Yum! Loved this cheese, I used the kind of jarred jalapeños that are made for nachos so they aren’t spicy, and the cheese came out super flavorful but not hot. Nice to find a vegan nacho cheese that doesn’t have nutritional yeast in it. Loved the bean mixture too, adding spinach is such a good idea! I will make this recipe again and again!

Delicious!!! I didn’t have a red pepper so I actually shredded some broccoli stalks in its place and it worked great! Our home is nut free so I made the cheese sauce with hemp hearts as suggested. The sauce alone had a bit of a strong hemp seed flavor so I’m not sure I would use it as a dip itself but along with the other ingredients in the quesadilla it tasted wonderful!

We make quesadillas all the time but I don’t add cheese, which is the whole point of the quesadilla. This is a great recipe. It is amazing how much the cheese sauce tastes like Queso. Now my quesadillas are great again. We used corn tortillas instead of flour and came out great.

So delicious. Enjoyed today and looking forward to leftovers just as much. The vegan cheese was delicious accent.

We enjoyed this recipe and will make it again!

These are DELICIOUS! Will double it next time 🙂

Made this tonite and was a hit with everyone. Definitely saved this recipe.

Once again your recipe never disappoints! This was a delicious midweek meal. I added some chicken to my non-vegan husbands quesadilla and he really enjoyed them.
As a vegan for over 30 years people often ask me for recipes and I always refer them to your website / Instagram.

These Quesadillas are so delicious and filling. I make them almost weekly. So easy to make too

I could eat the nacho sauce with a spoon! So good!

I typically don’t have the patience to soak cashews. If you have a high-speed blender, like a Vitamix, it’s not necessary to get a very smooth result. But if you are using a standard blender, soaking the cashews in water for up to 2 hours can help them break down easier.