Just wanted to quickly show off the quesadillas I made using my vegan coconut milk cheese & the oat mozzarella recipe I found on another blog. The oat mozzarella was moulded in a greased bowl and came out really shiny looking, like jello! But it works just fine, and looks a little cheezlier once you cut it 🙂
So, the oat mozzarella is pretty soft. You can cut it if you’re careful, and it spreads very easily.
I added a little Frank’s Redhot Sauce, and a TON of onion.
Spread some avocado on the other tortilla, and you really don’t need anything else.
I heated these for a few minutes on each side, in a dry pan over low medium heat.
Oh yeah, and they’re oil free, perfect for a strict fasting day. Aaaaand in these corn tortillas, they’re gluten free!