This is the perfect lunch or dinner for former cheese lovers. These dairy free quesadillas are made with cashews, basil and sun-dried tomatoes.
So last week I made a big batch of dairy free cream sauce for pasta. I didn’t plan to make so much sauce though and didn’t know what to do with the rest! Over the weekend I was looking for a quick lunch and I looked at that extra sauce with curiosity. There’s also like a 10 minute window for before hungry turns to HANGRY, so I had to think on my toes. The extra sauce was still in the blender, so I added sun-dried tomatoes and basil to it and it became so sweet and delicious.
These dairy free quesadillas are great for those who struggle with dairy. I’m lactose intolerant, so I’m always looking for ways to get the satisfaction of a cheesy and delicious meal without the bloat. When I first heard of cashew cream sauce I was intrigued but skeptical. I just assumed it would lack the smoothness of an actual cream sauce. Soaking the cashews really adds to the smoothness though. Also cashews (and nuts in general) are a great source of healthy fat, so they definitely mimic the richness of cream. If you’re not a big nut fan, don’t worry, there isn’t a nutty taste to it.
As you know I like to make healthy swaps in my recipes, so here are the swaps for this one:
Flour tortillas→ Whole wheat tortillas
Cheese/Cream sauce → Cashew sauce
Tip: If you have extra sauce leftover, you can thin it out a bit with a little water and toss it with pasta. It also makes a great dip for whole wheat pita chips. Happy eating!
Dairy free sun-dried tomato and chicken quesadillas
Rate this Recipe:Ingredients
- 4 whole wheat tortillas
- 8 chicken tenderloin strips cut into cubes
- 2 tbs olive oil
- 1/2 cup panko breadcrumbs
- 2 tbs dried oregano
- 1/2 tsp red pepper flakes optional
- salt and pepper to taste
- 1 cup arugula
Caramelized Onions
- 1 sweet onion thinly sliced
- 2 tbs olive oil
Dairy Free "Cheese" Sauce
- 1/2 cup cashews soaked in water at least 2 hours or overnight
- 1/4 cup water
- 1/4 cup soy milk or your preferred milk
- 1 garlic clove grated
- 1/4 cup sun-dried tomatoes
- 1/4 cup fresh basil
- salt and pepper to taste
Instructions
- Drain cashews and add them to a blender with water, milk of your choice, garlic, sun-dried tomatoes, basil, salt and pepper. Blend until smooth. Tip: If you want the sauce to be thinner, add a little extra water.
- Heat a skillet to medium-high heat. Add olive oil and onions to the pan. Cook for 10-15 minutes, stirring occasionally until tender and golden brown.
- Preheat oven to 375 degrees. Place chicken cubes in a bowl with olive oil, oregano, red pepper flakes, salt, pepper and panko breadcrumbs. Toss together and press the breadcrumbs into the chicken so that it sticks. Place crusted chicken on a parchment lined baking sheet. Bake for 7 minutes until cooked through.
- To assemble the quesadillas, smear them with cashew sauce. Top with caramelized onions and chicken then fold in half. Place in a non-stick skillet on medium high heat. Cook 3-4 minutes per side until golden brown.
- To serve open the quesadillas, add in arugula and extra sun-dried tomatoes. Close and enjoy!
No Comments