Quesadilla with Butternut Squash Cheese and Mango


Quesadilla with Butternut Squash Cheese and Mango

  • Prep Time 30m
  • Cook Time 5m
  • Servings 4


  •  1 cup raw cashews (soaked for at least 1 hour then drained)
  •  1/4 cup water
  •  1/4 cup nutritional yeast
  •  1 Tbsp lemon juice
  •  1 clove garlic
  •  1 tsp vinegar
  •  1 Tbsp Dijon mustard
  •  Salt, to taste
  •  Pepper, to taste
  •  1 cup roasted butternut squash chunks
  •  4 flour tortillas
  •  2 avocados
  •  1 red pepper, thinly sliced
  •  1 mango, thinly sliced
  •  100 g sweetcorn
  •  1 handful fresh coriander, coarsely chopped
  •  1 handful vegan cheese, grated (optional)
  •  1 tsp vegetable oil
  •  1/2 red chilli, deseeded and finely chopped
  •  Juice of 1/2 lime


  • To make the “cheese”, blend the cashews, water, nutritional yeast, lemon juice, garlic, vinegar, mustard, and a pinch of salt and pepper in a food processor until smooth. Then add the squash and blend again. Spread onto 2 of the tortillas.
  • Slice an avocado and arrange one-half on each of the 2 tortillas along with the pepper, mango, sweetcorn, coriander, a pinch of salt and pepper, and vegan cheese (if using). Cover with the other 2 tortillas.
  • Warm the vegetable oil in a large frying pan over medium-high heat. Transfer the quesadillas into the pan one at a time and cook until golden-brown underneath. Flip carefully and do the same on the other side.
  • To make the guacamole, mash the remaining avocado, chilli, lime juice, and a pinch of salt and pepper with a fork. Spoon over the quesadillas, cut each in half, and serve.

Recipe Adapted From An Ode to Mung Beans