Healthy, easy, and amazingly delicious vegan quesadillas made with a simple 6-ingredient cashew cheese! Use your favorite fillings or follow the recipe exactly for mushroom-spinach quesadillas.Yield: serves 4 as an appetizer or 2 as a main dish
Preheat a large saute pan over medium heat. Add the oil, if using, and cook the mushrooms until their water has released and evaporated, 6 to 7 minutes. Add a pinch of salt and the minced garlic, and cook for 1 minute. Add the spinach and cook until wilted, about 1 minute. Set aside.
To make the cheese, combine the cashews, lemon, nutritional yeast, garlic powder, miso, tapioca, salt, and water in a blender. Blend on high until completely smooth.
Pour the cheese mixture into a small saucepan, and cook over medium heat until a low simmer is reached. Whisk or stir constantly, and reduce heat if needed so that it doesn't boil. Whisk for another 30 seconds to 1 minute or until thickened. Turn off heat.
Heat a large clean skillet over medium heat. Spread cashew cheese over one entire side of a tortilla, almost to the edges. Place the tortilla in the hot skillet cheese-side up. Arrange the sauteed veggies on one half of the tortilla. Fold the other half over to cover the vegetables. Cook until the underside is nicely toasted, then flip and toast the second side. Transfer to a plate, and repeat with the other 3 tortillas.
Cut each tortilla into 3 equal-sized triangles and serve immediately.
If using whole-grain or gluten-free tortillas: Since these are less flexible than traditional flour tortillas, instead of doing the fold over method, arrange the filling ingredients over the entire surface of the first tortilla (on top of a layer of cheese). Then spread cheese on another tortilla and place it on top of the veggies, cheese-side down. Press it down so that the cheese holds the veggies in, and carefully flip to cook the second side. Then cut into six triangles.Serving and Storage: Quesadillas are best eaten immediately while the tortillas are crisp.Leftovers can be stored in the refrigerator for up to 3 days. Reheat for about 15 to 20 seconds in a microwave, then transfer to a hot skillet to re-crisp and heat the outside of the tortillas.The cheese is also best fresh but can be made in advance and refrigerated for up to 3 days. Thoroughly reheat in a small sauce pan, whisking until hot and smooth.