As summer is quickly becoming fall, I’m on the search for new recipes for our “fall menu” at home. This Creamy Spinach filling recipe, is really good! It tastes like spinach artichoke dip, but not quite as rich. Years ago, Trader Joe’s had Spinach Tofu eggrolls (they’re now discontinued), and this tastes very similar to that. It’s good cold and warm, and is SUPER easy to take for lunch.
Creamy Spinach Quesadillas
adapted from Easy Vegan Breakfasts and Lunches
1/4 cup water
1/2 cup raw cashews (soaked 4-8 hours in water)
3 tbsp nutritional yeast
2 tbsp apple cider vinegar
salt and pepper to taste
1 tbsp grapeseed oil
1 medium onion, chopped
2-3 cloves garlic, chopped
1 cup frozen spinach, thawed
gluten-free tortillas (we like Potapas)
Put all the cream sauce ingredients in a small food-processor or high speed blender. Mix until smooth. Add salt and pepper to taste. Set aside.
To make the filling, heat the oil in a pan over medium heat and add the onion. Stir and cook for 3-5 minutes before adding the garlic and spinach. Cook them for an additional 3 minutes. Add the cashew cream sauce and cook until it thickens and has a creamy consistency (about 2-3 min).
Heat a small nonstick pan. Place tortilla in for a few seconds, then spread some filling over half the tortilla and fold over the other half. Flip after about 1 minute. Enjoy!
NOTE: You can keep leftover filling and make the next day. I made mine in the microwave, heated for about 30 seconds.