat, so yes we all ate it, and the general populous did. Because we are Vegan doesn’t give us the right to denote, deny, denigrate, or humiliate others who are learning, or want to learn. Really does it make us better people just because we saw the light.
Vegans are supposed to sympathetic to the cause, not holier than thou. I have watched, seen, and listened to so many Vegans address none Vegan people in a very bad way, it’s not necessary, let’s just try and lead the way passively, and let others follow at their own pace, let them learn at their own pace, and let them make the decision that suits them best! I don’t want to be known as a nasty Vegan, I don’t want to be thought of an aggressive Vegan either, I want to be known as a nice, caring, and compassionate Vegan, and I can quite happily say I meet the criteria of goodness from within…
Jules if you see this post, please contact me, I give permission to Carrots and Flowers to give you my FB details. I am happy to help you if you would like to make change.
Thanks for listening everyone…
Nancye S….
Hey there! We love..LOVE..your recipes just FYI. I’m actually wondering if the cashews could be swapped for another nut by any chance? I’m having to follow this charming little dietary change called FODMAP diet and cashews are on the no-go list but I’m dyyyyyying to make this “cheese”. HELP?! Please 🙂
Ps. Another side note. You seem like a wonderful human and keep up the good work.
Am going to make the mozzarella…your video says to freeze the cashews but I did not find that in the recipe. Please advise
Sooo good! Added a teaspoon of agar agar to make it firmer. Made amazing grilled cheeses! Thank you! Also, you are gorgeous!
Want to try the receipe, but accidentally bought arrowroot instead of tapioka. Is it ok to use arrowroot instead of tapioka? The cheese looks amazing!
I am a pescatarian transitioning to vegan and am so excited for the chance to try this recipe after seeing it posted on FB page Vegan 101! I looked through the comments but didn’t see if you posted the brand/type of tortillas used.
@jules
Watch “What the Health” on Netflix.
Some people are ethical vegans because they have the compassion and willpower not to murder other species. Some people do it for health reasons or the environment.
Maybe u might consider watching this movie and something might appeal to u or probably not.
That’s fine.
And Torture
Not sure why this comment was left to my question about quesadillas.
Wondering if I can use corn starch instead of tapioca starch…?
Love this!! My daughter is allergic to cashews, so I used sunflower seeds. I’m not sure if you’ve already answered this, but is there a way to get a bit thicker? Maybe cook it longer. It is very tasty and a perfect sauce, as is. Any advice would be great!!
Why is it called chipotle cream if it has no chipotle in it?
This is the best gooey vegan cheese recipe I’ve ever tried!! It absolutely exceeded both me and my friends’ expectations and I’ll definitely be using it again! I tried boiling the cashews and it’s just as good as soaking them! Thank you so much for making my evening.
Omg…. this recipe is amazing. I have tried to go vegan before after being vegetarian for almost a decade and fell off the wagon because of cheese cravings and convenience (small town with not a lot of vegan options from restaurants). This recipe has changed my world. Cheese cravings are a thing of the past now. Thank you so much for sharing.
Hey:) greetings from Germany! I’m really looking forward to trying this recipe and already got some tapioca starch! However, here you buy the starch formed to small bullets! I’m not sure if I have to soak them before using them or if I just try to blend it to flour or if the boiling afterwards is enough heat to “melt” the bullets! Do you have any experiences or advice for me? Thanks a lot 🙂
Thank you so much for this recipe! My quesadilla loving son loved it and I’m sure this will become a staple in our house and will put a stop to dairy cheese quesadillas! I’m looking forward to trying more of your recipes.
Oh Jules…try growing up a little or are you that needs her ”safe place” ? You and I both know your here because of conviction. Perhaps you heard of the incredible health advantages of going vegan ..whatever brought you here the fact is if you run off and suck the milk out of a cow matters nothing to me and I’m sure most here. Go ahead…have at it! But remember one thing…will you do this for me? Milk is for baby cows!
I have tried MANY vegan cheese recipes, and this by far is one of the best! It will be my go-to for quesadillas and pizza!
Thank you for sharing this recipe!
I have made this “cheez” many times and love it on my pizza and quesadillas. Today in my haste, I forgot to add the nutritional yeast. Fear not ! The missing yeast caused the cracked pepper flavor to become more pronounced and WOW what a lovely different spin it created.
Thank you for your great recipe and lovely video. “Carrots and Flowers” is such a great name for an outstanding site ! Appreciate the recipes.
Great recipe, thank you! I only made the cheese. I used it in a spinach and tomato quesadilla recipe. My first try at vegan cheese and it was fantastic! I only had black pepper; I used half as much as the recipe called for. I was out of lemon; subbed apple cider vinegar. Also thanks for including the boiling option instead of soaking, for the cashews. I wanted to rate 5 stars but I couldn’t find where to do that.
Hi there, I’m wondering if you know the nutritional value for the vegan quesadillas? I track my macros so would love the carb/fat/protein content..
thanks a lot!
Hi Megan I made your recipe some days ago. I stored the cheese in the fridge and reheated it the next day. It tuned out really runny more like a cheese sauce. Can you advise what went wrong? Did you ever reheated it yourself? Thanks
Hi! I would like to ask if I could use rise flour instead of tapioca flour ?!
Loved this recipe. It was so good. We had some left over fajita vegetables so we threw them on the quesadilla. I also fold mine (just one tortilla) over rather than putting a second one on top. The only issue was that the chipotle cream was hard to process. The cheese got nice and smooth in my food processor but with the cream it didn’t seem like there was enough stuff for it to evenly blend. It ended up a little grainy, but still very good and nice on the tempeh/sauteed chard tostadas I made two days later. Thanks again for the recipe!
I tried to make your 20 min vegan quesadillas. The vegan cheese didn’t seem to come together the way yours did. It’s not stringy and melty. What could I have done wrong?
Stopping to same that this recipe is fabulous. We eat it at least once a week in our house; sometimes more. Thank you!
I actually think that not wanting milk from baby cows can mean nothing about the baby cows- the general thinking behind that is that the milk is meant to grow a 2000 pound adult cow. It’s a weight thing, not a “vegan” thing despite this being a vegan recipe.
The only reason vegans are under such cliches is because people just want to do what they want to do without opinion- it the world doesn’t work that way. While we can do what we want to do- people can also have opinions about it.
Would it be possibly to make this nut free? I wonder for my eldest daughter with nut allergies and also for ethical reasons regarding cashews…
Hey! Just about to start making this when i realized i only have roasted cashews, think they will produce a product thats pretty much the same? Or should i keep looking for raw ones (the grocery store closest to me and the bulk store closest to me both only carry roasted).