Vegan Buffalo Chickpea Quesadillas

rainbowplantlife.com

Donald M

subheading: Mexican Cheese Sauce:

1 cup (130 to 140g) raw cashews, soaked overnight (or soaked in boiling water for 1 hour)

½ cup (115g) vegan unsweetened plain yogurt (see Note 1)

2 tablespoons water or vegetable broth

½ cup (115 to 130g) salsa of choice (see Note 2)

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon smoked paprika

1 teaspoon kosher salt

2 tablespoons nutritional yeast

subheading: Buffalo Chickpea Filling:

¼ cup (56g) vegan butter (½ stick)

4 tablespoons Frank’s hot sauce, original cayenne or Xtra hot, or hot sauce of choice (see Note 3)

⅛ teaspoon garlic powder

A pinch of cayenne pepper (optional; I don’t use it when I use Xtra hot sauce)

A pinch of kosher salt

2 teaspoons coconut sugar or brown sugar

2 teaspoons olive oil

1 medium yellow onion, diced

4 cloves garlic, minced

1 (15-ounce /425g) can chickpeas, drained and rinsed (see Note 4)

1 small bunch of scallions (4 to 5 scallions), white and light green parts only, sliced thinly)

subheading: For serving:

8 large flour tortillas****

Directions at rainbowplantlife.com

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