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Easy Vegan Quesadilla Recipe

Healthy, easy, and amazingly delicious vegan quesadillas made with a simple 6-ingredient cashew cheese! Use your favorite fillings or follow the recipe exactly for mushroom-spinach quesadillas.Yield: makes 12 triangles; serves 4 as an appetizer or 2 as a main dish

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 262 kcal
Course: Main Course , Appetizer
Cuisine: Mexican

Ingredients

  • 1 batch Homemade Meltable Mozzarella (tap for recipe) *Don't include the optional agar
  • 1 tablespoon olive oil, optional
  • 10 ounces cremini mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 4 ounces raw spinach (about 5 huge handfuls)
  • Generous pinch of salt
  • 4 large flour tortillas, "burrito size" Use gluten-free or whole-grain, if desired. See NOTES for tips.

Instructions

    Cup of Yum
  1. First, tap this link to make the cheese (takes about 15 minutes; no need to include the optional agar). Then set aside.
  2. To saute the vegetables, preheat a large saute pan over medium heat. Add the oil, if using, and cook the mushrooms until the moisture has released and evaporated, 6 to 7 minutes. Add the minced garlic, and cook for 1 minute. Add spinach and cook until wilted, about 1 minute. Season with a pinch of salt and set aside.
  3. Heat a large clean skillet over medium heat. Spread cashew cheese over one entire side of a tortilla, almost to the edges. Place the tortilla in the hot skillet cheese-side up. Arrange about ¼ of the sauteed veggies on one half of the tortilla. Fold the other half over to cover the vegetables. Cook until the underside is nicely toasted, then flip and toast the second side. Transfer to a plate, and repeat with the other 3 tortillas.
  4. Cut each one into 3 triangles and serve immediately.

Notes

  • If using whole-grain or gluten-free tortillas:
  • Since these are less flexible than traditional flour tortillas, instead of doing the fold over method, spread a layer of cheese and the filling ingredients over the entire surface of one tortilla. Then spread cheese on another tortilla and place it on top of the veggies, cheese-side down. Press it down so that the cheese holds the veggies in, and carefully flip to cook the second side. Then cut into six triangles.
  • Serving and Storage:
  • Quesadillas are best eaten immediately while the tortillas are crisp.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat for about 15 to 20 seconds in a microwave, then transfer to a hot skillet to re-crisp and heat the outside of the tortillas.
  • The cheese can be made in advance and refrigerated for up to 3 days.

Nutrition Information

Calories 262kcal (13%) Carbohydrates 33g (11%) Protein 10g (20%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 0mg (0%) Sodium 670mg (28%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 2660IU (53%) Vitamin C 12mg (13%) Calcium 117mg (12%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 262

% Daily Value*

Calories 262kcal 13%
Carbohydrates 33g 11%
Protein 10g 20%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 670mg 28%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 2660IU 53%
Vitamin C 12mg 13%
Calcium 117mg 12%
Iron 3.4mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.