Poblano Pepper & Pinto Bean Cheesy Vegan Quesadillas

connoisseurusveg.com

Noel H

subheading: For the Cheese:

1 cup unflavored soy or almond milk

1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed

¼ cup nutritional yeast flakes

2 tablespoons Cholula hot sauce (or a similar vinegar-based hot sauce)

2 tablespoons tapioca starch

1 garlic clove

½ teaspoon salt

subheading: For the Quesadillas:

1 tablespoon olive oil

1 poblano pepper, seeded and cut into strips

½ medium red onion, cut into strips

1 garlic clove, minced

1 cup cooked or canned pinto beans, drained

1 tablespoon Cholula hot sauce (or a similar vinegar-based hot sauce)

½ teaspoon ground cumin

Salt and pepper to taste

4 medium (soft taco size) flour tortillas

Oil or cooking spray, for grilling

Toppings of choice (avocado, salsa, cilantro)

Directions at connoisseurusveg.com

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