Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until fragrant and softened, about 2 minutes. Add the chopped spinach and cumin, stirring until the spinach wilts completely.

Remove the skillet from heat and stir in the softened vegan cream cheese until it coats everything smoothly. Add the vegan cheese shreds, salt, and pepper, mixing until well combined.

Spread the spinach mixture evenly over two tortillas, leaving a small border around the edges. Top with the remaining tortillas and press gently.

Wipe the skillet clean and heat the remaining tablespoon of olive oil over medium heat. Carefully place one assembled quesadilla in the pan. Cook for 3-4 minutes until the bottom turns golden brown and crispy. Flip carefully using a large spatula and cook another 3-4 minutes until both sides are beautifully golden and the cheese has melted.

Transfer to a cutting board and let rest for 1 minute before slicing. Slice into wedges using a sharp knife or pizza cutter.