Buffalo Jackfruit Quesadillas are completely dairy free, cheesy, spicy and SO delicious! Easy recipe.

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Buffalo Jackfruit Quesadillas

Buffalo Jackfruit Quesadillas are completely dairy free, cheesy, spicy and SO delicious! Easy recipe.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 6 large servings


  • 2 cups raw cashews, soaked
  • 1 cup water
  • 3 tablespoons lemon juice (1-2 lemons squeezed)
  • 1 1/2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3/4 cup Frank's Buffalo Sauce, less if desired
  • 14 ounce can jackfruit, drained and rinsed
  • optional: 15-ounce can white beans or chickpeas, drained and rinsed
  • 6 large flour tortillas


  • Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
  • In a high powered blender such as a Vitamix, add the soaked, drained cashews, 1 cup of fresh water, lemon juice, salt, garlic powder, onion powder and buffalo sauce. Blend until very smooth, scraping the sides of the blender if needed.
  • Now add the drained jackfruit to the blender. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Fold in the beans if using.
  • Heat a large pan over medium heat. Add about 1- 1 1/2 cups of the mixture to a large tortilla, spread it out, then put the other tortilla on top. Spray some oil in the pan, and fry for a few minutes on each side until golden brown. You can also spread a bit vegan butter on each side of the tortilla, then fry. Enjoy immediately.


  1. Leftovers will keep for 2-3 days in the refrigerator. Reheat in a toaster oven, air fryer or regular oven to make them crispy again.
  2. If you are sensitive to heat, add less buffalo sauce, perhaps only starting with 1/4 cup and adding more if desired.


Serving: 1of 6 serving | Calories: 395kcal | Carbohydrates: 45g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Sodium: 1200mg | Potassium: 412mg | Fiber: 3g | Sugar: 4g | Vitamin C: 1mg | Calcium: 79mg | Iron: 4mg
Course: Main Course
Cuisine: American, Mexican
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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