Spinach and Cashew Cheese Quesadillas

- 150g / 5.29oz Raw cashews
- 3 tbsp Nutritional yeast
- 30g / 1.06oz Tapioca flour
- 0.5 tsp Garlic powder
- 250ml / 8.45fl oz Filtered water
- 8 Corn tortillas
- 40g / 1.41oz chopped Baby spinach
- 1 tsp Paprika
- 200g / 7.05oz canned, drained Red kidney beans

1. Soak 150g / 5.29oz raw cashews in cold water for 3-6 hours or for 10 minutes in boiling water.
2. Drain and rinse the soaked cashews. Blend with 3 tbsp nutritional yeast, 30g / 1.06oz tapioca flour, 0.5 tsp garlic powder and 250ml / 8.45fl oz filtered water until smooth.
3. Heat up cashew cheese sauce in a pan over medium heat, stirring often to thicken.
4. Spread a layer of cashew cheese on 8 corn tortillas.
5. Top with 40g / 1.41oz chopped baby spinach, 1 tsp paprika, and 200g / 7.05oz canned, drained red kidney beans. Top with another tortilla or fold in half.
6. Heat up a frying pan with a little olive oil, if using, and cook each quesadilla for a few minutes on each side until golden and crispy.
7. Transfer to a chopping board, let cool for a minute, then slice into triangles. Serve with salad, salsa, and guacamole.