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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.
Love these! Thanks for the recipe. The miso in the cashew cream works really well.
Autocorrect nightmare! Miso! I meant miso!
😀 😀 😀
Hello! What water temperature do you recommend soaking the cashews at? E.g. boiling water or hot water from the sink? And is there any way to speed up the soaking process?
soak in boiling water for 15 mins. thats enough. Often i dont even soak and just blend them. blend them for a minute then let themixture (which will look gritty) rest for 5 mins. Then blend again. It gets creamy and any small gritty ness will cook out
I made these tonight and they were great! I added nutritional yeast to the cashew cream (because I love it!) and some chili flakes to the mushroom mix (because I love them!) and so enjoyed this recipe. Thank you!
awesome
I made these for dinner last night and they were absolutely delicious and I can see using the mozz cheese in many ways. Very versatile recipe!! Thank you!
Awesome! Thanks!
Outstanding! The sauce is so flavorful, and with just a few ingredients. Took the quesadilla up a notch with diced fresh jalapenos in the veggies.
awesome!
Yum yum yum. Eating these now. So easy and good. Cheated and used Parmela cashew mozz. Gotta try ’em again with homemade. Thanks for yet another great recipe
thanks!
The mozza sauce is sooo good!! I mean life-changing good! I omit the oil and it works well. Plus its so easy and WFPB. I am looking for other uses for it, so far I have used on vegan tacos and potatoes and its loved by all 🙂 thank you for this recipe 🙂
Awesome! you can useit in pasta bake,, as pizza sauce with caramelized mushrooms, on margherita style pizza 🙂
My husband’s face said it all when he took his first bite. Very tasty and satisfying. Will make this again for sure!
yay!
Wow wow wow!! Absolutely delicious. The flavors are so complex but making it was so easy!! Thank you for another fantastic recipe.
awesome!!
Very good. Thank you for posting!