Vegan Mushroom Quesadilla with Cashew Mozzarella

Grilled and sliced Vegan Mushroom Quesadilla on Wood board

5 from 27 votes

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, nut-free option in notes. Makes 2 large quesadillas

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: American, Vegan

Keyword: mushroom quesadilla, spinach mushroom quesadilla, spinach quesadilla, vegan quesadilla, vegan spinach mushroom quesadilla

Servings:

Calories: 209kcal

Author: Vegan Richa

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

US Customary - Metric

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