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Dairy Free Sun-dried Tomato and Chicken Quesadillas

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 we were looking for a quick lunch and I looked at that extra sauce with curiosity. There’s also like a 10 minute window for Tim and I 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.

Dairy free sundried tomato and chicken quesadillas |

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. Tim doesn’t like nuts, he picks them off of everything but eats anything smothered in this sauce!

Dairy free sundried tomato and chicken quesadillas

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 sundried tomato and chicken quesadillas

Dairy free sundried tomato and chicken quesadillas |

Dairy free sun-dried tomato and chicken quesadillas

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This is the perfect lunch or dinner for former cheese lovers. These dairy free quesadillas are made with cashews, basil and sun-dried tomatoes.
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Main Course
Prep Time15 minutes
Cook Time20 minutes
Resting Time5 minutes
Total Time35 minutes


  • 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


  • 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!
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