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Vegan quesadilla with corn and peppers

updated

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Ingredients for 1 servings:

  • 1 tortilla(s)
  • 4 tbsp corn kernels
  • 3 tbsp bell peppers, grilled and pickled
  • 3 tbsp fried onions
  • 100 g cashew nuts
  • 12 tbsp water, hot
  • 3 tbsp nutritional yeast
  • 1 tsp salt
  • ½ tsp smoked paprika powder
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 chili pepper(s) (chipotle, in adobo sauce)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

With vegan Mexican cheese cream and fried onions

For the cheese spread, finely grind the cashews and blend with the remaining ingredients in a blender until smooth. If the spread is too thick, add a little more water. Spread the cheese spread on the tortilla and top the bottom half with corn, bell peppers, and fried onions. Fold the top half over. Heat a little oil in a pan and brown the quesadilla for 2-3 minutes on each side. Transfer to a serving board and cut into quarters. Serve while still warm. Serve with salsa or guacamole.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegan Mexican cheese cream

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