CASHEW MOZZARELLA QUESADILLAS WITH FAJITA VEGGIES

Megan Sadd, the author of “30-Minute Vegan Dinners,” and the recipe developer and photographer behind the plant-based blog “Carrots & Flowers,” writes that this “megaeasy, melty, stretchy quesadilla” made with cashew mozzarella is “always a hit.”

For the Fajita Veggies:

1 portobello mushroom

2 bell peppers

1 red onion

2 teaspoons cooking spray or olive oil

2 tablespoons taco seasoning

For the Spicy Crema:

1/2 cup cashews pre-soaked in water for 4 hours and patted dry

3/4 cup salsa

1/4 teaspoon chile powder

1/4 teaspoon salt

For the Cashew Mozzarella:

1/2 cup cashews pre-soaked in water

for 4 hours and patted dry

1/4 cup tapioca starch

1 1/4 cups water

1 1/2 tablespoons nutritional yeast

1 teaspoon lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon white pepper

1/4 teaspoon onion powder

For serving:

8 medium or 4 large tortillas Pico de gallo Unsweetened cashew or almond yogurt (optional)

Put a large nonstick pan over medium heat.

Thinly slice the mushroom, peppers and onion. Generously spray the pan with cooking oil and then add the mushroom, peppers and onion to the pan. Sprinkle the taco seasoning over the mushroom, peppers and onion. Cook for 7 to 8 minutes until tender, stirring occasionally, then reduce the heat to low.

While the vegetables cook, make the crema. Blend the cashews, salsa, chile powder and salt in a highpowered blender until smooth and creamy, about 2 minutes. Scrape down the sides if needed. Transfer to a bowl and quickly rinse the blender.

Make the cheez. Put a medium saucepan over medium-high heat. Add the cashews, starch, water, yeast, lemon juice, garlic powder, pepper and onion powder to the blender. Blend on high until smooth, about 2 minutes, and then pour the cheez sauce into the hot saucepan.

Cook and stir the cheez constantly for about 4 to 5 minutes, scraping the bottom and sides of the pan, until it forms a gooey mass in the center of the pan. Remove from the heat. Put a griddle pan over medium heat.

Divide the cheez among 4 tortillas and spread it in a thick, even layer. Spread 2 large spoonfuls of spicy crema onto the other 4 tortillas. Put the crema side down over the cheez.

Put the quesadillas on the hot griddle pan. Cook for 30 to 45 seconds on each side until golden and crisp. Cut into triangles. Serve with pico de gallo, Fajita Veggies and plain yogurt for dipping. Serves 4.

Note: You can store leftover cashew mozzarella in a closed container in the fridge for up to 5 days. It will stay fairly soft, similar to burrata. Spread the cheez if using in sandwiches and quesadillas. Add dollops of cheez to things like pasta, lasagna and enchiladas.

Per serving: 533 calories (percent of calories from fat, 38), 16 grams protein, 69 grams carbohydrates, 9 grams fiber, 23 grams fat (4 grams saturated), no cholesterol, 771 milligrams sodium.

Adapted from “30-Minute Vegan Dinners” by Megan Sadd (Page Street, $21.99).

CONTRIBUTED BY MEGAN SADD