6'healthy' tortillasabout 6-7 inches in diameter (I recommend oil-free multi-grain tortillas, use GF if desired)
1bunch scallionsthinly diced (about 3-6 scallions, or 1-2 per quesadilla-see notes )
1 6-ouncepackage vegan cream cheese or other nut cheeseI used Treeline Scallion flavor-see notes
Optional: a few pinches of garlic powder and/or onion powder
Sea salt and freshly ground black pepperto taste
Heat one tablespoon of water in a saute pan on medium heat. Add the green onions and saute 2-3 minutes, until just soft but still bright green. Remove the onions from pan, and set aside. (NOTE: You can skip this step if you prefer your green onions raw.)
Lay out 3 of the tortillas, and spread about 3 tablespoons of nut cheese over each one, stopping just short of the edges. Top each tortilla with ⅓ of the onions. Sprinkle with a pinch of garlic powder, and add sea salt and freshly ground black pepper to taste. Then, top each one with the remaining tortillas to form your quesadilla.
Dry out the pan if needed, and place it back on the stove over medium heat. Heat each quesadilla for about 2-3 minutes per side, or until golden brown and crisp.
Remove to a cutting board, and cut into wedges with a pizza cutter or large chef's knife.
You can use a little green onion or a lot, depending on your preferences. I like a lot as it adds moisture, flavor and texture without adding more fat.
If you'd prefer to make your cashew cheese from scratch, my Easy Cheezy Sauce will work in this recipe. Just make the thick version of the sauce, then cook it down a little in a saute pan over medium heat, stirring continually, until it thickens to a spreadable consistency.