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.
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
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!
These were delicious thank you!!!
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! :-)
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
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!
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!
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.
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!
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. ;-)
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. :-)
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!
these totally screammm snack on me all day long! YUM they sound so good! ;-)
Thanks, Michele! So glad you like them! :-)
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. ;-)
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.
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. :-)
These are beautiful and that cheese looks awesome!
Thanks, Linda! :-) Glad you like them!
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 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!
Seriously looks amazing!
Thanks, Chelsea!