Prep Time 10 minutes |Cook Time 5 minutes| Servings 4 large quesadillas
1/2 cup raw cashews
1/4 cup tapioca flour (also called tapioca starch)
1 tsp lemon juice
1 1/4 cup water
1 1/2 tbsp nutritional yeast
3/4 tsp sea salt
1/2 tsp garlic powder
10 - 15 mushrooms
Kale or spinach 2-3 cups
8 discs of whole grain quesadilla tortillas.
Soak cashews for two hours or overnight for the cashew mozzarella . You can also boil them for ten minutes to soften. Drain the cashews. In a high-powered blender or food processor, add 1/2 cup soaked cashews and the remaining ingredients. Blend on high speed for 2 minutes until smooth.
Pour the cashew mixture in a saucepan over medium high heat. Cook for 5 minutes until the cheese forms into a gooey ball in the center. Stir constantly to prevent sticking. The cheese will stay fairly soft. A wooden spoon works great.
On a pan add oil, garlic , the cut mushroom and the kale or spinach and cook until soft.
To make a large vegan quesadilla, spread 1/4 cup of cashew mozzarella onto one tortilla together with the mushroom and kale mix.
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.
Cashew Mozzarella will last in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 weeks, although the texture will change slightly if frozen.
Apple Cider Vinegar can replace the lemon juice.