Make these delicious vegan quesadillas with cashew cheese for a nutritious and filling treat.
– makes 4 quesadillas
1½ cups cashews – soaked
the juice from 1 lemon
2 Tbsp nutritional yeast
1 clove garlic
sea salt & black pepper
1 cup black beans
1 cup corn
3 chopped green onions
¼ cup chopped cilantro
2 diced Rosa tomatos
1 Tbsp coconut oil
Soak the cashews for 1-2 hours. In a food processor add the water, lemon juice, nutritional yeast, garlic, salt, and pepper and puree until completely smooth. Transfer to a covered container and refrigerate overnight for the flavors to develop. It will keep for 3-4 days in the refrigerator.
In a mixing bowl toss the black beans, corn, tomato, and cilantro and set aside.
Prepare the quesadillas by laying 2 tortillas flat and coating each with a thin layer of the cashew cheese. On one of the tortillas, add a layer of the filling ingredients and cover with the other. Press down so that everything sticks together. Repeat for all the quesadillas.
Heat a skillet with a drop of coconut oil and add a quesadilla. Allowing about 4 minutes for each side. This cheese won’t necessarily melt, so the goal is simply to heat the interior ingredients and allow the outside of the tortillas to develop a golden crust.
Slice the quesadillas and serve with a side of simple mashed avocado (or full-blown guacamole with lime juice, tomato, diced jalapeño, and cilantro) to add the perfect finishing touch.
Thank you to Andrew The ‘One Ingredient Chef’.
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