Vegan Quesadillas with Smoky Cheese and Refried Beans

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

4 to 8 flour tortillas or tortillas of choice*

Oil of choice for frying/baking the quesadillas

Smoky Cashew Cheese (recipe below)

Refried Beans (recipe below)

Sautéed Onions (recipe below)

subheading: Smoky Cashew Cheese**:

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

⅓ cup (~25g) nutritional yeast

1 teaspoon dry mustard powder (optional but adds a nice sharp tangy flavor)

4 garlic cloves (or ½ teaspoon garlic powder)

½ teaspoon onion powder

½ teaspoon smoked paprika

1 teaspoon kosher salt more to taste

2 ½ tablespoons tapioca flour (see notes above on “spreadable cashew cheese” for substitutes and tips)

2 tablespoons fresh lemon juice

1 cup (240 mL) creamy, unsweetened plant-based milk, such as oat milk, “lite” coconut milk, or soy milk

2 to 4 tablespoons pickled jalapeños with brine (optional)

subheading: Refried Beans***:

1 tablespoon olive oil or a neutral cooking oil

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon chili powder

½ teaspoon cumin

1 (15-ounce / 440g) can pinto beans or black beans, drained and rinsed

2 bay leaves

⅔ to 1 cup (160 to 240 mL) water, vegetable broth, or canned bean liquid

Kosher salt or sea salt to taste

Freshly cracked black pepper to taste

1 tablespoon fresh lime juice (if you don’t have lime, sub lemon juice or half the amount of white vinegar or apple cider vinegar)

1 small handful of cilantro (optional), chopped

subheading: Sautéed Onions:

2 yellow onions, thinly sliced

1 ½ tablespoons oil of choice

Salt and pepper to taste

Water, as needed

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

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