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Vegan Potato Quesadillas

Place chopped potatoes into a pot and fill with water until potatoes are covered. Place the pot over medium heat and bring to a boil. Boil potatoes for 10-15 minutes, depending on size of the potato chunks, or until fork tender. Meanwhile, blend all ingredients for the cheezy sauce in a high speed blender. In a large bowl, mash the boiled potatoes with the cheezy sauce until combined. Sprinkle in . . .

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Servings: 2

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients:

2 medium russet potatoes, peeled and chopped

1 tablespoon scallions or green onions, sliced

4 small whole wheat tortillas (or 2 large)

Cheezy Sauce:

1/2 cup raw cashews

1/2 cup 1 tablespoon water

1/2 teaspoon dijon mustard (or mustard powder)

3 cloves of garlic, roasted

1/2 teaspoon onion powder

2 tablepoons lemon juice

2 tablespoons nutritional yeast

1/4 teaspoon turmeric

1/4 - 1/2 teaspoon salt

1/4 teaspoon ground white or black pepper

Preparation

1Place chopped potatoes into a pot and fill with water until potatoes are covered. Place the pot over medium heat and bring to a boil. Boil potatoes for 10-15 minutes, depending on size of the potato chunks, or until fork tender.

2Meanwhile, blend all ingredients for the cheezy sauce in a high speed blender.

3In a large bowl, mash the boiled potatoes with the cheezy sauce until combined. Sprinkle in the chives or green onion and mix well.

4Preheat oven to 400 degrees.

5Spread mixture onto a small tortilla in a 1/2 inch thick layer. Top with another small tortilla and place on a baking sheet. Bake for 5 minutes, flip and bake for another 5 minutes. Remove from oven, slice, and serve with hot sauce or vegan sour cream.

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