Sometimes cheesy just isn’t cheesy enough! If you ask me, vegan cheese is making big strides year over year, and I thought it was FINALLY time to make this Vegan Double Cheese Avocado Cream Quesadillas recipe I’ve been dreaming of for a long time now! These Vegan Double Cheese Avocado Cream Quesadillas are so simple and loaded with two types of vegan cheese, silky smooth avocado cream sauce AND fried soy curls.
Just another quesadilla recipe?
NOPE! rest assured that I haven’t just brought you any old vegan quesadilla. Sure, it might not have the most authentic taste. But for what it lacks in authenticity, it makes up ten fold in taste and texture. Not to mention, this is perhaps the best cream sauce both me and my wife have ever made! These Vegan Double Cheese Avocado Cream Quesadillas are packed full of seasoned fried soy curls, two vegan cheese flavours (thank you Daiya), and this creamy, dreamy silken pesto avocado cream sauce! If I were you, I would double or TRIPLE this recipe because once you start, you’ll find it hard to stop eating it!
I have mentioned plenty of times now here that my first experience with experimenting in the kitchen was with my fascination towards grilled cheese. Before going vegan, you couldn’t stop me from trying all new types of melts and sandwiches… To be fair, the same could be said for my current eating habits. But after making these Vegan Double Cheese Avocado Cream Quesadillas, I was reminded that some of my earliest creations were also a lot of quesadilla experiments!
Of course, the two dishes are nothing alike… But with the flavours and textures I loved, I find that both grilled cheese sandwiches and quesadillas were of the same category. Gooey, stringy cheese. Savoury crunchy textured outside. And most importantly, freedom of creativity! If I didn’t have any fresh bread on hand for lunch, chances are a pita or two could be found around the kitchen to make for a gooey crunch quesadilla melt in a pinch. So, here’s how I made these Vegan Double Cheese Avocado Cream Quesadillas!
On a side note, if you like the looks of these – I’ve got more for you to try when you’re done! Check out these Buffalo Chicken Quesadillas and these Sheet pan Quesadillas wth avocado lime cream sauce!
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How it’s done!
First, I want to preface this by saying dishes like these Vegan Double Cheese Avocado Cream Quesadillas can be made better or worse by the quality ingredients you choose. So, where applicable – feel free to level up the freshness and quality of these ingredients where you can. But in principle, all steps and outcome remains the same. For these reasons, I often stick to convenient and efficient store-bought ingredients. But if you’d like to try making your own flour tortillas for example, I know just the right recipe HERE!
… Start by frying up your soy curls. Any mix of flavours here as far as spices are concerned is fair game. For me, I stick to a lot of the Spiceology seasonings. But tex Mex flavours, paprika and garlic are always on my go-to list as well!
… Once all the flavours are marinating in the pan, simply add all of the pesto avocado cream sauce ingredients into a food processor or high speed blender. This is where all the depth of flavour comes in!
… Lastly, I love frying the quesadilla in olive oil or vegan butter. In the past I loved pressing them in a panini, but something about lightly frying these makes for the perfect meal!
As always, if you try these Vegan Double Cheese Avocado Cream Quesadillas be sure to tag us in your amazing creations on instagram and leave a comment below about how you like them!
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Vegan Double Cheese Avocado Cream Quesadillas
- Total Time: 35
- Yield: 2 quesadillas (6 Slices)
Description
These Vegan Double Cheese Avocado Cream Quesadillas are so simple and loaded with two types of vegan cheese, silky smooth avocado cream sauce AND fried soy curls.
Ingredients
For the Avocado Cream Sauce
- 2 avocados pitted
- 150g soft or silken tofu
- juice of half a lemon
- 2 cloves garlic
- pinch of salt
- handful of fresh basil
For the Quesadilla
- 2 large flour tortilla
- 4 tbsp avocado cream sauce
- 1 tbsp taco seasoning/tex Mex seasoning
- 1 tbsp minced fresh garlic
- Pinch of salt and pepper
- 4 tbsp olive oil
- 2 cups hydrated soy curls
- 2 cups shredded vegan cheese (I used half Daiya Cheddar & Monterey Jack)
- 1/2 cup sliced red onion
Instructions
- In a food processor or high speed blender, add all avocado cream sauce ingredients and blend until smooth and mixed throughout.
- Meanwhile in a medium pan over medium heat, add 2 tbsp olive oil, soy curls, garlic, red onion and seasoning. Fry until chicken is lightly golden brown and crispy on most sides. Remove from heat and set aside.
- On a plate. place tortilla down flat and pile ingredients by adding 2 tbsp of the cream sauce, 1 cup vegan cheese, 1 cup soy curls. Repeat process for second tortilla and fold both in half.
- In a separate pan, add the rest of the olive oil and the two folded tortillas. Place a lid over top and let fry on low heat for 5-7 minutes or until brown and crispy on the bottom. Flip both quesadillas and repeat.
- When evenly browned on both sides and cheese is melted, remove from heat and enjoy!
- TIP: (The extra sauce made in the batch is meant for dipping)
- Prep Time: 15
- Cook Time: 20
What can I use instead of soy curls?
You can use crumbled tofu or chopped vegan chicken fingers :)!