If you are looking for a delicious way to enjoy zucchini and summer squash, try these vegan quesadillas with creamy cashew cheese and roasted poblano salsa. They are easy to make, satisfying and full of flavor. You can also add some squash blossoms for a touch of elegance and freshness. (The cashew cheese needs to soak for 3 hours, so plan ahead or make it in advance.) You can also use store-bought tortillas and vegan cheese if you prefer, or make your own from scratch.
Cashew Cheese
To make the cashew cheese, you will need:
- 1 ½ cups of raw cashews, soaked in water for 3-24 hours
- 6 tablespoons of water
- 3 teaspoons of apple cider vinegar
- Salt to taste
Drain the cashews and blend them with the water, vinegar and salt until smooth and creamy. Adjust the seasoning as needed. Transfer to a bowl and refrigerate until ready to use.
Roasted Poblano Salsa
To make the roasted poblano salsa, you will need:
- 1 large fresh poblano pepper
- 1 cup of cilantro, small stems ok
- ½ cup of pumpkin seeds
- ¼ cup of olive oil
- ¼ cup of water
- 2 garlic cloves
- 1 teaspoon of coriander
- Salt to taste
Roast the poblano pepper over a gas flame or in the oven until charred on all sides. Transfer to a bowl and cover with a lid or plastic wrap. Let it steam for 10 minutes, then peel off the skin and remove the stem and seeds. Chop it roughly and add it to a blender with the rest of the ingredients. Blend until smooth and season with salt.
Zucchini Filling
To make the zucchini filling, you will need:
- 2 tablespoons of olive oil
- 1 sweet onion, thinly sliced
- 2 cups of veggies, diced small or thinly sliced (zucchini, summer squash, or add peppers, corn, mushrooms, etc.)
- 2 garlic cloves, roughly chopped
- 1 ¾ teaspoons of salt
- ½ teaspoon of cumin
- ½ teaspoon of dried oregano or thyme
- 10 squash blossoms (optional)
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until soft and golden, stirring occasionally, for about 15 minutes. Add the veggies, garlic, salt, cumin and oregano and cook until tender, stirring occasionally, for about 10 minutes more. If using squash blossoms, tear off the petals and add them to the skillet in the last few minutes of cooking. Stir well and turn off the heat.
Assembling the Quesadillas
To assemble the quesadillas, you will need:
- 12 small tortillas (5 inches), corn or flour, or make your own
- Cashew cheese (or sub goat cheese, smoked mozzarella, vegan cheese or any melty cheese)
- Zucchini filling
- Roasted poblano salsa
Spread some cashew cheese over one half of each tortilla. Top with some zucchini filling and fold over. Repeat with the remaining tortillas.
Heat a large greased skillet over medium-high heat. Cook the quesadillas in batches until lightly browned and crisp on both sides, flipping once, for about 4 minutes per side.
Serve hot with roasted poblano salsa on the side or drizzled over the quesadillas.
Enjoy your vegan zucchini quesadillas!
