These quesadillas come together in three parts, but they’re each really easy to make. You can do them on different days, and everything keeps well in the fridge for a few days.
1 cup cashews, soaked overnight
1/2 cup plain vegan yogurt
2 tablespoons vegetable broth
1/2 cup mild salsa
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 tablespoons nutritional yeast
Just blend it all together in a food processor or blender. The smoother, the better.
Chick Pea Filling:
1/4 cup vegan butter
4 tablespoons hot sauce
1/2 teaspoon garlic powder
2 teaspoons brown sugar
2 teaspoons olive oil
1 onion, diced
4 cloves garlic, minced
2 cups chick peas, soaked or from can
Melt the butter, garlic powder, brown sugar and the hot sauce together and set aside.
Add the olive oil, onions and garlic to a large pan and fry until the onions are see through and the garlic smells good.
Mash the chick peas, but leave some whole. I used a fork so they would not get too mushed up.
Pour the hot sauce mixture into the pan and mix together
Add the chick peas and mix, make sure they are totally coated with all the sauce
In another pan, spray with cooking spray and add a corn tortilla. Spread some of the cheese sauce on top, then some of the chick pea filling, and top with a second tortilla. They will crisp up better if you weight it down with another pot. Cook for 2 to 3 minutes and flip.