Vegan Quesadillas with Homemade Cashew Cheese

Soak your cashews for 2 hours or overnight then drain. You can also boil them for ten minutes if you’re short on time. In a high-powered blender, combine 1/2 cup (75g) soaked cashews with the water, lemon juice, tapioca flour, nutritional yeast, garlic powder, white pepper, and 3/4 teaspoon sea salt. Blend for 1-2 minutes on high until smooth.

Heat a sauce pan over medium heat. Pour the cashew mixture into the sauce pan. It will begin to form into a solid right away. Cook the cheese for 3-5 minutes until it becomes a large gooey ball in the center, stirring constantly so it cooks evenly. The cheese will remain soft and melty.

Add the remaining 1/2 cup (75g) of soaked cashews to the blender, along with 1/4 teaspoon sea salt, salsa, and chili powder if using. (It will be spicy!) Blend on high for 2-3 minutes until smooth and creamy. Spread a large dollop of chipotle cream on one side of a tortilla. Spread a generous amount of cashew cheese evenly on a second tortilla. Combine the tortillas.

In a skillet over medium heat, cook the Vegan Quesadilla on 30-45 seconds on each side until the tortillas are crispy and the cheese is melty. Cut into triangles and serve with extra chipotle cream and avocado!