✨Recipe Alert!✨ #vegan CHEEZY KIMCHI QUESADILLAS!!! 🧀🌶🥑🌺sooo easy & flavorful & loaded w/ veggies!!! Made with @nasoya kimchi (so good for gut health!)
Cheezy Kimchi Quesadillas
Serves 6 to 8
1 cup raw cashews*
1 cup raw shredded carrots
2 cups water
¼ cup tapioca starch
1 teaspoon onion powder
2 teaspoons sea salt
2 tablespoons canola or olive oil, plus extra for brushing tortillas
1 pound extra-firm tofu, drained and crumbled
3 tablespoons agave
3 tablespoons chili-garlic sauce
½ teaspoon sea salt
8 large flour tortillas
TOPPINGS: NASOYA Spicy Kimchi, baby spinach (lightly sautéed before adding to quesadilla), and sliced avocado
OPTIONAL ADD-INS: shredded carrots, shredded red cabbage, chopped scallions, black sesame seeds, and sliced chili pepper
*If you are not using a high-powered blender, such as a Vitamix, soak cashews overnight or boil cashews for 10 minutes and drain. This will soften the cashews and ensure a silky smooth cream.
To make the cashew cheeze: Blend all ingredients in a high-powered blender until very smooth, about 2 minutes. Transfer to a small saucepan and whisk constantly over medium heat until thickened.
To make the spicy tofu: In a medium saucepan, heat oil and add crumbled tofu. Cook until tofu begins to brown, then add remaining ingredients.
To assemble the quesadillas: Spread a layer of cashew cheese on half of a tortilla. Arrange spicy tofu, kimchi, sautéed spinach, and avocado on top of the cheeze. Fold the plain side of the tortilla over the side with the toppings to create a half-moon shape. Brush both sides of the quesadilla generously with oil.
Heat a large nonstick skillet over medium-high heat and cook the quesadilla about 2 minutes on each side until lightly browned. Remove from pan and slice into 4 triangles to serve. Repeat assembly and cooking with remaining ingredients.
To make this gluten free: use gluten-free tortillas! #ad