You guys were dying to have me post this recipe last week when I shared it on my Instagram. It’s seriously so easy, and super delicious. Did I mention that this “cheese” sauce is made from vegetables? Yup, no guilt here! Plus, it’s vegan (which means it’s dairy-free) so if you have a kiddo with dairy allergies, they can easily enjoy this in place of regular cheese. Keep reading to find out how to make my favorite healthy vegan quesadilla cheese!
Healthy Vegan Quesadilla Cheese
HEALTHY VEGAN QUESADILLA CHEESE RECIPE
This cheese sauce is so easy to make, and tastes absolutely delicious. The flavor is zingy from the tomato paste and lemon, and savory from the onion and garlic powder with the carrot and potato. It’s also super filling! I just can’t believe how rich the color is too. I put the cheese on two flour or whole wheat tortillas and spray the opposite sides with avocado oil and let them crisp up in a pan for 2-3 min. on each side. The quesadillas are also great with black beans inside and served with fresh salsa.
2 cups peeled, cubed Yukon gold potatoes (steamed)
- 1-2 cups of peeled, chopped carrots (steamed)
- 1 tbs. lemon juice
- 1 tbs. tomato paste
- 1/4 cup plant-based milk milk
- 2 tbs. nutritional yeast
- 1 tsp. corn or potato starch
- 1/8 cup avocado oil
- garlic powder to taste
- onion powder to taste
- sea salt to taste (about a tsp)
- Begin with steamed veggies. If you haven’t already, boil the potatoes and carrots for 7-10 minutes until you can easily pierce them with a fork. Let them cool.
- Add ingredients to blender. While you wait for the veggies to cool, put everything into your high-speed blender or Vitamix. Once the veggies are cool, add those in too.
- Blend for 1 minute, or until smooth and creamy. That’s literally all you do! It’s the easiest, most delicious cheese alternative.
- Serve and enjoy! I love this on quesadillas with black beans inside, or even soyrizo! This would make a delicious nacho cheese alternative too!
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