This post contains affiliate links. Please see our disclosure policy.

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

Grilled and sliced Vegan Mushroom Quesadilla on Wood board

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!

Mushroom Spinach mixture on the cashew mozzarella for our Vegan Mushroom Quesadilla

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

Soak the cashews in hot water for 15 mins while you prep. Drain and Blend with all the ingredients for the mozzarella, You can also add 2 tsp tapioca starch for stringier result and blend. Add to a skillet over medium heat. Cook stirring occasionally to thicken for 6 to 7 mins. Let it cool for a few mins.

Ingredients for Cashew Mozzarella for our Vegan Mushroom Quesadilla

Cashew Mozzarella for our Vegan Mushroom Quesadilla, in a grey pan

Cashew Mozzarella for our Vegan Mushroom Quesadilla, in a grey pan

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. Onion and Mushroom cooked in a white skillet for our Vegan Mushroom Quesadilla

Onion, Mushroom, spinach cooked in a white skillet for our Vegan Mushroom Quesadilla

Assemble the quesadilla. Spread the mozzarella on all of 2 large tortillas. Spread the mushroom mixture on one half. Fold, and grill the tortillas or cook in a hot cast iron skillet over medium high heat until crisp. Flip and heat if using a skillet.

Cashew Mozzarella Cream Spread on a tortitlla for our Vegan Mushroom QuesadillaMushroom Spinach mixture on the cashew mozzarella for our Vegan Mushroom Quesadilla

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.

Grilled and sliced Vegan Mushroom Quesadilla on Wood board

More Grilled Recipes to try

Grilled and sliced Vegan Mushroom Quesadilla on Wood board

Vegan Mushroom Quesadilla with Cashew Mozzarella

5 from 38 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4
Course: Main Course
Cuisine: American, Vegan
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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


Ingredients 
 

  • 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
  • tsp  flour , (use rice flour or 3 tsp potato starch for glutenfree)

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

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.

Did you make this recipe? Rate and comment below!

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 38 votes (2 ratings without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

99 Comments

  1. Molly says:

    5 stars
    This is delicious! I followed the recipe exactly and it turned out perfectly. This will definitely be a repeater in our house.

    The mozzarella is the best vegan mozzarella I have had. Do you think it would work well to dollop on pizza?

    1. Richa says:

      Yes! Add dollops on a pizza and bake!

  2. Reni says:

    5 stars
    I have made this so many times at my family’s request. It is just the best tasting vegan quesadilla!

    1. Vegan Richa Support says:

      That’s amazing!

  3. Anouk says:

    5 stars
    OMG this was absolutely delicious!!!! I just couldn’t get enough of it. Thank you Richa for another great recipe! 🙏🏻

    1. Vegan Richa Support says:

      Yay! Glad you liked it!

  4. Becca says:

    5 stars
    There was nothing left over even though I made a double batch of this recipe for three people, one being a toddler. This is going to be another recipe that’ll be on regular rotation.

    Thanks Richa!

    1. Vegan Richa Support says:

      Awesome!

  5. Rebecca says:

    5 stars
    Made this and it is so delicious! Comes together pretty easily too.

    1. Vegan Richa Support says:

      Yay!!

  6. Rakhee says:

    5 stars
    Made this today and it was so, so good! My son is not a mushroom fan, so will be trying it again soon with other veggies… am thinking peppers, onions and corn. I believe this recipe is that versatile. Thank you Richa for your amazing recipes. They are always my go to.

    1. Vegan Richa Support says:

      Thank you for taking the time to comment!