Cashew Mozzarella Quesadillas with Fajita Veggies

Store leftover cashew mozzarella in a closed container in the fridge for up to 5 days. It will stay fairly soft, similar to burrata. Spread the cheez if using in sandwiches and quesadillas. Add dollops of cheez to things like pasta, lasagna and enchiladas.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put a large nonstick pan over medium heat.

Step 2

Thinly slice the mushroom, peppers and onion. Generously spray the pan with cooking oil and then add the veggies to the pan. Sprinkle the taco seasoning over the veggies. Cook for 7-8 minutes until tender, stirring occasionally, then reduce the heat to low.

Step 3

While the veggies cook, make the crema. Blend the cashews, salsa, chili powder and salt in a high-powered blender until smooth and creamy, about 2 minutes. Scrape down the sides if needed. Transfer to a bowl and quickly rinse the blender.

Step 4

Make the cheez. Put a medium saucepan over medium-high heat. Add the cashews, starch water, yeast, lemon juice, garlic powder, pepper and onion powder to the blender. Blend on high until smooth, about 2 minutes, and then pour the cheez sauce into the hot saucepan.

Step 5

Cook and stir the cheez constantly for about 4-5 minutes, scraping the bottom and sides of the pan, until it forms a gooey mass in the center of the pan. Remove from the heat. Put a griddle pan over medium heat.

Step 6

Divide the cheez among 4 tortillas and spread it in a thick, even layer. Spread 2 large spoonfulls of spicy crema onto the other 4 tortillas. Put them crema side down over the cheez.

Step 7

Put the quesadillas on the hot griddle pan. Cook for 30-45 seconds on each side until golden and crisp. Cut the torillas into triangles. Serve with pico de gallo, fajita veggies and plain yogurt for dipping.