Vegan Basil Ricotta Pinwheels

Name: Vegan Basil Ricotta Pinwheels
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Ingredients: 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; salt; pepper; 8 flour tortillas; 7 oz. fresh spinach; 2-3 tomatoes, chopped into small pieces; 1/2 cup black olives, cut into rings

Food Processor

January 2, 2018

Prep: 10 mins
Yields: Serves 4

Ingredients

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

salt

pepper

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

Directions

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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Vegan Basil Ricotta Pinwheels

Ingredients

Directions

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