Spinach and Cashew Cheese Quesadillas

How to Prepare

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.

Good to Know

You can swap homemade cashew cheese for store-bought vegan cheese. Optional extra vegetables include onion, red pepper, corn, zucchini, and chili.