QUESADILLAS WITH CASHEW CHEESE

Melted cheese between two tortillas: How can you go wrong? A quesadilla is a simple, delicious meal that will get you through even those sad days or nasty hangovers. For the cheesy component of the quesadilla, we use our homemade cashew cheese. For the filling, 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.

Excerpted from Cravings Made Vegan: 50 Plant-Based Recipes for Your Comfort Food Favorites by Bianca Haun and Sascha Naderer, with permission from Skyhorse Publishing, Inc. Copyright 2018 by Bianca Haun and Sascha Naderer. Photographs by Bianca Haun and Sascha Naderer.

  • Total Time: 46 minutes plus soaking overnight
  • Prep Time: 40 minutes plus soaking overnight
  • Yield: 2 quesadillas

Ingredients

For the Cashew Cheese

  • 1 cup (130 g) raw, unsalted cashews soaked overnight (see DIRECTIONS)
  • 4 teaspoons tapioca starch
  • 2 small garlic cloves
  • 4 Tablespoons nutritional yeast
  • ¾ teaspoon salt
  • 2 teaspoons lemon juice
  • ½ cup (125 mL) water

For the Filling

  • 1 teaspoon canola oil
  • 1 red bell pepper, diced
  • 1 scallion, thinly sliced
  • 1 garlic clove, minced
  • ½ cup (85 g) corn
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • cayenne pepper to taste
  • 1 teaspoon cilantro, chopped
  • 4 (9-inch) tortillas

Quesadilla with Cashew Cheese

Directions

For the Cashew Cheese

  1. Soak cashews in water overnight. 
  2. Next day, rinse and drain cashews.
  3. Place all ingredients in a blender and blend until completely smooth. You might have to scrape down the sides a few times. 
  4. Transfer cheese mixture to a saucepan and bring to medium heat. Keep stirring until it gets stretchy.
  5. Set aside.

For the Filling

  1. Heat canola oil in a large pan over high heat. 
  2. Add chopped veggies and season with salt, cumin, and cayenne pepper. 
  3. Once vegetables are soft, add chopped cilantro and combine.

To Serve

  1. Spread cashew cheese onto four tortillas all the way to sides. 
  2. Add roasted veggies on two cheesy tortillas. 
  3. Top each filled tortilla with a second cheesy tortilla; press together until filling sticks to tortillas (thanks to the cheese).
  4. Bake each quesadilla in a lightly oiled pan for 2-3 minutes until crispy, then flip and bake on other side until golden and crispy. 
  5. Cut into quarters and serve.

Note

*NOTE: You won’t need all the vegan cheese for this recipe, but I’ve doubled the ingredients to make it work in a regular-size blender. If you’re using a blender with a small container, feel free to halve the cheese recipe.

 

About the Chefs

Bianca

Bianca Haun is the food blogger behind Elephantastic Vegan, where she shares her favorite plant-based recipes and spreads the word about veganism without being too preachy about it. Together with her boyfriend, Sascha, they are a foodie couple that, after adopting a plant-based diet, fell in love with food all over again.

Sascha

Sascha Naderer is the stew-cooking, breadstick-eating, avocado-craving side of this dynamic vegan duo. To him, cooking is about creativity, spontaneity, and tons of garlic, and he sees decadent vegan food as the perfect way to enjoy great food without having to compromise his ethics. He and Bianca currently reside in Linz, Austria.

https://www.elephantasticvegan.com/ FB/Insta: @elephantasticvegan Twitter: @elephantasticV

Cravings Made Vegan available at https://www.skyhorsepublishing.com/9781510739321/cravings-made-vegan/

  • Total Time: 46 minutes plus soaking overnight
  • Prep Time: 40 minutes plus soaking overnight
  • Yield: 2 quesadillas
  • Ingredients:

    For the Cashew Cheese

    • 1 cup (130 g) raw, unsalted cashews soaked overnight (see DIRECTIONS)
    • 4 teaspoons tapioca starch
    • 2 small garlic cloves
    • 4 Tablespoons nutritional yeast
    • ¾ teaspoon salt
    • 2 teaspoons lemon juice
    • ½ cup (125 mL) water

    For the Filling

    • 1 teaspoon canola oil
    • 1 red bell pepper, diced
    • 1 scallion, thinly sliced
    • 1 garlic clove, minced
    • ½ cup (85 g) corn
    • ½ teaspoon salt
    • ¼ teaspoon cumin
    • cayenne pepper to taste
    • 1 teaspoon cilantro, chopped
    • 4 (9-inch) tortillas

    Quesadilla with Cashew Cheese

  • Directions:

    For the Cashew Cheese

    1. Soak cashews in water overnight. 
    2. Next day, rinse and drain cashews.
    3. Place all ingredients in a blender and blend until completely smooth. You might have to scrape down the sides a few times. 
    4. Transfer cheese mixture to a saucepan and bring to medium heat. Keep stirring until it gets stretchy.
    5. Set aside.

    For the Filling

    1. Heat canola oil in a large pan over high heat. 
    2. Add chopped veggies and season with salt, cumin, and cayenne pepper. 
    3. Once vegetables are soft, add chopped cilantro and combine.

    To Serve

    1. Spread cashew cheese onto four tortillas all the way to sides. 
    2. Add roasted veggies on two cheesy tortillas. 
    3. Top each filled tortilla with a second cheesy tortilla; press together until filling sticks to tortillas (thanks to the cheese).
    4. Bake each quesadilla in a lightly oiled pan for 2-3 minutes until crispy, then flip and bake on other side until golden and crispy. 
    5. Cut into quarters and serve.
  • Note:

    *NOTE: You won’t need all the vegan cheese for this recipe, but I’ve doubled the ingredients to make it work in a regular-size blender. If you’re using a blender with a small container, feel free to halve the cheese recipe.

     

    About the Chefs

    Bianca

    Bianca Haun is the food blogger behind Elephantastic Vegan, where she shares her favorite plant-based recipes and spreads the word about veganism without being too preachy about it. Together with her boyfriend, Sascha, they are a foodie couple that, after adopting a plant-based diet, fell in love with food all over again.

    Sascha

    Sascha Naderer is the stew-cooking, breadstick-eating, avocado-craving side of this dynamic vegan duo. To him, cooking is about creativity, spontaneity, and tons of garlic, and he sees decadent vegan food as the perfect way to enjoy great food without having to compromise his ethics. He and Bianca currently reside in Linz, Austria.

    https://www.elephantasticvegan.com/ FB/Insta: @elephantasticvegan Twitter: @elephantasticV

    Cravings Made Vegan available at https://www.skyhorsepublishing.com/9781510739321/cravings-made-vegan/

  • Credit:

    Melted cheese between two tortillas: How can you go wrong? A quesadilla is a simple, delicious meal that will get you through even those sad days or nasty hangovers. For the cheesy component of the quesadilla, we use our homemade cashew cheese. For the filling, 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.

    Excerpted from Cravings Made Vegan: 50 Plant-Based Recipes for Your Comfort Food Favorites by Bianca Haun and Sascha Naderer, with permission from Skyhorse Publishing, Inc. Copyright 2018 by Bianca Haun and Sascha Naderer. Photographs by Bianca Haun and Sascha Naderer.

 

 

 

 

 

 

 

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