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🌱 With the weekend around the corner what more could you want on a Thursday night than vegan Quesadillas filled with tomato paste, mashed sweet potato, black beans, spinach, tomato, red onion & cauliflower cheese. We added a simple side salad & a creamy coriander cashew cream for dipping.
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• Plant based, vegan, oil free, dairy free, soy free, egg free, refined sugar free.
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✖️ Vegan Cauliflower Cheese ~ enough for 9 folded tortillas {plus I have extra for grilled cheese sandwiches tomorrow}
670g cauliflower florets
225ml unsweetened almond milk
6 tbsp tapioca starch
4 tbsp nutritional yeast
1/2 tsp mustard powder
Sprinkle of salt
– Steam the cauliflower until tender. Transfer to a high speed blender along with the rest of the ingredients. Blend until smooth & creamy. I use a Vitamix for best results. Transfer the mixture to a non-stick saucepan & heat on the stove, stirring constantly until the cheese becomes quite thick & elastic. About 5 minutes.
– Peel, steam & mash a medium sweet potato.
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✖️Assembly ~ Lay tortillas {oil-free} on a bench, spread with tomato paste. On one half of each tortilla layer all toppings. Fold in half & gently press together. Place in a non-stick frying pan & cook for a few minutes or until golden, flip & repeat.
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✖️ Coriander Cashew Cream ~
3/4 cup natural unsalted cashew nuts @nottefabrikken {soaked for minimum 30 minutes in boiling water}, 3/4 cup water, 1/2 tsp apple cider vinegar, small handful fresh coriander.
– Add all the ingredients to a high-speed blender & blend for a few minutes until smooth & creamy. I use a Vitamix which does the job perfectly.
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