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© 2020 by Inside Sprout

Mushroom Quesadillas



When I was in my first few years of being a student I loved cheese toasties. I mean they where cheap, easy and best of all I could dump a bunch of ketchup on them! The thing is I till love to make 'cheese' toasties, but vegan cheese is a lot more expensive.



So I thought, why not make something that has that same cheesy texture, but without the price (or waiting time) of cashew cheese. Enjoy!



Mushroom Quesadillas

200 gram extra-firm tofu

150 ml water

20 gram cornstarch

1 tbsp nutritional yeast

2 tsp lemon juice

1 clove garlic (peeled)

Salt to taste

150 gram mushrooms

4 tortillas


Start out by making the sauce. Press the tofu as much as possible to get rid of excess water. Then break it into small pieces and add to a blender. Add water, cornstarch, nutritional yeast, lemon juice, garlic and salt and blend until smooth.

Finely chop the mushrooms and bake them in a pan on low heat until soft and golden. Add the tofu mixture to a sauce pan and stir constantly over low heat. Eventually the mixture will become thick and gooey. Add the mushrooms and set aside.


Lay the tortillas flat and spread one half with the mushroom mixture. Fold and press lightly. Add the tortillas to the pan and bake them for 2 minutes on each side on medium heat. Repeat with the remaining tortillas. Cut the tortillas in halves and serve.