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! :-)
Vegan Basil Ricotta Pinwheels
Ingredients
For the basil ricotta cheese:
- 1/2 cup soaked unsalted cashews Soak them for about 30 minutes. If you have a heavy duty blender it also works without soaking.
- 1/4 cup almond milk
- 7 oz firm tofu (1 block)
- 1 teaspoon white wine vinegar
- about 20-25 fresh basil leaves
- 1 small clove of garlic
- salt
- pepper
For the wraps:
- 8 corn flour tortillas
- About 7 oz fresh spinach
- 2-3 tomatoes, chopped into small pieces
- 1/2 cup black olives, cut into rings
Instructions
- First make the basil ricotta cheese: Place all ingredients in a food processor and process until smooth.
- Divide the basil ricotta evenly on the tortillas. Top with fresh spinach, chopped tomatoes, and black olives.
- Tightly roll up the tortillas. Press edges to seal. Trim off the ends and cut each roll into 6-8 slices.
Laura
Just found your blog and made this tonight! So so good! I quasi-accidentally left out the almond milk in the ricotta (I was debating whether to add it because it’s vanilla flavored, then I plum forgot!) Even with this, the ricotta cake out perfectly – thick and delicious and I cannot wait to spread it on crackers or eat it with cut up veggies. Yum! Thanks!
Alaina
This Vegan Ricotta is absolutely amazing!! I like it more than I like dairy-based ricotta! I just went vegetarian about 6 months ago and I’m about 80/20 vegan right now, working towards going 100% vegan. Making plant-based lunches for my husband and kids can be a struggle but they LOVED this and it was quick, easy and healthy! Thank you so much for the recipe!
Anonymous
This sounds delicious! What would be a good substitute for white wine vinegar? I try to avoid any wine related products.
Anonymous user
im making these for a party of 20 and it says to use 40 tortillas and i think that is a lot as their only going to be for a snack at the party. how much do you think i should make
Diana
O.M.G. These were so good!! I made a quick wrap for lunch so I didn’t slice it up and it was delicious! I can’t wait to try that basil ricotta on pasta, with crackers, etc. Yum!! Thank you!
Susan
These were delicious thank you!!!
Camille
Hi would pressing out the liquid from the tofu be important in this recipe? I’m giving it a try today so hopefully pressing it somewhat won’t affect the outcome in a negative way :) Thanks for the recipe!
Sina
Hi Camille, You don’t have to press the tofu for this recipe. Hope you liked it! :-)
Kay
I was scared this would be too bland because there’s not really much in it… but it really wasn’t…
I made them for a party full of meat-eaters as one of the dishes I brought to show them that vegan foods can be yummy too… and it had a huge success!!
The “Ricotta” in itself doesn’t have much flavour, but when everything comes together it is perfect!
Thank you so much for helping me show them that vegan is possible!! <3
Carla
The basil ricotta is just sooo good! Makes a great combination with the wraps and the filling. The leftover ricotta I used as a dip for crackers which I can recommend, too :) I love your recipes!
Chelsea
Could I make the ricotta blend, say 2 days ahead of when I want to eat it, and then assemble the ricotta + toppings on tortilla the day of?
Sina
Hi Chelsea, If you store it in an air-tight container in the fridge I’m sure two days ahead will be just fine. :-) Let me know how you liked it!
Alix
These look like the prefect appetizer, and I think they would also be great as a packed lunch to go! I can’t wait to try!
Sina
Thanks, Alix! :-) Let me know how you liked them.
Ruth
I am so sorry! I need to read it all first before I start mouthing off. Please forgive me. The recipe sounds fabulous, and I can’t wait to try it. Ruth (red faced). Truly sorry!
Sina
Haha! No problem, Ruth! ;-) I know this title can be a bit confusing, but all of my recipes are vegan. :-) Hope you like it!
Ruth
Im sorry to tell you this, but Vegans do not eat cheese. No dairy products at all! But thank you for some of the other recipes. They sound great, and I can’t wait to try them!
Ruth
Oh my gosh! I’m so sorry. I read it all before I mouth off! By the way would this ricotta work in lasagna?
Sina
Yes, I’ve tried it in lasagna and it worked really well. :-) PS: This could happen to me too, so don’t worry about it. ;-)