happy Sunday amazing friends! i love starting the week with some good recipes, and since tomorrow is meatless monday, i think this recipe is a perfect start! Vegan Ricotta Pizza Quesadillas are absolutely unreal and beyond easy to make.
homemade ricotta is the best thing ever. nothing compares to vegan cheesy goodness packed with dried parsley and garlic.
Alex and i were actually eating this by the spoonful, so i bet we could have gotten one more quesadilla out of this lol.
there’s a quesadilla missing from the pictures too, this recipe actually yields at least 6! want to know why? yep, we ate it beforehand haha. #foodbloggerproblems
guess what?! this recipe is PACKED with protein, yay. that’s because the ricottta is made with tofu.
when it comes to vegan ricotta, i would say tofu and cashews are the two most popular bases, but if i had to choose a preference, it’s tofu.
you want to use a really firm one if you can! the tofu i used is both organic and sprouted and a total of 14 ounces.
with just a few more ingredients and a food processor, the ricotta made in no time.
as for the tortillas, i went with organic whole wheat ones from Whole Foods. they are not gluten free but you can use whatever ones you want.
the reason i prefer the ones i used is due to the sturdiness of them! the tortillas hold up really well and you can stuff them quite a bit.
here’s everything you need to make Vegan Ricotta Pizza Quesadillas
- extra firm organic tofu
- minced garlic
- dried parsley
- onion powder
- vegan cream cheese
- sea salt
- vegetable broth
- marinara for topping
use any kind of marinara you want by the way! we went with Rao’s because it’s just soooo dang good and the flavor is deep.
if you love Vegan Ricotta Pizza Quesadillas, you’ll also love these recipes from my blog!
Easy Vegan and Gluten-free Pizza Crust
Vegan Pizza Twice Baked Sweet Potatoes
One Bowl Vegan and Gluten-Free Pizza Crust
8 Ingredient Sun-dried Tomato Pasta
Creamy Vegan Tomato Soup and Grilled Cheese
Hearty Vegan Marinara (8 Ingredients & 30 min)
to stuff the quesadillas the way i did, you just cut a line vertically starting in the center. you can refer to the pictures to see exactly what i mean :).
i stuffed the tortillas with about 1/4 cup of the ricotta mixture, but how much you use will depend on how well the tortillas hold up.
if you use almond flour based ones that are gluten free, you won’t be able to stuff them as much!
are you going to make my Vegan Ricotta Pizza Quesadillas?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan Ricotta Pizza QuesadillasCourse: 10 Ingredients, 30 Minutes, Lunch & DinnerDifficulty: Easy
- 6-8 whole wheat tortillas or ones of your choosing
14 ounces extra firm tofu
1/4 cup vegan cream cheese
1/2 tbsp minced garlic
1 tsp onion powder
1/2 tsp sea salt
1/2 tbsp dried parsley
1/4 cup vegetable broth
- store bought marinara for topping
- add the ricotta ingredients to a food processor and blend until a smooth consistency.
- spray a large pan with avocado oil or a good cooking oil.
- add about 1/4 cup of the ricotta to a tortilla and then add to a hot pan. cook on each side for a couple of minutes until golden brown.
- serve with your favorite marinara and enjoy!