Smoky Vegan Quesadillas
These flavorful vegan quesadillas feature a spreadable smoky cashew cheese, perfectly spiced refried beans, and sweet sautéed onions. Crafted with pantry staples, they offer a comforting and satisfying plant-based meal that is crispy on the outside and wonderfully creamy on the inside.
Instructions
- 1
Blend raw cashews (1 cup), nutritional yeast (0.33 cup), mustard powder (1 tsp), garlic cloves (4 clove), onion powder (0.5 tsp), smoked paprika (0.5 tsp), kosher salt (1 tsp), tapioca flour (2.5 tbsp), lemon juice (2 tbsp), plant based milk (1 cup), and pickled jalapenos (2 tbsp) until smooth.
- 2
Simmer the cheese sauce in a medium saucepan over medium-high heat, whisking constantly until it is thick and stretchy.
- 3
Heat olive oil (1 tbsp) in a skillet and cook garlic cloves (2 clove) until golden.
- 4
Stir in dried oregano (1 tsp), chili powder (1 tsp), and cumin (0.5 tsp). Add pinto beans (1 can), bay leaves (2 slice), and vegetable broth (1 cup), cooking until warm.
- 5
Mash most of the beans, cook for 4 more minutes, then remove from heat and stir in lime juice (1 tbsp) and cilantro (1 handful).
- 6
In a separate skillet, sauté onions (2 yellow) in olive oil (1.5 tbsp) until soft and browned, deglazing with water as needed.
- 7
Assemble by spreading cheese on tortillas (8) and adding bean and onion fillings. Fry in a skillet with olive oil (2 tbsp), pressing with a heavy pan until crispy.
Nutrition Facts
Per portion