20 Minute Vegan Quesadillas with Cashew Cheese and Chipotle Cream

• Vegan

• Produce

  • 1/2 tsp Garlic powder

• Condiments

  • 1 tsp Lemon juice
  • 3/4 cup Salsa

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1 1/2 tbsp Nutritional yeast
  • 1 tsp Sea salt
  • 1/4 cup Tapioca flour
  • 1/2 tsp White pepper

• Nuts & Seeds

  • 1/2 cup Cashews, raw
  • 1/2 cup Cashews

• Bread & Baked Goods

  • 8 Tortillas, medium

• Liquids

  • 1 1/4 cup Water

Found on carrotsandflowers.com

Description

Directions

• Soak cashews for two hours or overnight for the cashew mozzarella and chipotle cream. You can also boil them for ten minutes to soften. Drain the cashews. In a high-powered blender or food processor, add 1/2 cup soaked cashews and the remaining ingredients until the white pepper. Blend on high speed for 2 minutes until smooth. 
• Pour the cashew mixture in a saucepan over medium high heat. Cook for 5 minutes until the cheese forms into a gooey ball in the center. Stir constantly to prevent sticking. The cheese will stay fairly soft. 
• To make a large vegan quesadilla, spread 1/4 cup of cashew mozzarella onto one tortilla. Spread 2 tablespoons of cashew cream onto another tortilla. Combine the tortillas. In a skillet over medium heat, cook the Vegan Quesadilla on 30-45 seconds on each side until the tortillas are crispy and the cheese is melty. Cut into triangles and serve with extra chipotle cream and avocado!
• Add all ingredients to a high speed blender and blend on high for 2-3 minutes until smooth. Chipotle Cream will keep in an airtight container in the fridge for up to 5 days.