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.
This looks like the perfect party food! Yum!!!
Glad you like them, Jenn! :-) They really are perfect for parties!
What a delicious and gorgeous recipe! I love this recipe for vegan Ricotta, I’ve not seen that before. Can’t wait to give it a try!
Thanks, Melissa! Let me know how you liked it. :-)
These look so tasty and I love your photographs – the quality is great!
Thanks so much for your kind words, Kacie!
These make for such a beautiful presentation. I’m always looking for healthy dishes to pass on potluck night. Pinned!
Thanks, Heather! So great to hear that you like them! :-)
These look absolutely amazing! I love pinwheels. Just pinned this recipe as a reminder to try it. Thanks!
Thanks, Trish! You’re welcome. I know what you mean. I got tons of recipes that I wanna try. Pinning really is a great way of keeping track. :-)
How gorgeous and delicious looking pinwheels! Lovely recipe!
Thanks for sharing!
Thanks, Madiha! :-) You’re very welcome!
These look yum! I don’t like olives much but I’m sure they would still work without!
Your photos look great too, what editing software do you use in order to type over a picture?
Em
xx
Thanks so much, Em! Oh yes, I’m sure they will work without olives. I actually used to hate olives for such a long time, but now I just love them. I use PicMonkey to type over the pictures, which is pretty easy. You can also use it to edit the pictures, but I usually use Lightroom for editing and then do the rest with PicMonkey. I hope that helps. Maybe you wanna give it a try. :-)
My husband is vegan and he would probably love these! He loves olives and tomatoes!
Great that you guys like it, Cole! :-)
These are great for a party gathering. I love how they look. The taste is probably amazing!
Thanks, Ilona. They really are great for parties! :-)
Those pinwheels are so cute! Love how you made a vegan ricotto cheese :) I’m sure my boys would gobble this up in seconds :)
Thanks, Vanessa! :-) Haha! That’s great to hear. I also love using it for pasta.
You are so good at making perfect vegan things that totally don’t look vegan! I’d love to bring these to a party and see how many people could guess :) Mexican pinwheels would be delicious too, but this Mediterranean version is so gorgeous and inviting <3
Thanks, Natalie! So glad you like them. :-) Haha! I actually did this with cake a couple of times and nobody noticed, which feels so good!
Looks so good! I love pinwheels!
Thanks, Clare! :-)
These sound so amazing! Quick and healthy too, I love it!
Thanks, Danielle! Glad you like them!
These sound so good! I love little snack type foods like this. We eat them for dinner all the time! Will have to try these some time!
Thanks, Sophia! :-) I also love eating them for dinner. Let me know how you liked them!
Pinwheel looks delicious.. Can’t wait to try
Thanks! So great to hear that you like them! :-)
I am in loce with pinwheels and you made a great recipe. Can’t wait to try your ‘ricotta’.
Thanks, Ginny! :-) I love this vegan ricotta. It’s also great with pasta or on pizza.
These pinwheels look great! Perfect for parties or pot lucks. I really need to try your ricotta!
Thanks, Mel! :-) Let me know how you liked it.
LOVE these!! I’ve never had basil ricotta, but it sounds amazing!
Thanks, Annie! :-) It really is super delicious!
These pinwheels look absolutely divine, Sina. I am gonna try these soon! :)
Thanks, Anu! :-) Let me know how you liked them.
These pinwheels sound so good! I love the combination of basil and ricotta. Just perfect!
Thanks, Gayle! So glad you like them! :-)
Seriously looks amazing!
Thanks, Chelsea!
These are just so pretty!! I love the colors and know these would be the perfect food served at a party! Love the basil in it too!
Thanks, Brandi! :-) So great to hear that you like it!
Did you soak the cashews before blending? This looks great!
Thanks, Jenn! So glad you like it! :-) I just soaked them for a couple of minutes and it worked out fine, but it depends on the blender you use. If it’s not a heavy duty blender, make sure to soak them for about 2-4 hours or preferably overnight, then it will be much easier. ;-)
Great, thanks Sina! I have a Vitamix, so will probably only soak them for a little while. Can’t wait to make this!
Let me know how you liked them, Jenn. :-) You’ll be totally fine with a Vitamix!
These are beautiful and that cheese looks awesome!
Thanks, Linda! :-) Glad you like them!
I never made pinwheels! I think it’s about time to try them out before it gets really cold :D
Let me see when there’s the next party..
Oh you should totally try them, Howie! They’re perfect to bring along to parties. :-)
This is going to be my lunch tomorrow. I love basil and ricotta combination. All the ingredients work so well together.
So happy to hear that you like the recipe! :-) Let me know how they turned out.
Yum! These looks so tasty, we have a going away party this weekend and the gal leaving loves ricotta! Thanks for sharing.
Thanks, Becki! :-) You’re so very welcome! Let me know how everybody liked them. ;-)
these totally screammm snack on me all day long! YUM they sound so good! ;-)
Thanks, Michele! So glad you like them! :-)
This looks so delicious and I have fresh basil & tomatoes in my garden that need to be used. I’ve had breast cancer a couple of times and avoid soy products as much as I can, though. Is there any substitution for the tofu I could use?
Hi Tracy, Thanks so much! So glad you like the recipe. :-) You can just leave out the tofu and use more cashews instead. I’ve done this so many times and it’s also great without the tofu. Just make sure to adjust the almond milk (maybe try two tablespoons and then use more if it’s too try). Let me know how you liked it. :-) PS: I always dream of having my own little garden. This sounds awesome!
are the cashews soaked or straight from the packet
Hi Denzil, Sorry I just noticed that I didn’t mention this in the recipe (Shame on me, I just updated it. ;-) ). It actually depends on the blender you use. If you have a heavy duty blender you will be fine without soaking them, but if you got a regular blender it will be much easier if you soak them for about 30 minutes. I hope that helps and that you enjoy the pinwheels. :-)
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!
Oh my gosh! I’m so sorry. I read it all before I mouth off! By the way would this ricotta work in lasagna?
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. ;-)
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!
Haha! No problem, Ruth! ;-) I know this title can be a bit confusing, but all of my recipes are vegan. :-) Hope you like it!
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!
Thanks, Alix! :-) Let me know how you liked them.
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?
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!
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!
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
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!
Hi Camille, You don’t have to press the tofu for this recipe. Hope you liked it! :-)
These were delicious thank you!!!
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!
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
This sounds delicious! What would be a good substitute for white wine vinegar? I try to avoid any wine related products.
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!