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.
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.