Name: Vegan Mushroom Quesadilla with Cashew Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American, Vegan
Ingredients: 2 large tortillas ((10 inch), See notes for gluten-free); 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; 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))

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!

Mushroom Spinach mixture on the cashew mozzarella for our Vegan Mushroom Quesadilla

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

Ingredients for Cashew Mozzarella for our Vegan Mushroom Quesadilla

Cashew Mozzarella for our Vegan Mushroom Quesadilla, in a grey pan

Onion, Mushroom, spinach cooked in a white skillet for our Vegan Mushroom Quesadilla

Cashew Mozzarella Cream Spread on a tortitlla for our Vegan Mushroom Quesadilla

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.

Grilled and sliced Vegan Mushroom Quesadilla on Wood board

More Grilled Recipes to try

Vegan Mushroom Quesadilla with Cashew Mozzarella

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, nut-free option in notes. Makes 2 large quesadillas