Cashew Mozzarella Quesadilla with Mango Pepper Sauce (V/GF)

I may say this a lot about my recipes, but everyone needs to make this Cashew Mozzarella Quesadilla with Mango Pepper Sauce!!!! If you don’t, you are truly missing out!

When I first started eating vegan and gluten-free, I never thought I’d be able to eat quesadillas (a long time favorite of mine) again!

Luckily, plant-based foods are seriously magical and can make literally anything!! The mozzarella is cashew based and can be made in 15 minutes!! It’s stetchy, melty and oooey-gooey just like real cheese! Crazy, I know.

Now, about this mango pepper sauce… I’m addicted. It only takes a handful of simple ingredients and 5-10 minutes to make.

It’s has a delicious balance of sweet and spicy and it has a jelly-like texture. SO YUMMY!

Together, they make a bomb-ass quesadilla.


Mango Pepper Sauce (V/GF)

This sauce is the perfect balance of sweet and spicy! It's thick, yet runny - perfect for topping racks, quesadillas or even burgers! 

Course sauce, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 Cup
Author Bunny


  • 1 Mango , chopped with skin and pit removed
  • 1/2 Cup Red onion , diced
  • 1/2 Cup Coconut sugar
  • 1/4 Cup Apple cider vinegar
  • 1 Serrano pepper or jalapeno
  • 1 Tsp Salt


  1. In a medium saucepan, cook all of the ingredients over medium-high heat until mangos and pepper soften. Remove from heat and let cool.

  2. Once slightly cooled, transfer sauce to a food processor and pulse a few times. Texture should be smooth but somewhat chunky.

  3. Enjoy!




Cashew Mozzarella (V/GF)

Stretchy, melty, ooey gooey cashew-based mozzarella! 

Course Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Bunny


  • 1/2 cup raw cashews
  • 1 cup water
  • 3 tbsp + 2 tsp corn starch
  • 1 tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt


  1. Add the cashews to a small pot and with water. Bring to a boil for 10 to 15 minutes until they are softened.

  2. Drain and rinse the cashews and add them along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very runny but dont worry! It'll turn into ooey gooey cheese soon!

  3. Pour into a small sauce pan over medium-high heat, and continually stir as it cooks, about 5 minutes. 

  4. Serve warm and enjoy!

Want more? Check out my Loaded Potato Nachos with Sweet Potato Queso and Almond Sour Cream, Mexican Quinoa Salad and my Fig, Almond Cheese and Caramelized Red Onion Flatbread!

Don’t forget to let me know what ya think! Drop a comment, rate the recipe and find me on Instagram and Facebook!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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