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Easy Cheesy Vegan Quesadillas filled with cashew cheese, mushrooms and spinach.
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5 from 3 votes

Vegan Quesadillas

Creamy cashew cheese paired with garlicky mushrooms makes these Vegan Quesadillas addictively delicious. Kid-friendly and healthy. 
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main
Cuisine: Vegan
Servings: 4 people
Calories: 356kcal

Ingredients

  • 1 tablespoon olive oil plus 1 tablespoon vegan butter or 2 tablespoons olive oil
  • 2 teaspoons olive oil for tortillas
  • 1 pound oyster mushrooms or cremini, or white button, sliced
  • 2 garlic cloves minced
  • 4 cups baby spinach or chopped kale

Cashew Cheese Sauce:

  • 1 tablespoon plus 1 teaspoon nutritional yeast
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 teaspoons white miso mellow
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground mustard seed
  • ½ cup cashews raw, soaked overnight or in hot water for 20 minutes, drained
  • 1 tablespoon plus 1 teaspoon fresh lemon juice

For serving:

  • 4 soft tortillas burrito-size

Instructions

  • Cook the mushrooms: Heat 1 tablespoon olive oil with 1 tablespoon vegan butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for about 3 minutes, or until browned on the bottom. Stir the mushrooms and cook for about 3 minutes more, or until evenly browned.
  • Add the greens: Add the garlic and cook for another 30 seconds. Add the spinach and cook for about 3 minutes more, or until just wilted. Transfer to a medium dish.
  • Make the cashew cheese sauce: Place the nutritional yeast, cornstarch, mellow miso, onion powder, garlic powder, ground mustard seed, cashews, lemon juice, and 1 ¼ cups water into a high-speed blender. Blend on high until smooth. 
  • Cook the cheese sauce: Pour the cashew sauce into the skillet and cook over medium-high heat for about 7 minutes, or until thickened, stirring constantly. Set aside.
  • Make the quesadillas: Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Place one tortilla into the skillet. Spread one quarter of the cashew cheese sauce onto the tortilla. Add one quarter of the mushroom-spinach filling to one half of the tortilla. Fold over the other half to cover the filling. Heat for about 3 minutes, or until golden brown on the bottom. Flip and cook the other side for about 3 minutes more, or until golden brown.

Video

Notes

  • Use 2 tablespoons olive oil for the mushrooms and omit the vegan butter if preferred.

Nutrition

Calories: 356kcal | Carbohydrates: 41g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 490mg | Potassium: 442mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2821IU | Vitamin C: 10mg | Calcium: 112mg | Iron: 5mg