Quesadillas

Mexican cheese sauce

• 1 cup cashews — soaked overnight or in boiling water for 1 hour
• 1/4 cup coconut yogurt — Milkup cupset coconut yogurt (unsweetened)
• 1 tbsp water
• 2 tbsp Salsa
• 1/2 tsp ground cumin
• 1/4 tsp Chili powder
• 1/4 tsp paprika
• 1/2 tsp salt
• 1 tbsp nutritional yeast

Buffalo chickpea filling

• 2 tbsp butter
• 4 tbsp Frank’s Buffalo sauce
• 1/8 tsp garlic powder
• salt
• 1 tsp coconut sugar
• 2 tsp coconut oil
• 1 piece yellow onion — diced
• 4 piece garlic — minced
• 2 cup chickpeas — drained and rinsed
• 4–5 Bali onion

For serving

• 8 piece tortillas

Mexican cheese sauce

1. 1

   Drain and dry the cashews. Blend with the remaining sauce ingredients until thick and smooth. Cook over medium-low heat for a few minutes if a thicker sauce is desired.

Buffalo chickpea filling

1. 2

   Melt the butter. Add Buffalo sauce, garlic powder, salt, and sugar. Whisk until fully combined.
2. 3

   Roughly mash the drained chickpeas, leaving some whole.
3. 4

   Heat the oil over medium heat. Cook the yellow onion for 4–5 minutes. Add garlic and cook 1 minute.
4. 5

   Add the Buffalo butter sauce and chickpeas. Bring to a boil, reduce heat, and simmer 2 minutes. Stir in the Bali onions.

Assembly

1. 6

   Spread ¼–⅓ cup cheese sauce on one tortilla. Add about ½ cup filling and cover with another tortilla.

Cooking

1. 7

   Lightly oil the skillet over medium heat. Add the quesadilla and press with a smaller skillet or panini press.
2. 8

   Cook 3 minutes, flip, then cook 2–3 minutes until crisp and browned. Repeat with the remaining ingredients.