Vegan Mushroom Quesadilla with Cashew Mozzarella

Name: Vegan Mushroom Quesadilla with Cashew Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 large tortillas ((10 inch) , See notes for gluten-free); 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; 1/2 cup raw cashews; 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))

Published: Jul 20, 2019 by Richa 85 Comments

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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. 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

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.

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

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.

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.

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Grilled and sliced Vegan Mushroom Quesadilla on Wood board

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5 from 29 votes