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
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
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
- 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.
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!
Michele @ Two Raspberries
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. :-)
Linda @ Veganosity
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!
The Vegan 8
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!
Gayle @ Pumpkin 'N Spice
These pinwheels sound so good! I love the combination of basil and ricotta. Just perfect!
Thanks, Gayle! So glad you like them! :-)
Anu-My Ginger Garlic Kitchen
These pinwheels look absolutely divine, Sina. I am gonna try these soon! :)
Thanks, Anu! :-) Let me know how you liked them.
Annie @ Annie's Noms
LOVE these!! I’ve never had basil ricotta, but it sounds amazing!
Thanks, Annie! :-) It really is super delicious!
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.
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.