Vegan Cheese Tortilla
Elevate your snack game with this flavor-packed Vegan Cheese Tortilla recipe—a wholesome twist on a classic favorite! Featuring creamy homemade cashew-based vegan cheese, infused with nutritional yeast, garlic, and a dash of lemon for tangy richness, this dish is both delicious and plant-based. Tender sautéed baby spinach and vibrant red bell peppers add a pop of color and nutrition, while whole wheat tortillas provide a satisfying, crispy bite when cooked to golden perfection. Ready in just 35 minutes, this easy vegan recipe is ideal for quick lunches, light dinners, or shared appetizers. Perfect for vegans and cheese lovers alike, these tortillas are sure to impress with their bold flavors and healthy ingredients. Serve warm for a meal that’s nourishing, indulgent, and absolutely irresistible!
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Recipe Information
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
Instructions
Begin by soaking the cashews in hot water for 15 minutes to soften them. While they soak, prepare the other ingredients.
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.
Slice the red bell pepper into thin strips.
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.
Add the baby spinach to the skillet and cook for another 2 minutes until wilted. Remove from heat.
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.
Fold the tortilla in half to enclose the filling and press gently.
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.
Repeat the process with the remaining tortillas and filling ingredients.
Cut the vegan cheese tortillas into wedges and serve warm. Enjoy your delicious vegan cheese tortilla!
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 16.6 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 724 mg | 56% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1783 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
