1. Make the cheese sauce - linked in ingredient list above.

To make the veggies

1. In a small bowl, mix together half the oil, garlic powder, onion powder, salt and pepper.

2. Place the veggies into a large bowl and pour the remaining oil and seasoning mixture over the veggies. Toss them well to coat them all in the seasoning.

3. Heat a large skillet or cast iron pan to medium heat and add the other half/ remaining oil to the pan and swish it around in the pan to evenly coat the bottom of the pan.

4. Add the veggies to the pan and toss and cook them for 10-15 minutes until soft and slightly charred.
5. Remove and let cool.

Assemble and cook the quesadillas

1. Spread some of the cashew cheese onto one half of a tortilla, top it with some of the veggies. Drizzle a little extra cashew cheese on top of the veggies if you wish. Then fold it in half by folding the other plain side of the tortilla over the side with the cheese and veggies and press lightly. Note: Make sure you do not overfill the quesadilla.

2. Heat a large non stick skillet over medium heat. Or use a regular skillet and coat it with some vegan butter, oil or cooking spray. Once the pan is hot, add the assembled quesadilla to the pan. Let that cook for 2-3 minutes then flip it over carefully and cook for another 1-2 minutes until it is nice and crispy. Continue until you have cooked both quesadillas. Optional tip: when cooking the first side place a slightly smaller pan on top to press it down. This acts like a press and helps the ingredients stay intact.

3. Remove and serve warm with salsa, guac, or extra cheese sauce on the side.