Vegan Mushroom Quesadilla with Cashew Mozzarella

Easy Vegan Mushroom Quesadilla with Cashew Mozzarella. These Spinach mushroom quesadillas have a delicious caramelized mushroom filling and gooey cashew mozzarella! Add beans for a hearty meal. Vegan Recipe, Easily Gluten-free, Soyfree. Jump to Recipe

I am back with my favorite flavors in the nicely golden mushrooms with some onion and spinach, and then layered with creamy mozzarella, and grilled to perfection in a quesadilla.

The onions and mushrooms are cooked to golden, then flavored with balsamic, soy sauce and garlic and simmered to make a delicious filling. Spinach is folded in the end. The cashew mozzarella is more of a thick cheesy cream sauce that is spread on the tortilla. The thick sauce melts or thins out when heated and then thickens again on cooling, holding the ingredients of the quesadilla. Since we are not making a solid vegan mozzarella, no chilling and waiting is needed. You can also convert this into a melt sandwich. Add layers of the mozzarella cream to the slices, fill with the mushroom filling and grill. Yuhm!

Ingredients for Cheesy Vegan Mushroom Quesadilla and substitutions

• You will need 2 large tortillas. Use gluten-free if needed, or use my gluten-free flatbreads
• For the mushroom spinach mixture,sliced onions and mushrooms and spinach form the base.
• Soy sauce, balsamic, vegan worcestershire and garlic add deep umami flavor.
• The Cashew mozzarella uses cashews, olive oil, garlic miso, lemon juice and flour or starch for thickening. No nutritional yeast!
• Gluten-free: use my gluten-free flatbreads
• Nut-free: Try my Cauliflower alfredo or pumpkin seed alfredo or my nut-free nacho cheese instead of the cashew mozzarella.
• Soy-free: Use coconut aminos instead of soy sauce and red wine instead of worcestershire. Use chickpea miso in the mozzarella cream.

How to make Vegan Mushroom Quesadilla and Cashew Mozzarella

Fold in the spinach and cook to wilt. 1 minute. Take off heat. 

Let it sit for a minute, then slice and serve as is or with hot sauce or salsa.

How to store Vegan Mushroom Quesadilla and Cashew mozzarella

Refrigerate the cashew mozzarella in a closed container for upto 4 days. Store the mushroom spinach mixture in the fridge for upto 3 days.

Refrigerate the grilled quesadilla leftovers for upto 2 days, reheat on a grill and serve.

More Grilled Recipes to try

• 10 Minute Taco Spiced White Bean Pepper jack quesadillas
• Grilled Cauliflower Cheddar Pesto Zucchini Sandwich
• Black Bean Sweet Potato Chimichurri Quesadilla
• Grilled Red Pepper Hummus Roasted Sweet Potato Sandwich
• Grilled Buffalo Millet and Ranch Sandwich
• Roasted Veggie Sandwich

Vegan Mushroom Quesadilla with Cashew Mozzarella

5 from 38 votes

By: Vegan Richa

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, Vegan

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Easy Vegan Mushroom Quesadilla with Cashew Mozzarella. These Spinach mushroom quesadillas have a delicious caramelized mushroom filling and gooey cashew mozzarella! Add beans for a hearty meal. Vegan Recipe, Easily Gluten-free, Soyfree, nut-free option in notes. Makes 2 large quesadillas

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 2 large tortillas, (10 inch) , See notes for gluten-free

Mushroom spinach mixture:

• ▢ 1 tsp oil
• ▢ 1/2 cup sliced onion
• ▢ 10 oz sliced mushroom
• ▢ 1 tbsp balsamic vinegar
• ▢ 1 tbsp soy sauce
• ▢ 1/2 tsp dried basil
• ▢ 1/2 tsp garlic powder
• ▢ 2 tsp vegan worcestershire sauce, , optional
• ▢ 1/4 cup water
• ▢ 4 oz spinach

Cashew Mozzarella

• ▢ 1/2 cup raw cashews, (preferably soaked in water for an hour and drained), use macadamia nuts to make cashew-free, see notes for nut-free
• ▢ 1 cup water
• ▢ 2 tsp extra virgin olive oil
• ▢ 1 small garlic clove
• ▢ 3/4 tsp salt
• ▢ 1 teaspoon fresh lemon juice
• ▢ a pinch of onion powder
• ▢ 1/2 tsp miso
• ▢ 2  tsp  flour , (use rice flour or 3 tsp potato starch for glutenfree)

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Instructions 

• Mushroom spinach Mixture: Heat oil in a skillet over medium heat. Add onions and mushrooms. Add a pinch of salt and cook until onion turns translucent.
• Add the balsamic vinegar, soy sauce, vegan worcestershire and garlic powder and mix, add water and cover and cook for 5 to 6 mins or mushrooms are tender to preference.
• Fold in the spinach and cook to wilt. 1 minute. Take off heat.
• Cashew Mozzarella: Blend all the ingredients for the mozzarella, (You can also add 2 tsp tapioca starch for stringier result). Add to a skillet over medium heat. Cook stirring occasionally to thicken for 6 to 7 mins. Let it cool for a few mins.
• Assemble the quesadilla: Spread the mozzarella on all of 2 large tortillas. Spread the mushroom mixture on one half. Fold over, press and grill the tortillas or heat in hot cast iron skillet over medium-high heat, until crisp. Flip and heat if using a skillet.
• Let it sit for a minute, then slice and serve as is or with hot sauce or salsa.

  To Store: Refrigerate the cashew mozzarella in a closed container for upto 4 days. Store the mushroom spinach mixture in the fridge for upto 3 days.

  Refrigerate the grilled quesadilla leftovers for upto 2 days, reheat on a grill and serve.

Notes

• Gluten-free: use my gluten-free flatbreads
• Nut-free: Try my Cauliflower alfredo or pumpkin seed alfredo or my nut-free nacho cheese instead of the cashew mozzarella.
• Soy-free: Use coconut aminos instead of soy sauce and red wine instead of worcestershire. Use chickpea miso in the mozzarella cream. 
• Variation: You can also convert this into a melt sandwich. Add layers of the mozzarella cream to the slices, fill with the mushroom filling and grill.

Nutrition is for 1 serving. (half of 1 large quesadilla)

Nutrition

Calories: 209kcal, Carbohydrates: 22g, Protein: 8g, Fat: 12g, Saturated Fat: 1g, Sodium: 624mg, Potassium: 542mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2660IU, Vitamin C: 11.6mg, Calcium: 55mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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