Vegan Basil Ricotta Pinwheels

    Basil Ricotta Pinwheels
    Basil Ricotta Pinwheels
    Basil Ricotta Pinwheels

    Vegan Basil Ricotta Pinwheels


    January 2, 2018

    • Prep: 10 mins
    • Yields: Serves 4


    For the basil ricotta cheese:

    1/2 cup unsalted cashews

    1/4 cup almond milk

    7 oz. firm tofu

    1 tsp white wine vinegar

    20-25 fresh basil leaves

    1 small clove of garlic



    For the wraps

    8 flour tortillas

    7 oz. fresh spinach

    2-3 tomatoes, chopped into small pieces

    1/2 cup black olives, cut into rings


    1First 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.


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