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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.
This recipe is ridiculously delicious and one of my new favourites. My husband who is not vegan had seconds. I seriously love this blog.
wow – thank you 🙏
I made this tonight and it was absolutely delicious. I was out of miso, so I just added a bit of extra salt. I also took your suggestion and added some tapioca starch to the cashew mozzarella and it was perfect!! I will definitely make this again. Thank you!
Awesome! You can also add nutritional yeast
A.M.A.Z.I.N.G.👍👍👍👍😋😋😋😋
Thank you for this recipe.
Are you plannin on publishing a new book? I have both previous ones and they are my favourite cookbooks ♥️
wow – amazing rating – thanks & I”m so happy that you love my books. Yes, there is another one in the works for sure.
I have made these today and I will surely start make them regularly. The flavor of everything together was just amazing. This is the first time, that I have tried tapioca starch in a “cheese” and it made such a huge difference.
I am sooo much looking forward to your next book! ♥️
Thanks!!
ps Re my previous comment I forgot to say I don’t have any potato starch either which you have suggested as an alternative to rice flour. I do have cornflour. Thanks again…
Hi I’m making this today…. plan on using it for Margarita pizza. However, I can’t get rice flour (no availability during UK lockdown) I have normal plain flour, spelt flour, arrowroot and tapioca flour. Which if any can I sub for the rice flour? I thought about replacing rice flour with tapioca flour but thought with the tapioca flour that’s already in recipe that it might make it too stretchy or stringy. Thanks ps I am not gluten free so I can tolerate regular plain flour,
Use regular flour
Thank you for replying so quickly, very much appreciated. I made your fabulous recipe and used it on top of a Margarita pizza. It was brilliant! I have some left over and will make the quesadillas. Would it work if I made it thinner to use in a Cauliflower Cheese (would love you to make that) It was initially thinner but has since ‘set up’ thicker now its cooled. Would you advise me to thin it down? If so plant milk or water? I was really surprised how good it was and I am glad that I added the white miso paste (first time I’ve used miso…luckily I purchased a jar pre UK lockdown) I don’t know if it was the miso that gave it a nice savoury depth? Do you have can’t other recipe ideas for using the sauce. Many thanks
Use less flour and starch for more of a sauce. I use the sauce as a dressing, on pizzas, in sandwiches as cheese layer, on lasagna, pasta baked etc
Unbelievably good. Can’t wait to make it again. I changed nothing.
awesome.
I would like to make these but I’m gluten free, night shade free and grain free. Can I substitute something else for the rice flour or potato starch?
Use any other starch. Tapioca arrowroot etc.
Thank you! One more question, can I omit the miso since I don’t tolerate soy?
I am using it for cheesy flavor but you can omit it or use nutritional yeast or chickpea miso
Any idea if arrowroot starch would work instead of tapioca starch? Trying to avoid trips to the store.
Yes, should work fine.
Finally made this and WOWZA this cheeze is amazing!! I used the tapioca starch, left out the lemon juice, and started with 3/4 C water (forgot to add the rest). Surprised at how quickly it set up in the saucepan and GOSH it was deliciously chewy!! I’d recently been unimpressed by noochy “cheddar-style” things, this was so good!! Also the mushrooms and everything YUM 😀 thank you!!!
awesome
What type of miso paste should you use? White?
white or yellow