Cheesy Cashew Quesadillas

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This “cheesy” quesadilla recipe will solve all your vegan quesadilla-making troubles. The sauce doesn’t only help with keeping the quesadillas together, it makes them taste creamy and cheesy as well. This meal comes together in very little time.

CHEESY CASHEW QUESADILLAS [VEGAN, GRAIN-FREE]

THIS RECIPE IS :

Dairy Free Grain Free Recipes Soy Free Vegan

CALORIES:  586

SERVES:  4

COOK TIME:  30

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 large red onion, sliced in half circles
  • 1 bell pepper (red or yellow), sliced into strips
  • 1 small zucchini, quartered lengthwise then sliced into 1/4-inch slices
  • 1 cup mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 4 large wraps (gluten-free or grain-free if necessary)
  • 1 recipe of vegan cashew cheese sauce
  • 1 teaspoon olive oil

PREPARATION

  1. Heat the oil in a large pan over medium heat. Once the oil is hot add onion and pepper, sauté for 5 minutes; then add zucchini, mushrooms, spices, and cook for another 5 minutes, stirring frequently.
  2. Alternatively, mix all the same vegetable ingredients in a bowl. Line a baking sheet with parchment paper, place the vegetables on the sheet, and bake in the oven at 400°F for 10 – 15 minutes (until the peppers are soft), stirring halfway through.
  3. To assemble quesadillas, spread 2 – 3 tablespoons of cashew sauce over one side of the wrap. Place 1/4 of vegetable mixture over 1/2 of the wrap. Fold the half with no veggies over the other half. Repeat with the remaining wraps.
  4. Heat a teaspoon of oil in a large pan. Place 1 – 2 quesadillas in the pan (you might be able to fit 2 if your pan is large enough). Cook for 2 – 3 minutes, or until slightly browned on the bottom. Gently flip the quesadillas and cook the other side for another 2 – 3 minutes.

CASHEW MOZZARELLA CHEESE SAUCE [VEGAN, GLUTEN-FREE]

INGREDIENTS

  • 1 1/2 cups raw cashews (soaked for at least 4 hours)
  • 1 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons corn starch

PREPARATION

  1. Soak the cashews for at least 4 hours or overnight.
  2. Add all ingredients to blender and blend until smooth.
  3. Pour it over pizza or nachos and bake. The cornstarch makes the sauce firm slightly while baking and it develops a nicely baked crust.
  4. Will only last about three days in the refrigerator, but can be kept in the freezer for about a month. It just needs to be totally defrosted before you use http://www.onegreenplanet.org/vegan-recipe/cheesy-cashew-quesadillas-grain-free/

Cheesy Cashew Quesadillas [Vegan, Grain-Free]