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.
Traditionallymodernfood
Pinwheel looks delicious.. Can’t wait to try
Sina
Thanks! So great to hear that you like them! :-)
Sophia @veggies dont bite
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!
Sina
Thanks, Sophia! :-) I also love eating them for dinner. Let me know how you liked them!
Danielle
These sound so amazing! Quick and healthy too, I love it!
Sina
Thanks, Danielle! Glad you like them!
Clare Speer
Looks so good! I love pinwheels!
Sina
Thanks, Clare! :-)
Natalie | Feasting on Fruit
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
Sina
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!
Vanessa @ VeganFamilyRecipes.com
Those pinwheels are so cute! Love how you made a vegan ricotto cheese :) I’m sure my boys would gobble this up in seconds :)
Sina
Thanks, Vanessa! :-) Haha! That’s great to hear. I also love using it for pasta.
Ilona @ Ilona's Passion
These are great for a party gathering. I love how they look. The taste is probably amazing!
Sina
Thanks, Ilona. They really are great for parties! :-)
Cole
My husband is vegan and he would probably love these! He loves olives and tomatoes!
Sina
Great that you guys like it, Cole! :-)
Emma Palmer
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
Sina
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. :-)
Madiha Nawaz
How gorgeous and delicious looking pinwheels! Lovely recipe!
Thanks for sharing!
Sina
Thanks, Madiha! :-) You’re very welcome!
Trish @ View from the Birdhouse
These look absolutely amazing! I love pinwheels. Just pinned this recipe as a reminder to try it. Thanks!
Sina
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. :-)
Heather Serra
These make for such a beautiful presentation. I’m always looking for healthy dishes to pass on potluck night. Pinned!
Sina
Thanks, Heather! So great to hear that you like them! :-)
Kacie
These look so tasty and I love your photographs – the quality is great!
Sina
Thanks so much for your kind words, Kacie!
Melissa
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!
Sina
Thanks, Melissa! Let me know how you liked it. :-)
Jenn
This looks like the perfect party food! Yum!!!
Sina
Glad you like them, Jenn! :-) They really are perfect for parties!