Cheesy Vegan Quesadillas

Ingredients
  • almond milk
  • cheese spread
  • cashews
  • nutritional yeast
  • dijon mustard
  • turmeric
  • salt
  • onion powder
  • silken tofu
  • chickpeas
  • coriander powder
  • cumin powder
  • paprika
  • mushrooms
  • corn
  • onion
  • jalapeno
  • green onions
  • corn tortillas
  • almond flour tortillas
Description

Ingredients

For the cheese spread:
  • 1/2 cup almond milk
  • 1 cup soaked cashews*
  • 1/4 cup nutritional yeast
  • 1 tsp dijon mustard
  • 1/4 tsp turmeric
  • 1/4 tsp salt
  • 1 tsp onion powder
  • *can substitute with 6 oz silken tofu
For the chickpeas: All else:
  • 1 cup sliced mushrooms
  • 1/2 onion sliced
  • 1/2 jalapeno - chopped
  • 1 cup cooked corn
  • 1/4 cup green onions
  • 2 XL corn tortillas (or almond flour tortillas)
Instructions
  1. Start by making the cheese sauce first. Add all the cheese sauce ingredients into a high speed blender (I use Vitamix) and blend until smooth. Set aside in the fridge until ready to use.

  2. Transfer the rinsed and drained chickpeas to a bowl and add the coriander, cumin, paprika, and salt. Mix to combine.
  3. Using a fork, mash the chickpeas until they’re about 90% mashed - if there are some whole pieces left that’s okay. This will help the chickpeas stick to the tortillas better. Set aside
  4. In a sauté pan, add the sliced mushrooms and sauté for about 1 minute before adding in the sliced onions.

  5. Sauté the mushrooms and onions for about 5-6 minutes until completely browned - I used a little bit of water to help prevent them from burning or sticking to the pan. Transfer to a bowl and keep the pan!
  6. In the same pan (with the heat turned off) add 1 tortilla and spread the cheese sauce we made all over.
  7. Take the mashed chickpeas and add them to the tortilla, press them down with the back of your spoon to help them stick really well.
  8. Now add the sautéed mushrooms/onions, corn, jalapeños, and green onions on top.
  9. Take another tortilla and spread a thin layer of cheese sauce on top - Add to the pan (FACE DOWN) to close the quesadilla
  10. Using something heavy, like a cast iron, press down to help everything stay in place.
  11. Cook for 3-4 minutes and carefully flip over, cook the other side for another 3-4 minutes.
  12. Serve with some salsa and guac, enjoy!