StarInfiniteFood

1: Soak the raw cashews in boiling water for 7 minutes, then drain and discard the water.

2: Add the soaked cashews, water, tahini, apple cider vinegar, lemon juice, white miso, salt, garlic powder, maple syrup, tapioca starch, and potato starch to a blender and blend until smooth.

3: Transfer the mixture to a saucepan and heat over medium heat, stirring until it becomes smooth and stretchy.

4: For the cherry tomato soup, heat cherry tomatoes, broth, coconut aminos, salt, minced garlic, and pepper in a small pan until it boils.

5: Reduce the heat and cook for about 10 minutes until most of the liquid has been absorbed.

6: Blend the soup mixture until smooth, optionally add fresh or dried basil.

7: Sauté kale and garlic in olive oil with salt and pepper, then fill tortillas with mozzarella and vegetables.

8: Dip the quesadillas in the tomato soup for a perfect combo.