Vegan spinach quesadilla
R291 Spinach Quesadilla

There are a few ingredients that you should always have in your pantry, because you can turn them into various, versatile dishes in no time. One of these ingredients is tortillas that can be made from wheat but also from corn, if you're suffering from gluten intolerance.

Having them in your kitchen, the world of quick dinners is in your hands: from wraps to burritos or quesadilla - you name it. And what's even better: they also serve as the perfect solution for leftovers that you can turn into fillings, like the leftover bell pepper in the back corner of your fridge, the overripe tomatoes or the leftover rice from yesterday's dinner.

Today we're using spinach and a fresh cashew cream that serves as a cheese substitute to stick both tortillas together. Done in 20 minutes, are you ready?

R291 Spinach Quesadilla
R291 Spinach Quesadilla

Vegan spinach quesadillas

4 servings 20 minutes


  • 4 wheat tortillas
  • 1 onion
  • 2 garlic cloves
  • 250 g (9 oz) fresh spinach
  • 100 g (3.5 oz) cashews (soaked for at least 2 hrs.)*
  • 50 ml (0.25 cup) water
  • 3 tbsp vegan mayonnaise* (optional)
  • 50 g (2 oz) walnuts
  • 1 tbsp nutritional yeast*
  • salt
  • pepper
  • chili flakes
  • nutmeg
  • tomato dip for serving (find our favorite recipe here


  1. Peel and finely dice onion and garlic. Heat vegetable oil in a frying pan, then add onion and garlic and fry until translucent. Add fresh spinach and fry until it wilts, this should only take a few minutes. Season with salt, pepper, nutmeg an chili flakes to taste.

  2. Add soaked cashews, water, nutritional yeast and if used vegan mayonnaise to a liquid measuring cup and blend until it's a smooth mixture. i

  3. Add the cashew mixture to the frying pan and toss to coat. Chop walnuts, add them to the pan and stir to combine. Season to taste.

  4. Now take out a second frying pan and add one tortilla. Spread half of the spinach cashew filling on top, then add a second tortilla and slightly press it down. Fry from both sides until golden brown.

  5. Remove quesadilla from the frying pan and repeat with the remaining tortillas and filling. Let quesadilla rest for approx. 2 - 3 minutes before cutting it. Serve with tomato dip or a dip of your choice.

R291 Spinach Quesadilla
R291 Spinach Quesadilla
R291 Spinach Quesadilla

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Julia Justus
Julia Justus

Julia Justus hat eine große Vorliebe für Tacos und ist förmlich süchtig nach Edamame. An einem perfekten Sonntag gibt's bei ihr Lasagne.