Step 1

Put potatoes in a medium-sized pot and cover them with water. Bring to a low boil and cook for about ten minutes, until the potatoes are tender enough to easily pierce with a fork. Drain potatoes and set aside.

Step 2

Add canola oil to a skillet and bring to a medium heat. Add onions to the oil and saute them for about five minutes, until the onions have some color around the edges but are translucent in the middle.

Step 3

Add the cooked potatoes and non-dairy milk to the skillet with the onions and mash them together with a fork or potato masher. It's okay if there are some lumps in the potatoes. They don't need to be perfectly smooth. Add salt and pepper to taste. Turn off the heat and set the skillet to the side.

Step 4

Now it's time to compile the quesadillas. Bring a second skillet to a medium heat. Put a tortilla in the skillet. Top with a Tablespoon of non-dairy cheese, spread a heaping quarter cup of the potato mixture across it, then a 1/4 cup of sauerkraut, and finally another Tablespoon of non-dairy cheese. Top it with a second tortilla.

Step 5

Cook until brown, and then flip and brown on the other side. Remove the quesadilla from the skillet, and repeat the process with the remaining quesadillas.

Step 6

Drizzle the cooked quesadillas with yogurt ranch sauce and/or serve on the side for dipping. If desired, garnish with fresh dill.

Step 7

Combine non-dairy yogurt, lemon juice, dried dill, granulated onion, dried basil, granulated garlic, and salt in a bowl.

Step 8

Refrigerate until ready to use. The flavors will meld as the sauce sets.