Vegan Mince & Queso for Quesadillas

Totally vegan, deliciously gooey, and super quick to make!

Sweet Potatoe “Mince”

Sauté 1/2 a finely diced onion with 1 crushed garlic clove in olive oil until cooked.


1 grated sweet potatoe, 1 tsp of chilli powder and 2 tsp ground cumin and a pinch of cayenne.  Cook for about 10 minutes until potatoe is tender, add salt and pepper to taste. Remove from heat and squeeze 1/2 lime over the mixture.

Vegan Queso Cheese

1 cup raw cashews (soaked overnight or in boiling water for atleast 30 minutes)

3 TBSP nutritional yeast

1/2 tsp sea salt

1 crushed garlic clove

1 tsp ground cumin 

1/2 tsp ground chilli

1 tsp ground paprika

1 TBSP extra virgin olive oil

1/2 cup hot water

Blend all the ingredients, except for the water, in a blender or processor until smooth.  Gradually add the hot water to form a smooth but not too runny mixture.


Using organic corn tortillas or gluten free wraps, fill each with the vegan mince and some queso cheese, fold in half and cook on a large frypan in 2 tsp of olive oil over medium heat. Cook for about 2 minutes or until golden and flip.  Serve with lime and cilantro and a big green vibrant salad.

If you have leftover queso it is also great as a dip!