Melty, stretchy cashew mozzarella and chipotle cream make the perfect quesadillas! Ready in 20 minutes or less.
Soak cashews for two hours or overnight for the cashew mozzarella and chipotle cream. You can also boil them for ten minutes to soften. Drain the cashews. In a high-powered blender or food processor, add 1/2 cup soaked cashews and the remaining ingredients until the white pepper. Blend on high speed for 2 minutes until smooth.
Pour the cashew mixture in a saucepan over medium high heat. Cook for 5 minutes until the cheese forms into a gooey ball in the center. Stir constantly to prevent sticking. The cheese will stay fairly soft.
To make a large vegan quesadilla, spread 1/4 cup of cashew mozzarella onto one tortilla. Spread 2 tablespoons of cashew cream onto another tortilla. Combine the tortillas. In a skillet over medium heat, cook the Vegan Quesadilla on 30-45 seconds on each side until the tortillas are crispy and the cheese is melty. Cut into triangles and serve with extra chipotle cream and avocado!
Add all ingredients to a high speed blender and blend on high for 2-3 minutes until smooth. Chipotle Cream will keep in an airtight container in the fridge for up to 5 days.
Cashew Mozzarella will last in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 weeks, although the texture will change slightly if frozen.
Apple Cider Vinegar can replace the lemon juice.