Stretchy Cashew Cheez Quesadillas
A Mexican-fusion dish using my new and delicious stretchy cashew cheez!
Servings 4 small quesadillas
Ingredients
- 4 medium gluten-free flour tortillas or tortillas or wraps of choice
- 1/4 cup raw cashews, soaked for at least 4 hours
- 1 cup hot water
- 3 Tbsp nutritional yeast
- 3 Tbsp arrowroot powder/starch
- 3 Tbsp white miso paste
- 1 tsp sriracha (optional, but it definitely adds to the flavor)
- 1/2 tsp chili powder
- 1/4 tsp sea salt
- 1/4 tsp onion powder
Optional Add-Ins
- 1/2 cup fresh salsa or diced tomato
- 1/2 cup cooked black beans drained and rinsed if using canned
- 1/2 cup fresh cilantro leaves
- 1/4 cup diced red or green onion
- 1 avocado, diced
Instructions
- Add everything but the tortillas (and optional add-ins) to your blender (mine is high-speed) and blend on high until a liquid is formed.
- Add the liquid to a saucepan over medium-high heat. Whisk constantly. The mixture will thicken and once clumps start to appear, lower temperature to medium-low. Continue to whisk until cheez is thick and smooth. Remove from heat.
- Heat a skillet to medium heat. Add a tortilla to the skillet. Spread cheez across half the tortilla and then sprinkle with any desired add-ins. Fold tortilla and cook for a couple of minutes on each side, until lightly browned or to your desired crispiness. Repeat with remaining tortillas.
Notes
Ingredients can easily be doubled to make quesadillas with a larger size or quantity.