StarInfiniteFood

1: Blend raw cashews with boiling water and potato starch until smooth and set aside.

2: Heat veggie broth to boiling in a sauté pan and add sliced onion. Cook until onions are soft, then add ghee/olive oil or vegan butter, sliced mushrooms and chopped garlic. Sauté for about 4 minutes.

3: Add more broth, white wine, coconut aminos, salt, pepper, and dried thyme, then bring to a boil and cook for about 5 minutes.

4: Add the cashew mixture and turn off heat, stirring as it thickens.

5: For the quesadillas, heat olive or coconut oil in a pan. Smear pesto on tortillas, add mozzarella, sliced tomatoes, and cook for 30 seconds to 1 minute before folding over and serving.

6: For the pesto, process or blend kale, chopped fresh basil, olive oil, chopped roasted almonds, chopped garlic, lemon juice, salt, and red pepper flakes until pesto forms.