Vegan Basil Ricotta Pinwheels
Print

Vegan Basil Ricotta Pinwheels

These vegan basil ricotta pinwheels are perfect for a quick and healthy lunch. They're also a real crowd pleaser at parties and family get-togethers.
Course Main Course, Side Dish
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

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.