Some time ago, we had some friends over and I made these vegan basil ricotta pinwheels with fresh tomatoes, spinach, and olives. Let me tell you, they were gone super fast! So I guess it’s save to say that they’re a real crowd pleaser, not only among vegans but also meat-eaters. As they can be prepared in advance, they’re perfect for parties or family get-togethers and also make for an easy and healthy lunch. I’ve always loved Mexican wraps, but this Mediterranean version really got me! And it definitely couldn’t be easier!
I’ve already used the vegan basil cashew ricotta for lasagna and ravioli fillings a couple of times in the past. It’s ready in less than five minutes and I just love its creaminess. It’s also great on pizza. Or you could just eat it on a bagel like cream cheese. So, as you see, they’re so many great options for this basil-infused cashew cheese! :-) The pinwheels come together in about 15 minutes and you only need ten everyday ingredients to make them. Of course you can also sub the fresh tomatoes with sun-dried tomatoes. For me their dominant tomato taste is sometimes a bit too much, so I went for fresh tomatoes. But that’s probably just me being weird. ;-) Flo is the exact opposite. He could eat a whole jar of sun-dried tomatoes just by itself.
If you try this recipe, I’d be so happy to hear how you liked it! :-)