Who wants my beloved Cashew Cheez Sauce with the consistency of an actual melted dairy cheese? Vegan quesadilla? Yes, please! This new non-dairy cheese of mine is the perfect ingredient for a perfect quesadilla!
Sure, you could go the market and pick up some non-dairy shreds, which I will do from time to time, but what’s actually in that store-bought processed cheese? This homemade cheese of mine is made from good-for-you ingredients and isn’t difficult to make either. Blend — heat — whisk, it’s that easy!
My friends got NUTS over my Cashew Cheez Sauce (pun intended), which is slathered on top of my Soyrizo Enchiladas with Cashew Cream. They demand it at every party to dip tortilla chips into, and I’ve even seen two of them fight over the last drop (but all in good fun of course)! When I realized I was able to give this more of a cheese-like consistency, I was extremely pleased!
What’s the secret? Arrowroot powder, just like I use in to make Fresh Almond Mozzarella. It occurred to me one day while I was making the mozzarella, that I should be able to try the same formula with my cashew cheez. Not sure why I hadn’t thought of it sooner, but once I did I couldn’t wait to try it!
Another major win for this new way of making my infamous cheese is it takes a lot fewer cashews to make it. Much better for my wallet! However, because the nut-water ratio is different, it did take me a couple of tries before finding the right measurements for the other ingredients, to create the best flavor.
I like to add many additional items to my quesadillas, but all that is needed is cheese and a tortilla. In my home, you can always find an array of tortillas. For my husband, I buy gluten-free flour tortillas, for the kids, I buy traditional flour tortillas (so long as they are without lard or other animal products), and for myself, I will often buy some which are low-carb. Other times, for me and my husband, I will make my own using this 3 ingredient Paleo Naan recipe by My Heart Beets, which I have shared with you before (I just ditch the ghee — obviously!).
Whichever tortillas or additional fillings you decide to use is completely your choice, but if you want to do these my way, you will not be disappointed! Along with my cheese, I add fresh salsa, black beans, avocado, red onion, and cilantro. Are you drooling yet?
I had my friend, Patty, who is one of my major fans of the Cashew Cheez Sauce, come to try this stretchy cashew cheez and she was amazed! “It’s just like melted cheese!” Patty is not vegan or dairy-free, so it is always a big compliment when she loves my food. Vegan-made and omni-approved, just the way I like it!
If you love this recipe, please let me know by leaving a comment below, or taking a pic of your quesadillas and tagging me on Instagram, @veggiesattiffanis.
Stretchy Cashew Cheez Quesadillas
Ingredients
- 4 medium gluten-free flour tortillas or tortillas or wraps of choice
- 1/4 cup raw cashews, soaked for at least 4 hours
- 1 cup hot water
- 3 Tbsp nutritional yeast
- 3 Tbsp arrowroot powder/starch
- 3 Tbsp white miso paste
- 1 tsp sriracha (optional, but it definitely adds to the flavor)
- 1/2 tsp chili powder
- 1/4 tsp sea salt
- 1/4 tsp onion powder
Optional Add-Ins
- 1/2 cup fresh salsa or diced tomato
- 1/2 cup cooked black beans drained and rinsed if using canned
- 1/2 cup fresh cilantro leaves
- 1/4 cup diced red or green onion
- 1 avocado, diced
Instructions
- Add everything but the tortillas (and optional add-ins) to your blender (mine is high-speed) and blend on high until a liquid is formed.
- Add the liquid to a saucepan over medium-high heat. Whisk constantly. The mixture will thicken and once clumps start to appear, lower temperature to medium-low. Continue to whisk until cheez is thick and smooth. Remove from heat.
- Heat a skillet to medium heat. Add a tortilla to the skillet. Spread cheez across half the tortilla and then sprinkle with any desired add-ins. Fold tortilla and cook for a couple of minutes on each side, until lightly browned or to your desired crispiness. Repeat with remaining tortillas.