Tex Mex Vegan Cheese

• 1 1/2 Cups Raw Cashews
• 1/4 Cup Nutritional Yeast
• 1/4 tsp Garlic Powder
• 1/2 tsp Chili Powder
• 1/2 tsp Salt
• 6 tbsp Mild Salsa

Quesadilla Filling

• 1 8 oz can black beans, drained and rinsed
• 1 Small Zucchini, Chopped Small
• 1 Small Yellow Squash, Chopped Small
• 1 Small Tomato’s
• 1 Small Diced Sweet Potato (optional cooked before adding to quesadilla filling)
• 1 Diced Red/Yellow Pepper
• 4 Lg. Brown Rice Tortillas 10 inch size

Instructions:

Tex Mex Vegan Cheese

• In a food processor, add the cashews and process for approx. 3-4 minutes until they start to get butter. This will take a few minutes, so be patient!
• Add in the nutritional yeast, spices, salt and salsa and process again until sooth and creamy. If it seems to dry add a few more tbsp of salsa.

Quesadilla

• Heat Skillet over medium heat. Lightly spray with Oil to avoid sticking.
• Spread some of the Tex Mex Cheese on the tortilla (1 – 2 tbsp) and carefully place tortilla in the pan.
• Sprinkle with desired amounts of black bean and veggie blend on 1/2 of the tortilla and cook for approx. 2 minutes until golden brown, carefully fold the tortilla in half and press down. Flip if necessary to brown the other 1/2 of the Quesadilla.
• Serve warm with Salsa