Vegan Mushroom Quesadilla Recipe


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 2 quesadillas


For the mushroom filling:

  • 2 cups sliced mushrooms (such as cremini or button mushrooms)
  • 1/2 red bell pepper, thinly sliced
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce or tamari (for a gluten-free option)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

For the cashew cheese:

  • 1 cup raw cashews (soaked in hot water for 1 hour if you don’t have a high-powered blender)
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Water as needed for blending

For assembling:

  • 4 medium-sized flour tortillas or 2 large (preferably whole wheat or gluten-free)
  • 1 cup baby spinach leaves (or any leafy greens of your choice)
  • Cooking spray or extra olive oil for brushing


  1. Prepare the mushroom filling:
    • In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms, bell pepper, and onion. Sauté for 5-6 minutes or until the vegetables are tender.
    • Stir in the minced garlic, soy sauce (or tamari), ground cumin, paprika, salt, and pepper. Cook for an additional 2 minutes, allowing the flavors to meld. Remove from heat and set aside.
  2. Make the cashew cheese:
    • In a blender or food processor, combine the soaked cashews (drained), nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper.
    • Blend until smooth, adding water as needed to achieve your desired consistency. The cashew cheese should be creamy and spreadable.
  3. Assemble the quesadillas:
    • Lay out tortillas on a clean surface.
    • Spread a generous layer of cashew cheese on each tortilla.
    • Divide the sautéed mushroom filling and baby spinach leaves evenly between the two tortillas, placing them on one-half of each tortilla.
    • Fold the other half of the tortilla over the filling, creating a half-moon shape.
  4. Cook the quesadillas:
    • Heat a non-stick skillet or griddle over medium heat.
    • Lightly brush the surface with cooking spray or a drizzle of olive oil.
    • Carefully transfer one assembled quesadilla to the skillet and cook for 2-3 minutes on each side or until the tortilla is golden brown and crispy.
    • Repeat with the second quesadilla.
  5. Serve and enjoy:
    • Remove the quesadillas from the skillet and let them cool for a minute before slicing them into wedges.
    • Serve with your favorite dipping sauce, such as salsa, guacamole, or vegan sour cream.

These vegan mushroom quesadillas are a delightful combination of savory mushrooms, creamy cashew cheese, and nutritious greens, all wrapped in a crispy tortilla. They make a satisfying and flavorful meal that will please both vegans and non-vegans alike. Enjoy the deliciousness and wholesome goodness of this plant-based quesadilla!


We promise. This will be the best burger you’ve ever tasted and we mean it!


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In 1996, something happened that changed my life forever. And, in turn changed many other lives, too. At the time I was in college working toward my degree in Psychology & Criminology. The summer before my senior year of college I was hit head on by a drunk driver.

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