Vegan Cheese Tortilla
Savor the perfect blend of creamy, zesty, and wholesome with this Vegan Cheese Tortilla recipe! Featuring a luscious homemade cashew-based cheese sauce infused with nutritional yeast, garlic powder, and a hint of lemon, this plant-based twist on a classic delivers indulgent flavor without dairy. Tucked inside whole wheat tortillas, the melty vegan cheese is paired with sautéed baby spinach and sweet red bell peppers for a colorful and nutrient-packed filling. Lightly crisped on the skillet, these tortillas are quick to prepare—ready in just 35 minutes—and make for a satisfying, family-friendly meal or snack. Perfect for vegans and anyone looking to explore plant-based comfort food, this easy recipe is sure to become a weeknight favorite! Keywords: vegan cheese tortilla, plant-based recipe, cashew cheese, dairy-free tortilla, quick vegan meals.
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Ingredients
- 4 pieces whole wheat tortillas
- 1 cup cashews
- 0.25 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons lemon juice
- 1 cup unsweetened almond milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups baby spinach
- 1 large red bell pepper
Directions
Step 1
Begin by soaking the cashews in hot water for 15 minutes to soften them. While they soak, prepare the other ingredients.
Step 2
Drain the cashews and add them to a blender along with nutritional yeast, garlic powder, onion powder, lemon juice, unsweetened almond milk, salt, and black pepper. Blend until smooth and creamy. Adjust the seasoning to taste if needed.
Step 3
Slice the red bell pepper into thin strips.
Step 4
Heat a non-stick skillet over medium heat and add the olive oil. Once the oil is hot, add the sliced red bell pepper and sauté until they are tender, about 5 minutes.
Step 5
Add the baby spinach to the skillet and cook for another 2 minutes until wilted. Remove from heat.
Step 6
Place a tortilla onto a clean surface and spread a generous amount of the vegan cheese sauce over half of the tortilla. Top with a portion of the sautéed peppers and spinach.
Step 7
Fold the tortilla in half to enclose the filling and press gently.
Step 8
Heat a large skillet or griddle over medium heat. Place the folded tortilla on the skillet and cook for about 2 minutes on each side until golden and slightly crispy.
Step 9
Repeat the process with the remaining tortillas and filling ingredients.
Step 10
Cut the vegan cheese tortillas into wedges and serve warm. Enjoy your delicious vegan cheese tortilla!
Nutrition Facts
| Serving size | (841.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1574.5 |
| Total Fat 90.0g | 0% |
| Saturated Fat 16.5g | 0% |
| Polyunsaturated Fat 12.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2686.3mg | 0% |
| Total Carbohydrate 158.8g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 16.6g | |
| Protein 43.6g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 724.4mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 1783.1mg | 0% |
Source of Calories