WITH CASHEW CHEESE
150 g cashews 400 ml water 2 Tbs psyllium husk, ground
5 Tbs lemon juice 5 Tbs nutritional yeast flakes
½ Tbs salt
250 g soy mince (TVP)
4 Tbs olive oil
50 g cane sugar 80 ml soy sauce 3 Tbs chilli sauce (sweet & sour)
1 Tbs sesame oil 2 Tbs sesame seeds, toasted
3 garlic, chopped 1 Tbs ginger, chopped 2 tsp red chilli flakes
6 spring onions
10 flour tortillas
Soak cashews in boiling hot water for 30 minutes. Stir psyllium husk into 400 ml water and let sit briefly to congeal. Drain cashews and add to blender along with psyllium gel and remaining cashew cheese ingredients. Blend smooth, adding some water if needed. Pour into a rectangular casserole dish and spread smooth. Chill for 2 hours in the fridge, then 20 minutes in the freezer.
Cover soy mince with hot vegetable broth in a bowl and let it soak for 10 minutes. Meanwhile, whisk all sauce ingredients together. Drain excess liquid from soy mince and then fry in 3 Tbs olive oil until crispy and browned. Pour whisked sauce into fried soy mince and mix well. Simmer on low heat for another 4 minutes and then transfer to a bowl and clean out the pan.
Next heat 1 Tbs olive oil in the pan. Spread Cashew Cheese on a flour tortilla and place it in the pan. Next, spread cooked BBQ filling on one half and continue heating until tortilla is lightly toasted. Using a spatula, fold the tortilla over in half and press it down lightly. Remove from pan, cut in half, transfer to a plate and garnish with chopped spring onions. Repeat for all quesadillas.