Vegan Basil Ricotta Pinwheels By Northern Life - 2 January, 2018 Facebook Twitter Google+ Pinterest WhatsApp Linkedin ReddIt Email Print Tumblr StumbleUpon Full-screen Vegan Basil Ricotta Pinwheels Food Processor January 2, 2018 Prep: 10 mins Yields: Serves 4 IngredientsFor the basil ricotta cheese:1/2 cup unsalted cashews1/4 cup almond milk7 oz. firm tofu1 tsp white wine vinegar20-25 fresh basil leaves1 small clove of garlic salt pepperFor the wraps8 flour tortillas7 oz. fresh spinach2-3 tomatoes, chopped into small pieces1/2 cup black olives, cut into rings Directions1First make the basil ricotta cheese: Place all ingredients in a food processor and process until smooth.2Divide the basil ricotta evenly on the tortillas. Top with fresh spinach, chopped tomatoes, and black olives.3Tightly roll up the tortillas. Press edges to seal. Trim off the ends and cut each roll into 6-8 slices. close full screen 00:00 0 Reviews Cancel reply Your review ...All fields are required to submit a review.Your name ... Your email ... Currently you have JavaScript disabled. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Click here for instructions on how to enable JavaScript in your browser. If you enjoyed reading this, you'll love a subscription to Northern Life magazine.