Vegan Mushroom Quesadilla with Cashew Mozzarella

veganricha.com

Marti V

2 large tortillas (10 inch) , See notes for gluten-free

subheading: Mushroom spinach mixture:

1 tsp oil

½ cup ( 80 g) sliced onion

10 oz ( 283.5 g) sliced mushroom

1 tbsp balsamic vinegar

1 tbsp soy sauce

½ tsp dried basil

½ tsp garlic powder

2 tsp vegan worcestershire sauce , optional

¼ cup ( 59.15 ml) water

4 oz ( 113.4 g) spinach

subheading: Cashew Mozzarella:

½ cup ( 64.5 g) 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 ( 236.59 ml) water

2 tsp extra virgin olive oil

1 small garlic clove

¾ tsp salt

1 teaspoon fresh lemon juice

a pinch of onion powder

½ tsp miso

2 tsp flour (use rice flour or 3 tsp potato starch for glutenfree)

Directions at veganricha.com

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