Ingredients
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For Cashew Cheese
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1 cup (130 g) raw, unsalted Cashew
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4 teaspoons Tapioca Starch
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2 small Garlic
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4 tablespoons nutritional Yeast
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¾ teaspoon Salt
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2 teaspoons Lemon Juice
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½ cup (125 ml) Water
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Fore Filling
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1 teaspoon Canola Oil
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1 red Bell Peppers
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1 Scallion
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1 Garlic
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½ cup (85 g) Corn
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½ teaspoon Salt
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¼ teaspoon Cumin
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Cayenne Pepper
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1 teaspoon Cilantro
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4 (9-inch) Tortillas
Directions
A quesadilla is a simple, delicious meal that will get you through those sad days or nasty hangovers. For the cheesy component of the quesadilla, we use our homemade cashew cheese. For the fillings, we use a mix of veggies such as red bell pepper, scallions, garlic, and corn, but you can use whatever you have at home. Just make sure you cook the fillings first to make them nice and soft for the quesadilla.
Steps
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1
Done
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For Cashew CheeseSoak the cashews in water overnight. The next day, rinse and drain the cashews. |
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2
Done
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Place all the ingredients in a blender and blend until completely smooth. You might have to scrape down the sides a few times. |
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3
Done
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Transfer the cheese mixture into a saucepan and bring to medium heat. Keep stirring until it gets stretchy. Set aside. |
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4
Done
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For FillingHeat the canola oil in a large pan over high heat. Add the chopped veggies and season with salt, cumin, and cayenne pepper. Once the vegetables are soft, add the chopped cilantro and combine. |
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5
Done
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Spread the cashew cheese onto four tortillas all the way to the sides. Add the roasted veggies on two of the cheesy tortillas. Top each tortilla with a second cheesy tortilla and press them together until the filling sticks to the tortillas (thanks to the cheese). |
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6
Done
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Bake each quesadilla in a lightly oiled pan for 2 to 3 minutes until crispy, then flip and bake on the other side until golden and crispy. Cut into quarters and serve. |
