Queso Quesadilla Recipe
Vegan mozzarella with sautéed seasonal veggies, garlic, and cherry tomatoes.
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Ingredients
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Vegan Cheese
Sautéed Veggies
Quesadilla Assembly
Method
Prepare Vegan Cheese
- 1
Soak the Cashews
In a bowl, soak the raw cashews in water for at least 2 hours or overnight. Drain and rinse before using.
- 2
Blend Ingredients
In a high-speed blender, combine soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, and water. Blend until smooth and creamy. Adjust with more water if necessary for a spreadable consistency.
Sauté Veggies
- 3
Heat Oil
In a large skillet, heat the olive oil over medium heat.
- 4
Sauté Vegetables
Add the diced bell pepper, zucchini, mushrooms, and minced garlic to the skillet. Cook for 5-7 minutes until the veggies are tender. Add halved cherry tomatoes and cook for an additional 2-3 minutes. Season with salt and black pepper to taste.
Assemble Quesadilla
- 5
Spread Vegan Cheese
On one half of each tortilla, spread a generous layer of the vegan mozzarella cheese mixture.
- 6
Add Veggies
Top with the sautéed vegetable mixture and sprinkle with chopped fresh cilantro.
- 7
Fold and Cook
Fold the tortillas in half and place them in the skillet over medium heat. Cook for 2-3 minutes on each side until golden brown and crispy.
- 8
Serve
Remove from heat, cut into wedges, and serve warm with sliced avocado on the side.