Broccoli Cashew Cheese Burrito

Original recipe from Oh She Glows Cookbook.

Cashew Sauce

• 1 cup raw cashews (soaked overnight-or for a few hours OR boiled for 15 minutes then strained to soften)

• 1 clove garlic

• 1/2 cup almond milk (or any non-dairy alternative)

• 1/4 cup nutritional yeast

• 1 1/2 tsp Dijon mustard

• 1 tsp white wine vinegar or lemon juice

• 1/4 small onion (or 1/4 tsp onion powder

• 1 tsp flaked sea salt (or 1/2 tsp regular salt)

• 1/2 tsp ground pepper

Burrito

• 1 cup uncooked quinoa (or quinoa/rice mixture or whatever grain you like)

• 2 tsp olive oil

• 4 garlic clove, minced

• 1 1/2 cups onion, chopped (about 2 small onions)

• 3/4 cup finely sliced celery (about 2-3 stalks)

• 2-3 cups diced broccoli florets (chopped into small pieces)

• 1/2 cup oil soaked sun-dried tomatoes, chopped

• Salt and pepper to taste

What To Do

1. Cook quinoa according to instructions on package. Boil cashews if not already softened.

2. Make the Cashew Sauce: In a food processor or blender, combine all the Cashew Sauce ingredients and blend until smooth. The sauce will be quite thick and can keep in an air-tight jar in the fridge for 4-5 days.

3. Place the dry quinoa in a sauce pan with 2 1/4 cups of water and a pinch of salt (or a bouillon cube for more flavor). Cover, bring to a boil, reduce heat and let simmer until water is all gone (about 15 minutes).

4. In a large pan heat the oil over medium-low heat. Add the onion and garlic and let sauté until the onions are translucent, stirring occasionally. Add in some salt and pepper to season.

5. Stir in the celery, broccoli, and sun-dried tomatoes. Cook until broccoli is bright green but still a bit crisp.

6. Add quinoa and Cashew Sauce and mix and let heat up for about 5 minutes.

7. Spoon mixture into tortilla, wrap, and serve.