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Vegan Mushroom Quesadilla with Cashew Mozzarella
5 from 114 votes

Vegan Mushroom Quesadilla with Cashew Mozzarella

This Vegan Mushroom Quesadilla combines a savory mushroom and spinach filling sautéed with soy sauce, balsamic vinegar, and herbs with a homemade cashew mozzarella that melts and thickens on the skillet. Spread over large tortillas and grilled until crisp, this quesadilla offers a plant-based alternative with creamy, tangy cheese made from cashews and miso, balanced by earthy mushrooms and wilted spinach. It's a rich, satisfying vegan meal or snack solution.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 209 kcal
Course: Main Course
Cuisine: American, Vegan

Ingredients

  • 2 tortilla 10 inch), See notes for gluten-free, large
Mushroom spinach mixture:
  • 1 tsp neutral cooking oil generic cooking oil
  • 1/2 cup onion sliced
  • 10 oz mushroom sliced
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1/2 tsp basil dried
  • 1/2 tsp garlic powder
  • 2 tsp Worcestershire sauce optional, vegan
  • 1/4 cup water
  • 4 oz spinach
Cashew Mozzarella
  • 1/2 cup cashew nuts preferably soaked in water for an hour and drained), use macadamia nuts to make cashew-free, see notes for nut-free, raw
  • 1 cup water
  • 2 tsp extra virgin olive oil
  • 1 garlic small clove
  • 3/4 tsp salt
  • 1 teaspoon lemon juice fresh
  • onion powder a pinch of
  • 1/2 tsp miso paste
  • 2  tsp  flour (use rice flour or 3 tsp potato starch for glutenfree)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Fold in the spinach and cook to wilt. 1 minute. Take off heat.
  4. 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.
  5. 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.
  6. 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

  • Nutrition is calculated per one serving (half of one large quesadilla).
  • For gluten-free, use gluten-free flatbreads or tortillas.
  • Nut-free variations include cauliflower or pumpkin seed-based sauces instead of cashew mozzarella.
  • Soy-free options include replacing soy sauce with coconut aminos and using chickpea miso in the cheese.
  • This quesadilla can be converted into a melt sandwich with layers of mozzarella and mushroom filling grilled together.

Nutrition Information

Calories 209kcal (10%) Carbohydrates 22g (7%) Protein 8g (16%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 624mg (26%) Potassium 542mg (12%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 2660IU (53%) Vitamin C 11.6mg (13%) Calcium 55mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 209

% Daily Value*

Calories 209kcal 10%
Carbohydrates 22g 7%
Protein 8g 16%
Fat 12g 18%
Saturated Fat 1g 5%
Sodium 624mg 26%
Potassium 542mg 12%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 2660IU 53%
Vitamin C 11.6mg 13%
Calcium 55mg 6%
Iron 3mg 17%

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