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Quesadillas [Vegan]
A vegan version on a classic dish. Black beans, fresh vegetables, and creamy homemade cashew cheese.
Ingredients You Need for Quesadillas [Vegan]
How to Prepare Quesadillas [Vegan]
- Soak the cashews in a bowl of water for at least 2 hours. Chop 1 small potato into 2-inch cubes (should measure roughly 1/2 cup). Bring a pot of water to a boil, then add the potato cubes and boil until potatoes are soft- roughly 14 minutes (test by poking potatoes with a fork).
- Drain the water and set aside.
- Add all the cashew cheese ingredients to a high-speed blender, and blend until smooth. The mixture should be thick but smooth.
- Heat a cast-iron (or pan of choice) over medium heat. I didn't add any oil to the cast iron but if you are using a different type of pan you may need to.
- Either use one tortilla, add the cheese sauce (roughly 2 tablespoons) to cover the whole surface and then add the toppings only to one half and fold it over. Or use 2 tortillas (one for the bottom, and one for the top). If using 2 tortillas, add 2 tablespoons of cheese to each tortilla. Either way, add a handful of black beans, spinach, and green onion. Toast each side till golden (roughly 3-5 minutes each side).
- Prepare the guacamole by mashing 1 ripe avocado in a bowl. Add lime juice from 1/2 lime, sea salt, and 1 small garlic clove (finely chopped, or pressed).
- Once the quesadillas are cooked, top with medium-spicy salsa and guacamole. Best when fresh, although the cheese will store in a container in the fridge for a few days if you have leftovers/ making ahead of time.
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