Vegan Quesadillas with Cashew Mozzarella (GF, Soy-free, SOS Free)

September 16, 2017


These quesadillas are an excellent appetizer for people with varying preferences. It begins with a corn tortilla, which has the potential to be filled with an assortment of indulgent ingredients, ooey gooey vegan mozzarella, spicy sautéed shiitake mushrooms and onion, black bean mash, and fresh cherry tomatoes and baby kale from the garden. Once tortillas are filled, they can be filed onto the skillet to warm the flavors, and of course add crunch! Serve this with salsa and guacamole and it really does take quesadillas to a new level.

This recipe makes for 8-10 quesadillas and takes about an hour to prepare.



These quesadillas are small and are a great way to adventure with different combinations of ingredients within a corn tortilla. It is also possible to make this a meal by doubling the recipe and serving with a fresh salad!



8-10 warmed corn tortillas


Mushroom Sauté


10 ounces of sliced Shiitake mushroom


1/2 julienned red onion

2 medium sized cloves of garlic chopped


2 tablespoons of coconut aminos


1 teaspoon chili paste


1 teaspoon cumin


1/4 cup of water


Black bean mash


1 can drained and rinsed black beans


2 teaspoons of lime juice


1 teaspoons of garlic powder

Mozzarella cheese

1/4 cup of raw cashews


1 cup of hot water


2 tablespoons + 2 teaspoons of tapioca starch


2 cloves of garlic


2 tablespoons of nutritional yeast


1 tablespoon of lemon juice


Fresh Vegetables


1/2 cup sliced cherry tomatos


1 handful of Baby kale or any lettuce




Heat corn tortillas in tortilla warmer so that during assembly tortilla doesn't crack. Test a tortilla by folding one.

Mushroom Sauté

  1. Add onion to a skillet on medium heat , add some water to keep moist(tablespoon at a time). Add garlic after about 2 minutes of onions cooking, and continue to add water to keep moist along with a dash of cumin.  

  2. Once onions and garlic have been cooking together for a minute and begin to look dry add a tablespoon of coconut aminos and a couple of tablespoons of water and chopped mushrooms. Make sure the mushrooms are touching the pan. Let the contents cook in sauce until they bubble and look like its caramelizing to the pan. Add chili paste and remaining aminos and water and stir. Before caramelization happens, remove from heat. You may add more chili paste if you like it hot.

Black Bean Mash

  1. Mash rinsed and drained black beans with a fork until it is a paste.

  2. Combine lime juice and garlic powder into mixture.


Mozzarella cheese

  1. Combine ingredients into blender, and blend for one minute. Texture should be runny.

  2. Pour contents into a small skillet on medium high heat, stir constantly.

  3. Once it begins to curdle reduce heat to medium low and continue to stir until it is thick and sticky which should be about 2 - 3 minutes. Remove from heat.

Assembly of quesadillas

  1. Have skillet ready on medium low heat, fill warm tortillas with desired contents.

  2. File them onto warmed skillet and check for bubbles and/or brown spots after about a minute. 

  3. Flip them when crispy and repeat. 

  4. Serve with salsa and or guacamole.











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