Vegan Quesadillas with Cashew Cheese
Ingredients
The tortillas
-
10–12
small
tortillas (5-inches, corn or flour)
The filling
-
1–2
tablespoons
olive oil
-
1
large
sweet onion, thinly sliced
-
2
cups
veggies (diced small or thinly sliced, zucchini, summer squash, etc.)
-
2
cloves
garlic, rough chopped
-
½
teaspoon
salt
-
½
teaspoon
cumin
-
½
teaspoon
dried oregano or thyme
-
6–10
pieces
squash blossoms (optional)
Poblano Salsa
-
1
large
fresh poblano pepper
-
1
cup
cilantro
-
½
cup
pumpkin seeds
-
¼
cup
olive oil
-
¼
cup
water
-
2
cloves
garlic
-
½
teaspoon
salt
-
1
teaspoon
coriander
Cashew Cheese
-
1½
cups
raw cashews, soaked in water (3-24 hours)
-
¾
teaspoon
salt
-
3–6
tablespoons
water
-
2–3
teaspoons
apple cider vinegar
-
optional
nutritional yeast, smoked paprika, granulated garlic, fresh or dried herbs
Instructions
- Make the cashew cheese by soaking cashews for 3-24 hours, then blend with salt and vinegar until smooth.
- Prepare the poblano salsa by roasting the poblano pepper, then blending it with cilantro, pumpkin seeds, olive oil, water, garlic, salt, and coriander until combined.
- Heat olive oil in a skillet and sauté the onions until tender, then add diced veggies, garlic, salt, cumin, and oregano, cooking until tender.
- Add squash blossoms to the skillet and wilt them briefly.
- Assemble the quesadillas by spreading cashew cheese on tortillas and adding the veggie filling before folding them over.
- Pan-sear the quesadillas in a greased skillet until golden and warm, about 4 minutes per side.
- Serve the quesadillas with the poblano salsa on a platter, garnished with cilantro or squash blossoms.
Nutrition Facts (estimated)
Servings
10-12 small quesadillas
Calories
451
Total fat
32.8g
Total carbohydrates
33.4g
Total protein
12.4g
Sodium
706.6mg
Cholesterol
0mg
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