{"id":973,"date":"2013-04-29T06:25:18","date_gmt":"2013-04-29T13:25:18","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=973"},"modified":"2017-02-18T14:42:49","modified_gmt":"2017-02-18T22:42:49","slug":"cashew-cheese-quesadillas","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/cashew-cheese-quesadillas\/","title":{"rendered":"Cashew Cheese Quesadillas"},"content":{"rendered":"<p>I cook with cashews a lot. Not only are they delicious, they&#8217;re a vegan cook&#8217;s BFF. With a little cajoling, you can turn them into milks, creams, and cheeses of all varieties. The cashew cheese recipe here is similar to the one for my <a href=\"https:\/\/oneingredientchef.com\/macaroni-and-cheese\/\" title=\"Grown-Up Macaroni and (Cashew) Cheese\">Macaroni and Cashew Cheese<\/a>, but it is a little thicker and works perfect as a spread for quesadillas. <\/p>\n<p>Top with a little guacamole and these quesadillas are perfect. I made one for my mother last weekend. She took a bite and said, &#8220;You should put these on your menu when you open a restaurant.&#8221; Thanks for the confidence, mom! \ud83d\ude42<!--more--><\/p>\n<p><img loading=\"lazy\" itemprop=\"image\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewQuesadillaClose.jpg\" alt=\"Cashew Cheese Quesadilla\" width=\"600\" height=\"439\" class=\"alignnone size-full wp-image-980\" srcset=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewQuesadillaClose.jpg 600w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewQuesadillaClose-300x220.jpg 300w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewQuesadillaClose-364x266.jpg 364w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewQuesadillaClose-313x229.jpg 313w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewQuesadillaClose-66x48.jpg 66w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewQuesadillaClose-131x96.jpg 131w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p><strong><em>Makes 4 quesadillas<\/em><\/strong><\/p>\n<div class=\"content-box-green\">\n<h4 style=\"text-align: center;\">Ingredients:<\/h4>\n<div class=\"one-half first\">\n<ul>\n<li itemprop=\"recipeIngredient\">1 1\/2 cups raw cashews &#8211; soaked<\/li>\n<li itemprop=\"recipeIngredient\">1 lemon (juice)<\/li>\n<li itemprop=\"recipeIngredient\">2 tablespoons nutritional yeast<\/li>\n<li itemprop=\"recipeIngredient\">1 clove garlic<\/li>\n<li itemprop=\"recipeIngredient\">Sea salt &#038; black pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"one-half\">\n<ul>\n<li itemprop=\"recipeIngredient\">8 Flour Tortillas<\/li>\n<li itemprop=\"recipeIngredient\">1 cup black beans<\/li>\n<li itemprop=\"recipeIngredient\">1 cup corn<\/li>\n<li itemprop=\"recipeIngredient\">3 chopped green onions<\/li>\n<li itemprop=\"recipeIngredient\">1\/4 cup chopped cilantro<\/li>\n<li itemprop=\"recipeIngredient\">2 diced roma tomatos<\/li>\n<li itemprop=\"recipeIngredient\">1 avocado<\/li>\n<li itemprop=\"recipeIngredient\">1 tablespoon coconut oil<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<h4>Step Zero: The Cheese<\/h4>\n<p>This cashew cheese absolutely needs a few hours to chill (preferably overnight) for the flavors to develop. Make it ahead of time and it will keep for 3-4 days in the refrigerator. It is also helpful to soak the cashews for an hour or two before pureeing. <\/p>\n<p>Add everything from the first list (drained cashews, lemon juice, nutritional yeast, garlic, salt, and pepper) to a food processor and puree until completely smooth. Transfer to a covered container and refrigerate.<\/p>\n<h4>Step One<\/h4>\n<p>Toss the filling ingredients (black beans, corn, tomato, and cilantro) in a mixing bowl and set to the side.<\/p>\n<p><img loading=\"lazy\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/MakingQuesadilla.jpg\" alt=\"Cashew Cheese Quesadilla\" width=\"600\" height=\"444\" class=\"alignnone size-full wp-image-982\" srcset=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/MakingQuesadilla.jpg 600w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/MakingQuesadilla-300x222.jpg 300w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/MakingQuesadilla-364x269.jpg 364w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/MakingQuesadilla-313x232.jpg 313w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/MakingQuesadilla-65x48.jpg 65w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/MakingQuesadilla-130x96.jpg 130w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Prep the quesadillas by laying 2 tortillas flat and coating each with a thin layer of the cashew cheese. On one of the tortillas, add a layer of the filling ingredients and cover with the other. Press down so that everything sticks together. Repeat for all the quesadillas. <\/p>\n<h4>Step Two<\/h4>\n<p>Heat a skillet with a drop of coconut oil and add a quesadilla. This cheese won&#8217;t necessarily melt, so the goal is simply to heat the interior ingredients and allow the outside of the tortillas to develop a golden crust (about 4 minutes on each side).<\/p>\n<p>Slice the quesadillas and serve with a side of simple mashed avocado (or full-blown guacamole with lime juice, tomato, diced jalape\u00f1o, and cilantro).<\/p>\n<p><img loading=\"lazy\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewCheeseQuesadilla.jpg\" alt=\"Cashew Cheese Quesadilla\" width=\"600\" height=\"500\" class=\"alignnone size-full wp-image-985\" srcset=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewCheeseQuesadilla.jpg 600w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewCheeseQuesadilla-300x250.jpg 300w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewCheeseQuesadilla-364x303.jpg 364w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewCheeseQuesadilla-313x261.jpg 313w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewCheeseQuesadilla-58x48.jpg 58w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/CashewCheeseQuesadilla-115x96.jpg 115w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I cook with cashews a lot. Not only are they delicious, they&#8217;re a vegan cook&#8217;s BFF. With a little cajoling, you can turn them into milks, creams, and cheeses of&#8230;  <a class=\"g1-link g1-link-more\" href=\"https:\/\/oneingredientchef.com\/cashew-cheese-quesadillas\/\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":1,"featured_media":980,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,6],"tags":[33,27],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/973"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=973"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/973\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/980"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}