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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
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
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)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today. Yummy! My hubs told me he’d been missing quesadillas a lot. I’ve seen other vegan quesadilla recipes from other bloggers, of course, but was never moved to try them. I knew I could trust your recipe to be delicious.
I skipped the oil by water sautéing the vegetables. I didn’t have spinach so I added an orange and a red pepper, and also a zucchini, and doubled the spices. I now have enough vegetables for a few more batches. 🙂
Thank you for the recipe!
Awesome!Thanks!!
These we’re surprisingly easy to whip up and soooo tasty, I couldn’t stop eating them! Make sure to make an extra big batch 😋
Awesome! yes definitely double it!
Quick & easy to make & sooo delicious! Richa, you are the best! (I made them without the spinach).
awesome! Thanks!
Loved it! Thanks Richa. 🙂
awesome! long time!
Made these Monday night and ate ALL the leftovers for yesterday’s lunch, just crisped up in the office toaster oven. There were absolutely delicious and the mozza sauce was AMAZING! This one is going into rotation for sure, thanks for the great recipe.
yay!!
This is AMAZING im not a very savy cook and this was easy to make, quick and SOOO delicious!! Thank you so much!
yay!! Thanks!
This sounds fabulous, cannot wait to try it! I have two questions:
1. If using tapioca starch, do you omit the flour?
2. Is the olive oil necessary? Sometimes I blend in a couple olives instead, do you think that would work here? Thank you so very much!
its in addition tothe flour. the cheese will be thicker and melt more during grilling.
You can omit the oil, dont use olives, they are a different flavor
I made this for dinner tonight. Wow! Love the creamy, gooey mozzarella. This will definitely be making repeat appearances on the menu at our house!
Yay!!
1. Made this today and it was fantastic!
2. I think it’s cute that you thought there would be leftovers 😋
😀
Wow, these look amazing! What a great idea to use a spreadable cashew-based cheese. I can’t wait to try these. Thanks for sharing!
thanks!
Can the miso be left out?
yes