Hemp Cheese & Spinach Quesadillas
Prep time
Cook time
Total time
Unbelievable vegan spinach quesadillas with easy homemade hemp cheese. Packed with flavor and nearly 1 cup of spinach per serving!
Author: Carrots and Flowers
Recipe type: Main Course, Kid-friendly
Cuisine: Vegan, Gluten-free
Serves: 8 servings
Ingredients
- Hemp Cheese
- ½ cup hemp seeds
- ¼ cup tapioca flour
- 3 tbsp nutritional yeast
- 3 tbsp tomato paste
- 2 cloves garlic
- ¾ tsp salt
- ½ tsp white pepper
- 1½ cups water
- 10oz bag frozen spinach
- 8 whole grain or gluten-free corn tortillas
- vegan sour cream or plain cashew yogurt for serving
Instructions
- Thaw the spinach (either in the fridge overnight or in the microwave) then drain. Wrap the thawed spinach in a clean kitchen towel and squeeze the excess water out. Crumble the ball of spinach apart then set aside.
- Add all the hemp cheese ingredients to a high-powered blender. Blend on high until smooth, about 2 minutes. Meanwhile, preheat a medium sauce pan over medium high heat.
- Pour the hemp cheese blend into the hot pan and start stirring right away. Cook for 3-4 minutes until thick and smooth, constantly stirring and scraping the bottom and sides of the pan.
- Crumble the spinach into the hemp cheese. Mix well to combine.
- Layer the hemp cheese + spinach mixture between two tortillas and grill until slightly crisp and golden brown, about 2 minutes per side over medium heat. Repeat for the remaining quesadillas.
- Let the quesadillas cool for 1 minute, then slice into quarters and enjoy! Pairs well with vegan sour cream or plain unsweetened cashew yogurt.
Notes
Depending on the size of your tortillas, you may have leftover hemp cheese. Store in a covered container in the fridge for up to 3 days.
The hemp cheese reheats best with a lot of heat. I usually place the tortilla cheese side down for a minute to make sure the cheese gets nice and melty if using cold hemp cheese.
Soaked cashews or sunflower seeds can replace the hemp.
The hemp cheese reheats best with a lot of heat. I usually place the tortilla cheese side down for a minute to make sure the cheese gets nice and melty if using cold hemp cheese.
Soaked cashews or sunflower seeds can replace the hemp.
Nutrition Information
Serving size: ½ quesadilla Calories: 235 Fat: 7.5g Carbohydrates: 32.7g Fiber: 7.2g Protein: 11.4g
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-spinach-hemp-quesadillas/