Vegan Buffalo Chickpea Quesadillas

Jump to Recipe
These Vegan Buffalo Chickpea Quesadillas are the absolute best vegan quesadillas you’ll ever try! Made with a spicy buffalo sauce, chickpeas, and a Mexican cheese sauce, this is the ultimate comfort food! 
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr

These Vegan Buffalo Chickpea Quesadillas are a fan favorite for a reason. Despite being mind blowingly tasty and flavorful, they’re made with mostly pantry ingredients and easy to make. And they’re extremely popular with vegan skeptics, omnivores, and picky kids. 

Check out the video on Youtube for a look at how to make these (including the trick to getting crispy, not soggy quesadillas). And some, err, cooking mishaps and awkward outtakes lol. There’s also a short food-only video at the end of this post :)

Vegan Buffalo Chickpea Quesadillas: Recipe Video

These quesadillas were so freakin’ delicious that I’ll never be going back to my simple cheese quesadillas. Sure, they take a little more effort and time than plopping some vegan cheese on a tortilla. But they are SO worth it. And they really don’t take thaaat much effort and time. As long as you’ve got your cashews soaked in advance, you can make these spicy, cheesy quesadillas in a half hour.

Woman pouring vegan buffalo cheese sauce onto quesadill

Ingredient Rundown

Buffalo Sauce

Hot Sauce: For these quesadillas, I married the oh-so-popular Buffalo flavor that people associate with hot wings with my favorite plant protein (chickpeas). The result is a hearty and delicious mashed chickpea buffalo sauce filling. Then I combine this filling with an irresistible Mexican cheese sauce for a match made in heaven.

I wanted the “buffalo” flavor to be pronounced but not overwhelming, which is often the case in buffalo-flavored foods. I use Frank’s Xtra hot sauce for that traditional, spicy “buffalo” flavor because I like things xtra spicy. If you’re okay with spice but want a slightly more moderate heat, I recommend Frank’s original sauce.

If you can’t find Frank’s hot sauce, you can make your own hot sauce (this is a copycat recipe for Frank’s hot sauce). Or use Cholula, Tabasco, or any hot sauce of your preference. Since the hot sauce gets mixed with (vegan) butter, you’ll want a hot sauce that’s pretty vinegar-y to balance out the butter.

Vegan Butter: Buffalo sauce is typically made with a hot sauce and melted butter. But, obviously, we’re going to be using vegan butter! I’ve made this with both Country Crock Plant Butter and Earth Balance vegan butter with great results. 

close up shot of vegan buffalo chickpea quesadillas on a plate

Chickpea Filling

Chickpeas + Aromatics: Once the hot sauce is mixed in with the melted vegan butter and some spices, it gets folded into the mashed chickpea mixture. I rely on canned chickpeas make this recipe a quick, weeknight-friendly meal. And to give them extra flavor, I first sauté an onion and minced garlic in a bit of oil before adding the chickpeas.

moody close up shot of buffalo chickpea quesadillas on a plate being picked up by woman's hands

Mexican cheese sauce

This is the EASIEST cheese sauce ever, and it really tastes like a Mexican-flavored cheese dip. It features raw cashews, vegan yogurt, salsa, a few spices, and nutritional yeast.

The hardest part of this recipe is remembering to soak your cashews in advance. If you find that you’ve forgotten to soak your cashews overnight, you can soak them in boiling water for 1 hour.

Simply add all the ingredients to a high-powered blender and whiz until creamy. Even if you don’t make these quesadillas, you should definitely add this cheese sauce to your recipe repertoire because it’s insanely good (and healthy!). It’s great with burritos, enchiladas, tacos, and nachos!

Tips for making these quesadillas 

For the chickpeas, the recipe calls for one (15-ounce) can of chickpeas because that’s the most convenient amount to use. But if you have extra chickpeas on hand, I like to add about 1 1/2 (15-ounce) cans (about 2 1/2 cups cooked chickpeas). It makes each quesadilla a bit more filling. If you do increase the amount of chickpeas to 1 1/2 cans (2 1/2 cups), you shouldn’t need to make more of the buffalo sauce because the mixture is already so flavorful.

To achieve that perfectly crisp, crunchy texture on the outside of the quesadilla, follow this step. Weigh down the quesadilla with another skillet while it cooks in the pan. After a few minutes, flip the quesadilla and do the same for another minute or two. You’ll be in quesadilla heaven, I promise!

Watch! How to Make Buffalo Chickpea Quesadillas (short video)

More Mexican(-ish) Vegan Recipes

In the mood for more Mexican recipes that are not 100% authentic but are 100% delicious? Give these a try:

I hope you try out these Vegan Buffalo Chickpea Quesadillas! They’re incredibly delicious and I guarantee you will fall in love with them! If you love them, please rate and review them below :) 

Vegan Buffalo Chickpea Queasadillas

4.98 from 46 votes
These Vegan Buffalo Chickpea Quesadillas are the absolute best vegan quesadillas you’ll ever try! Made with a spicy buffalo sauce, chickpeas, and a Mexican cheese sauce, this is the ultimate comfort food! 
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Course: Dinner, Lunch
Cuisine: American, Mexican
Serving size: 4


Mexican Cheese Sauce

  • 1 cup raw cashews, soaked overnight (or soaked in boiling water for 1 hour)
  • ½ cup vegan unsweetened plain yogurt
  • 2 tablespoons water or vegetable broth
  • ½ cup salsa of choice
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons nutritional yeast

Buffalo Chickpea Filling

  • ¼ cup vegan butter
  • 4 tablespoons Frank’s hot sauce, original cayenne or Xtra hot, or hot sauce of choice*
  • teaspoon garlic powder
  • A pinch of cayenne pepper (optional; I don’t use it when I use the Xtra hot sauce)
  • A pinch of kosher salt
  • 2 teaspoons coconut sugar or brown sugar
  • 2 teaspoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 15- ounce can chickpeas**, drained and rinsed
  • 1 small bunch of scallions (about 6 scallions, white and light green parts only, sliced thinly)

For serving

  • 8 large flour tortillas***


  • Prepare the Mexican Cheese Sauce. Drain the soaked cashews and pat dry. Add the cashews, along with the remaining sauce ingredients, to a high-powered blender. Blend until thick, creamy, and smooth. The sauce should be quite thick and creamy, but if you’d like it to be even thicker, add the sauce to a saucepan over medium-low heat for a few minutes to thicken up slightly.
  • Next, prepare the Buffalo Chickpea Filling. First make the buffalo sauce. Melt the vegan butter in a heatproof bowl in the microwave (or in a saucepan on the stove). To the melted butter, add the hot sauce, garlic powder, cayenne pepper (if using), salt, and sugar. Whisk until the hot sauce and butter are completely incorporated.
  • Then make the Chickpea Filling. Pour the drained and rinsed chickpeas in a medium bowl and roughly mash them with a fork or a potato masher, leaving some beans intact.
  • Heat the 2 teaspoons oil in a large skillet over medium heat and once the oil is shimmering, add the diced onion. Cook for 4 minutes or until softened, then add the garlic and cook for an additional 1 minute.
  • To the onions, add the buffalo-butter sauce and the mashed chickpeas, and bring the mixture to a boil. Reduce the heat to low and simmer for 2 minutes, stirring occasionally, then turn off the heat. Mix in the sliced scallions and stir to combine. Wipe out the skillet so you can reuse it for making the quesadillas.
  • Assemble the quesadillas. Spread an even layer of the Mexican Cheese Sauce (1/4-1/3 cup) onto one of the eight tortillas. Arrange about 1/2 cup of the Buffalo Chickpea Filling on top. Place another tortilla on top to cover.
  • Lightly grease the large skillet with a bit of oil and place over medium heat. Once hot, add the prepared quesadilla to the skillet. Place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla, resulting in a nice crispy exterior. Cook the quesadillas for 3 minutes, then flip and cook another 1-2 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and tortillas.


* If you are sensitive to spicy food, use less hot sauce. Also, keep in mind that each hot sauce has a different level of spiciness. If your hot sauce is very spicy, use a smaller amount.
** The recipe calls for one (15-ounce) can of chickpeas because that’s the most convenient amount to use, but if you have extra chickpeas on hand, I like to add about 1 1/2 (15-ounce) cans (about 2 1/2 cups cooked chickpeas) because it makes each quesadilla more filling.
*** This recipe is gluten-free so long as you use gluten free tortillas.

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

Rate this recipe

146 comments on Vegan Buffalo Chickpea Quesadillas

  1. This looks and sounds wonderful! Will definitely give it a try. Thanks for sharing the recipe!

    1. Nisha Vora

      Thank you so much Emily! So happy you like the recipe and I hope you will enjoy these quesadillas!

  2. A.Y.

    This recipe is truly a hit, Nisha! My S.O. and I seriously felt like we were eating Taco Bell, but slightly healthier! Your recipe blog is seriously becoming one of my favorites. Can’t wait for the cookbook!

    1. Nisha Vora

      Hi there! So happy that you and your s/o enjoyed the recipe! The comparison to Taco Bell is amazing, I am going to think about that the next time I make these :) So happy you love my blog and are excited for my cookbook — that makes me so happy!

  3. Rasika

    Nisha, this was absolutely delicious, my family and I couldn’t stop eating these! The trick to weigh down the tortilla with a heavy skillet/ saucepan while toasting the quesadilla is a COMPLETE game changer!! I’ve usually shied away from using flour tortillas in general because I dislike how soggy and soft they can get… not any more! I’ll be making this weekly! :)

  4. Kristina DeWitt

    I don’t normally leave comments about recipes, but I have to for this dish. It is probably the best dish vegan or not that I have ever made! I did not think I would like buffalo sauce or a cashew “cheese” sauce but I am so glad that I gave this a go. I’m a newer vegan and my boyfriend is not vegan so I was hoping this would satisfy us both and it definitely did. I now make the cheese sauce for other Mexican dishes, it’s so so good! It’s so good I did not share the leftovers! Thank you for this amazing recipe!

    1. Nisha Vora

      Hi Kristina! What an amazing comment to receive! I am so happy you took the time to let me know how much you enjoyed this recipe. And so cool that you now make the sauce for other recipes as well. I nearly ate all of these quesadillas the first time I made them lol so I get not wanting to share.

  5. Rameena

    Do you think Trader Joe’s fiesta Mexican vegan cheese dip would be a good substitution?

  6. Megan

    I’m intolerant to cashew, so what else could I use?

    1. Nisha Vora

      I haven’t tried it with this recipe, but I’ve made a nut-free cheese sauce before using cooked/steamed white potatoes and butternut squash – you can try using those instead!

  7. Sarah

    HOLY SMOKES!This was an absolute delight and tasted INCREDIBLE! I ended up making a salad with the the chickpea mixture and drizzling the sauce over the top. DELISH.
    This is 100% a keeper!

    1. Nisha Vora

      Haha yay! I am so happy to hear that Sarah! Thank you for the wonderful feedback and so cool you converted it into a salad too!

  8. Neha

    Hey Nisha,

    These were delicious! I have to say I was a little skeptical as to how difficult they would be but honestly quite simple and easy to make – which is a win in my book. I’ve been following your Instagram page and have your cookbook – can’t wait to dive into it!

    1. Nisha Vora

      Hi Neha, I’m happy to hear that you loved the quesadillas! Thank you for stopping by and for your support. I can’t wait to see what you make from my cookbook!

  9. Jamie

    This recipe was incredible – I subbed the tortilla for a big, puffy vegan naan bread, as I am addicted, and the ensuing sandwich was amazing. Thank you, thank you for sharing your creative and delicious recipes with us!

  10. Sarah

    Thanks for providing such a delicious recipe! I don’t normally like buffalo style sauces so I was hesitant at first but this turned out amazing. Will definitely save this one for future get togethers because I think my non vegan friends will enjoy it as well.

    1. Nisha Vora

      I am so happy you enjoyed this recipe! It’s one of my favorite recipes. I also don’t typically love buffalo flavors but somehow it works so well in this recipe :) And yes, all my non-vegan friends love it too so I hope yours do too!

  11. Erin Bedenbaugh

    This was delicious, and simple enough. I made the cheese sauce a day ahead because I had more time than I did this evening. We typed then with avocado and extra salsa. My one complaint though, is that there’s no way it’s enough chickpea mixture for 8 tortillas (4 quesadillas), it’s only going to be 2. There will be plenty of cheese sauce leftover though, so I’ll probably just make a second batch of the chickpea filling.

  12. Linda

    Super good and easy! Love them

    1. Nisha Vora

      Thank you, Linda! So nice to hear that you enjoyed them!

  13. Carissa

    I made these last night and they turned out fantastic. I used a buffalo wing sauce and added some Tapatio sauce in the chickpea mix while it was simmering. Delicious! I just wish I’d made a bigger batch of filling! :)

    1. Nisha Vora

      Hi Carissa, thank you for the lovely feedback! I will have to try it next time with some Tapatio sauce as well!

  14. Courtney

    I’ve made these TWICE this week! Once with Franks Red Hot and once with Simple Truth Chipotle Hot Sauce (Kroger) and I have to say I liked it with the chipotle sauce more! Omitted the onions/oil/sugar and made half the cheese mixture and it turned out perfect!

    1. Nisha Vora

      Hi Courtney, woohoo, twice in one week! That is a good sign :) So great to hear that they are super tasty with chipotle sauce – I will have to try that soon. Thanks for the tip!

  15. Jessica Callis

    These were AMAZING!!! 😋 I’m a new Vegan and my family is going along with my decision and this was a great first step! My husband and kids not just liked these but LOvED them! Thank you so so much for this recipe and all of your helpful posts and videos!

    1. Nisha Vora

      Hi Jessica, I am so happy to hear that! Congrats on your new vegan journey and so amazing you have your family joining you along the way. Thank you for stopping by and I’m so happy you enjoyed the recipe and my posts/videos!

  16. Linda

    My daughter has a bit allergy, is there anything that can be subbed out for the cashews?

    1. Nisha Vora

      Hi Linda, can she have seeds? I think the closest sub would be sunflower seeds. They can turn a bit greenish when you soak/blend them, but the taste and texture should be a good replacement. I find that sometimes they need a bit more oomph flavorwise than cashews, so if needed, add a squeeze of lemon or lime juice. Hope that works out!

  17. Jerome

    Hello! I am excited to try this; I’m a new vegan and I really appreciate all the great recipes you have! I don’t like chickpeas (I know, sacrilege) so I was thinking of subbing in black beans, but I was wondering if you have any suggestions of what you think would work? I like all beans except chickpeas, for some reason…

    1. Nisha Vora

      Hi Jerome! Welcome to your new vegan lifestyle :) Haha almost sacrilegious, but everyone has different tastes. I think black beans or white beans (e.g., cannellini beans) would work well! That said, the flavors from the buffalo sauce and the cheese sauce are quite bold so you don’t taste anything "chickpea-y" if that make sense :)

      1. Jerome

        Thank you for getting back to me so quickly! I made these, and they were awesome!! I did make it with the chickpeas, and it was good, but I think they’d be just as good with black beans. That cheese sauce is life-changing hahaha

  18. Melissa

    Hello. I made these and they were so delicious!!! I agree with Jerome…the cheese sauce is life changing! Thank you for this recipe!

    1. Nisha Vora

      Hi Melissa, that’s so nice to hear. I am glad you loved the quesadillas and cheese sauce!

  19. Gianna

    How do I make sauce without nuts?

    1. Nisha Vora

      You could sub cooked russet potato for the cashews. I also have a nut-free cheese sauce if you are interested!

  20. Stephanie

    I can’t wait to try this. Do you have any recommendations for substitutes for making the chickpea mixture without “butter” and oil?

    1. Nisha Vora

      Hi Stephanie, you can easily swap the oil with water to saute the onions and garlic, provided you have a nonstick skillet. Buffalo sauce is traditionally made with hot sauce and butter, as the fat helps to tame the acidity of the hot sauce. That said, if you can’t use butter or oil, you can omit it, but I can’t guarantee it’ll taste as balanced. Another option is to add the hot sauce to the Mexican cheese sauce instead. That will be more balanced since there’s fat from the cashews and vegan yogurt. And then you can just saute the garlic powder/cayenne/salt/sugar when you add the chickpeas instead of also adding the buffalo sauce. I hope one of these options works out!

  21. Carrie

    These were AMAZING!! Thanks so much for the recipe! In case anyone has to improvise, I used only 1 tbsp earth balance (all I had) and omitted the yogurt and they were delicious :)

  22. Roberta

    Gobbled these up, Yum. I sauteed some chopped kale and layered that in as well. I’m going to make these again….SOON!Thanks for this recipe. It was enjoyed (loved) by vegans and nonvegans.

    1. Nisha Vora

      YAY! So happy you loved these quesadillas. Great idea to layer in some chopped kale for those greens :) It’s one of my favorite dishes to make for non vegans too!

  23. Lisa

    OMG were these delicious. Since all the fish fry were cancelled I looked on Pinterest and ran across this recipe and I am so glad I decided to make it. Went to the store to get the ingredients and it was worth the trip. The cheese sauce was awesome . Thank you I will be making this often. Lisa

  24. Jady

    My family totally loved these quesadillas! We will definitely add these to our mix of quick and easy dinners that make mom look awesome!! Thanks for sharing, we added chopped onions and peppers to the mix….. superb!!

  25. Peggy Hammond

    Omg this was delicious!! I was scared if the hot sauce but no need be. I followed exactly and loved it. Had leftovers I froze!!!Peggy in Florida

  26. Heather

    Hi! Can you use the vegan cheese sauce from the instant pot in this?

    1. Nisha Vora

      Are you referring to the cheese sauce from my cookbook? If so, definitely – it would be so yummy!

  27. Kathy

    Can I make it without the salsa. I’m allergic to tomatoes. Sometimes I substitute pumpkin purée for tomato sauce just not sure that would work here…thanks

    1. Nisha Vora

      Hi Kathy, I think I would rather omit the salsa than add pumpkin puree. If you still want to add some Mexican flavor, you could add a 1/2 teaspoon of ground cumin, 1/4 teaspoon smoked paprika, and if you have some, a handful of cilantro. Hope that helps!

    2. jenny

      We were out of sasla last weekend and subbed in a corn salsa (Trader Joe’s Corn & Chile tomatoe-less salsa) we had leftover from a BBQ, we added in extra some spices, cilantro, lime, red onion & green onion, garlic ( i think that was everything?)

  28. Rachael Vanderlick

    Do you know the nutritional breakdown for this recipe?

  29. Maddie

    Great recipe! I did not make quesadillas (hope to soon), instead made the buffalo chickpea "mash" and put that on top of some oven nachos. Soo delicious! :)

  30. Meghan

    Came straight here from Aspen and Parker’s Youtube video! Grabbed the ingredients and made it for my boyfriend and I. It was the first time making a completely vegan meal, and my first time making "cheese" sauce. SO GOOD! Thanks!

    1. Nisha Vora

      That’s so lovely to hear :) I didn’t know about the video until I saw your comment. So great to see it in action. I’m so glad your first introduction to cooking a vegan meal was a happy one!

  31. Jill

    My favourite food pre going vegan was Taco Bell’s chicken quesadilla, and I have to say these are BETTER! So so good! Dipped them in some guacamole and wow! I will be making this recipe again asap. A new favourite, and super easy too!

    1. Nisha Vora

      Aww that is so cool to hear! Thank you for the feedback and so glad I could top your pre-vegan favorite :) And I agree – these are certainly delicious with guacamole!

  32. Amber

    I LOVED THESE!!! (And so did my meat-eating boyfriend!) I made us three XL quesadillas expecting them to last a couple of days but we devoured every last bit of them on the spot. I added some tempeh to the chickpea filling for some additional texture, some finely chopped spinach to sneak in some greens, and also replaced the cashews in the cheese sauce with eggplant, for less calories and fat. These will be an adored meal prep staple in our home. Thank you so much for sharing!!!!

  33. Bexah

    Came from Aspen and Parkers channel and made them :) so easy and yummy and the cheese sauce was so good

  34. Katie

    Saw this on Aspyn ovards video and decided to make them for dinner tonight. So good! I didn’t have any vegan yogurt but the cheese sauce still turned out great!!

  35. Marri

    Any recommendations if I don’t have yogurt on hand? Thanks!

    1. Katherine

      I made it without the yogurt and it still turned out good. i just added a bit of water and some extra salsa to help blend it, still tasted great and it was a good consistency cause of the cashews!

      1. Courtney

        I used almond milk and it was great!

  36. Melanie

    Oh my goodness these are just as amazing as everyone says they are! Sooooo good!!!! These will definitely be a staple in our household!!

    1. Nisha Vora

      Hi Melanie, aww thank you for stopping by to let me know. So happy you loved them and they’re going to go into the regular rotation :)

  37. Sam

    Does anyone know the macros for this recipe?

  38. Tom

    Great recipe Nisha. I will say one thing. If users have a Vitamix, 6 minutes in boiling water is enough time for the cashews. That makes this recipe even easier!

  39. Erika

    Do you have to use yeast or can you substitute it with something?

  40. Luke

    This recipe is sooo good, thank you for sharing! These taste uncannily like Taco Bell quesadillas but in the best way possible. It almost feels like a copycat recipe except that it tastes better, is made with far healthier ingredients, and doesn’t give me gut rot – I’ll call that a win!
    This is really easy to make and the leftovers cook up just as well for more quesadillas the next day. I highly recommend and am subbing for more!

  41. Amanda

    WOW! My family and I are blown away by how amazing these are! One of the most delicious vegan recipes I’ve followed. The buffalo chickpea filling is so yummy on its own! Excellent job!

  42. Jen V

    The hype is true. These are legit magical. So gooey and crispy and flavorful. Cannot wait to have them again!

  43. Anna K

    So good – great weeknight recipe!!

  44. Ishika

    Some of the best quesadillas I’ve ever had! My whole family loved them (and we have a few picky eaters). They were so flavorful and really hit the spot. Also, easy to make as a student :)

  45. John

    I’m not too much of a hot sauce fan so I substituted it with BBQ sauce and it turned out AMAZING, thanks for sharing!

    1. Nisha Vora

      Sounds like a fun substitution! Happy you enjoyed them John!

  46. TheReTreasurer

    New vegan (was a vegetarian) and I’m from Wisconsin, so cheese sauces are a hard sell for me. But I just had to pop on and thank you! These are delicious!!! Totally need to double the recipe next time so I can have more!

  47. Heather

    We are not a vegan family so I didn’t have vegan yogurt or butter on hand, but I had everything else. First time ever making a cashew "cheese" sauce, and it was a hit. I was looking for new ways to use chickpeas, and we all loved this recipe. When we have a visitor in a few weeks who can’t have dairy, I will have this in the rotation and get out to the store for the special vegan ingredients.

  48. Teresa

    This was so awesome! I absolutely loved it! I actually made some soy curls to mix in with the chickpeas, which worked out really well, but I know with just chickpeas it would have been equally as good. The cheese sauce by itself is incredible, I mixed in a bit of miso paste to amp up the cheesy salty flavor. I made these as quesadillas, excellent, but I also used the filling and sauce to make lettuce cups which was a nice refreshing contrast to the filling.

  49. Anonymous

    what a magical, magical quesadilla. I mean I’ve been dreaming about these quesadillas ever since I had them a week ago! This is my new favorite recipe of all time.

  50. Jenny

    Delicious! We only boil our cashews for 20 minutes & then stick the cheese sauce & the chickpea mix in the fridge for 30 minutes – we find if its colder it holds together in better in our tortillasWe also added in some chopped jalapenos to our onions to saute then add some spices into our chickpea mash to incorporate some more spice!also can you make your recipes easier to print?

  51. Roger

    I tried these yesterday, and they were DELICIOUS! I had quite a bit of cheese sauce left over, so I cooked up some noodles and put the sauce on those for dinner which was also delicious (not to mention easy af)!

  52. Sophie u

    LOVED this recipe will definitely become a staple, thank you😊❤️

  53. Neil Owens

    Holy Smoly, these are amazing!! Thank you so much for this recipe!

  54. Kimberley

    I just made these for my boyfriend and I! He gave them a solid 10/10, that’s never happened! I didn’t expect them to be so good. And actually quite easy. I used oat cream instead of yoghurt and it was creamy AF!

  55. Monica

    These were so delicious!! I’m so happy I found this recipe! My boyfriend and I loved them! We used 2 full cans of chickpeas so we wouldn’t have leftovers. They’re super hearty too!! Thanks so much for this wonderful recipe!! Definitely gonna make these again.

  56. Lana

    Holy Heaven these were amazing. This recipe is def a keeper. And super easy to make 👍

  57. Lori

    My oh my. I’m not vegan but I thoroughly enjoy dishes that use healthy, whole ingredients and still taste delicious. This is a WINNER! Recently discovered your blog and can’t wait to make more. Thanks for a great recipe!

  58. lisa

    I am making these right now. Just finished the prepping and about to assemble. I had to pause for a moment and hail the cheese sauce. OMG!!! It is amazing.! You should do a nacho blog post using it.

  59. fire. straight fire. 🔥🔥

  60. Lindsey

    Just made these for lunch, and they’re the best thing ever! So crave-able…I can’t wait to make these again!

  61. Hi Nisha, just want to say these are the best quesadillas I have ever tasted. I made everything from scratch, the salsa, hot sauce, tortillas, chickpeas, and sour cream (didn’t have yogurt so sub with sour cream instead). It was a 2 day ordeal lol. But it was so worth it and will definitely make it again! Thank you!

  62. Julia

    These quesadillas are amazing! The texture of the cheese sauce and buffalo chick pea filling is perfect. And the cheese sauce is amazing by itself. I can’t wait to make more and have it as a dip!

  63. Adriana

    These are AMAZING! Quesadillas are one of my favorite things and have been searching for a good vegan version! How long should this cheese sauce last in the fridge?

  64. Veroneca

    I have made this recipe 4 times so far since I discovered your Instagram 2 months ago, just amazing! I absolutely love how good everything on your site looks. Makes eating vegan the opposite of boring!!

  65. Erin

    We had these tonight with the leftover cilantro crema and jicama slaw from cauliflower taco night. You are my hero! Learning creative vegan cooking is giving me something to feel happy about in hard times.

  66. Patricia

    Delicious! The filling is so good even by itself. I recommend doubling the chickpea filling. We had a lot of leftover sauce which we used to make breakfast quesadillas the next 2 mornings.

  67. Jackalyn

    This was truly a delightful food experience! Hands down my favorite quesadilla I’ve ever eaten.
    My husband and I made these for dinner last night, and I had to swat his hand away from the buffalo chickpea filling more than once so we would have enough left for the actual quesadillas! 😂 All the flavors and textures come together wonderfully and I can’t wait to make this again.

  68. Kim Lag

    I made this recipe and we (even my non-vegan husband) really enjoyed them. I would definitely make them again, and would feel comfortable serving these at a party.What I really want to talk about is the CHEESE SAUCE, though–it’s so addicting! I have made it 3 times. The last time I only had mild green salsa and was worried how it might change the flavor, but since I was making it just for me I gave it a try, and added 4 slices of pickled jalapeño and a little brine and it was still fabulous!Thank you for this. It’s exactly the sauce I needed in my quest to eat more plant-based.

  69. Rosemary Boross

    I am going to call the cheese sauce“Mexican Dream Sauce” !!!!OMG soooo good!!!!Haven’t even made the quesadilla yet!!!

  70. Sofie

    I made these for dinner this evening and they were delicious! Loved how creamy the sauce was. I think I’ll add a couple more tablespoons of the Frank’s hot sauce next time, just for a little more buffalo flavor. I’ll definitely be making this recipe again.

  71. Georgie

    This is an amazing recipe. It was loved by the vegan food haters in my family, which is a huge feat! The cheese sauce alone is amazing too, we used the leftover sauce & chips as an appetizer the next night!

  72. Regina Redd

    I made these tonight and I wasn’t disappointed. I knew from the picture it would be Amazing…….SO SO SO GOOD!

  73. Neha Tadimeti

    These have become staple at our house. They’re so easy to make and so delicious. Thanks for the recipe Nisha!

  74. Edel

    As there is just me in my house, can the fillings be frozen? Thanks.

  75. Karry

    Hello Nisha :)It is so easy being vegan with wonderful people like you that share recipes. :)This was a Top 5 for me! Absolutely Delicious!

    1. Nisha Vora

      I’m so happy to hear that, Karry! Thank you for sharing and so pleased this recipe made it into your top 5!

  76. Sara

    I was skeptical when I saw buffalo+salsa, but this is so good. It reminds me of the Taco Bell chicken quesadillas (in the best way). I traded out the chickpeas for young jackfruit to mimic it even more the second time around. I could eat this for breakfast, lunch, and dinner.

  77. Stephanie

    I accidentally bought roasted cashews…. is that ok to use for cheese sauce? Thank you!!!!

    1. Nisha Vora

      Hey Stephanie, I haven’t tried it myself, but it would work texture-wise. It might just give a more pronounced cashew flavor to the cheese sauce (raw cashews bring little to no flavor).

  78. Katie Tipton

    Hi! Can you make the sauce ahead of time? I intended to make it tonight but it didn’t happen— I already have 1 cup of soaked cashews!! Thanks!

    1. Nisha Vora

      Hi Katie, yes, the Mexican cheese sauce will stay good in the fridge for several days.

  79. Amy Hance

    Omg these are so so yummy! Will be making these for me and the vegan hubby every Friday night now! Thanks so much for sharing xx

  80. Steve

    Made this! Fantastic flavor. I couldn’t find unsweetened vegan yogurt (so frustrating everything seems to have sugar) so just omitted it from the cheese sauce. Still came out fantastic!

  81. TP

    I’m not vegan but I like to try vegan dishes. I must say that these were absolutely delicious. I will most definitely make them again.

  82. VR

    This is so good. My grandson tasted the cashew cheese and was pleasantly surprised. Now he’s waiting on his quesadilla. Ha!

  83. Olivia

    I just made these… I didn’t have unsweetened non-dairy yogurt (only had vanilla.. ugh), so I subbed with oatmilk since it was one of the thicker dairy free milks that I had on hand. THEY ARE AMAZING. I used one big spinach tortilla and folded it in half instead of two, just because I tend to get full so easily. 10/10, minimal ingredients, smells delicious, amazing creamy texture, I could go on forever!

  84. Alley

    I’ve made these—no lie—FIVE TIMES since I tried this recipe last month. These are a game changer. And I’m not vegan. Also had serious doubts about the vegan queso but WOW WOW WOW

  85. Danielle Miller

    5 stars
    Surprisingly easy recipe that I’ll add to my rotation! To cut on calories, I used only 1/2 cup cashews and 1/2 cup firm tofu. YUM!

  86. Kim Demoe

    5 stars
    My husband (meat eater) and I love this recipe! I make the Mexican Cheese Sauce ahead of time on meal prep day for an easy weeknight meal. I’ve been using the fold in half method for the quesadillas and making them in the panini press. (Just what I’m familiar with. I’ll try it as written one day.) We always have enough chickpea mixture for 4 quesadillas (2 meals) doing it that way. The extra cheese sauce is delicious as a dip for tortilla chips. Thanks for another great recipe Nisha!

  87. Radhika Thalanki

    5 stars
    What sorcery is this Nisha ! This recipe is sooo yummy, fool-proof and downright delicious…make it right now !

  88. Puja

    5 stars
    This is one of my faves and I love anything Buffalo flavored!!

  89. Abbie

    5 stars
    OMG so GOOD! I was feeling very lazy and used a store bought Buffalo sauce, and this recipe was amazing! I imagine it will be even more amazing next time when I make the Buffalo sauce myself! Knocked it out of the park!

  90. Henna Kana

    5 stars
    Absolutely delicious! My favourite quesadillas.

  91. Sravya

    5 stars
    This is such a decadent, delicious recipe! i love how the toasted tortilla contrasts with the filling. I can’t wait to make it again for my family!

  92. Cayla

    5 stars
    I’ve made this every week since I found out about this recipe on youtube. It’s so good! I am so glad I discovered you when I went vegan in April. Thank you Nisha for making my vegan journey so delicious, nutritious, and fun! I’ve made probably 20 recipes from your cookbook too and all of them are 5 stars!!

  93. Mali

    5 stars
    This was my first ever vegan recipe I tried and this recipe made me believe I could go vegan. Highly recommend

  94. Deanna

    5 stars
    My partner and I both absolutely LOVE this recipe! We’ve made it so many times for friends & family since first trying it & it’s always delicious, with friends (even non-dietary restricted ones) constantly ask us to share the recipe. This is one we’re always excited to share 😊 we also usually double the cheese sauce bc it’s so tasty!

  95. Shiv

    5 stars
    Very interesting twist on Quesadillas – kids loved it the very first time we made it. They would like us to make this once every 10 days. Thanks for a great recipe!!

  96. Joanna

    I’m looking forward to trying these. They look mouthwatering. A quick question I see a lot of cashew based cheese substitute. My family is allergic to nuts/peanuts and sesame seeds. Do you have any recommendation for substitute?
    Thanks a lot!

    1. Hi Joanna! You can use raw sunflower seeds or hemp seeds as a sub in this recipe. Recommended substitutes will vary on the recipe, but for a creamy sauce like this that goes in a blender, you’ll get fairly good results with either of those (no need to soak hemp seeds if you have a powerful blender; sunflower seeds need less soaking time than cashews).

  97. SHERRL

    I haven’t made these yet, but wondered how they would freeze if they don’t get eaten all at once? They look amazing!!

  98. Amber

    5 stars
    I have to admit, I was skeptical at first. But you kept insisting how wonderful it was (YouTube recommended this to me so many times, and I watched each time thinking… I don’t want buffalo on my quesadilla!) so I figured why the heck not and WOW! I am so glad! This flavor pairing somehow transported me back to my pre-vegan days when I’d late night scarf down Taco Bell chicken quesadillas. I was elated to discover this! My husband and I have made these many times over now, sometimes substituting mock chicken in place of the chickpeas for a fully authentic feel. No matter which way we make them, each time we are in heaven. Thank you!

  99. Kathy

    5 stars
    Great recipe. My husband loved it too and he is very suspicious about any of my vegan meals.

  100. Stacey

    5 stars
    This is a consistent recipe in my rotation – always delicious, and very easy!

  101. […] 2. Buffalo Chickpea Quesadillas   […]

  102. Logan

    5 stars
    I’m not a fan of chickpeas (unless they are mushed up into hummus!) so I made this with navy beans – YUM TO THE MAX!!

    Easy, pretty quick (I had some cashew mozza already made so I just spiced that and didn’t have to soak anything), filling, heaven on a plate.

    I’ve learned so much about cooking and spices since following your channel a couple months ago. Thank you!

  103. 5 stars
    This is absolutely delicious. Just made this, using GF tortilla. The sauce is great (I added a pinch of turmeric and pepper but not necessary). Honestly, I don’t think you even need to heat up the sauce before putting it with the beans. I ended up using 2 cans of garbanzo beans. Between the sauce and the other ingredients it was enough to use 2 cans worth of beans. Lots of left overs and I’m looking forward to eating more of it. I also added some cilantro, because why not! This is definitely a repeat recipe.

  104. Shannon Epperson

    5 stars
    These were amazing! I could drink that cheese sauce. So, so good.

  105. Scott

    5 stars
    This recipe is awesome. Non Vegan wife loved it too. I didn’t have non dairy yogurt so I substituted cashew milk (a little less than yogurt in recipe) with a splash of apple cider vinegar. Cheese could stand on it’s own for a dip.

  106. Dev

    5 stars
    Love it! I put fresh spinach in my quesadillas and had to resist eating it all at once! Will be making again :)

  107. Diana

    5 stars
    These are the absolute best, my husband felt we were dinning out because so over the top. Thanks for the recipes

    1. 5 stars
      I actually forgot to mention, cutting them with a round pizza cutter, works better and easier than a knife.

  108. Bob Carter

    5 stars
    These are amazing. My wife and I went vegan about a month ago and have had several of your recipes and each one is better than the last. We love you!!!!

  109. Dipti DeGuzman

    5 stars
    Me and my family absolutely LOVE the Vegan Buffalo Chickpea Quesadilla!!! It has become a weekly staple for dinner!

  110. Hélène

    5 stars
    Dear Nisha,
    This is day 5 of your 7 day Vegan Challenge. My boyfriend and me couldn’t thank you enough, we’re just in love with all your recipes, and today’s quesadillas were just so good we cannot get over it. Now I just feel like trying every single recipe on this blog!

  111. Iralyn

    5 stars
    Really good recipe that satisfies the buffalo/cheesey craving in a healthier way! We made it for lunch and it was a decent amount of time for a lunch recipe, so next time I’ll probably do a double batch to have easy leftovers for the week! We also made guacamole to go with it! Yummy!

  112. Taj

    4 stars

    Great recipe, but can I use something else other than cashew nuts or can I leave it out?

Development Alchemy + Aim