Sun-Dried Tomato and Basil Vegan Pinwheels

Sun-Dried Tomato and Basil Vegan Pinwheels

Creamy cashew filling studded with tangy sun-dried tomatoes rolls into tortillas for a chilled, sliceable appetizer.

Total 1 hr 30 min Makes 24 pinwheels Calories 68/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

These pinwheels pair a whipped vegan cream cheese base with chopped sun-dried tomatoes and fresh basil, rolled tight in flour tortillas and chilled until firm. Sliced into rounds, they show off a bright spiral and work well for parties, lunchboxes, or make-ahead snacking. No cooking is required beyond softening the cashew spread.

Ingredients

  • 1 1/2 cups vegan cream cheese, softened
  • 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
  • 1/3 cup fresh basil leaves, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup baby spinach leaves, finely chopped
  • 4 large flour tortillas (10-inch)

Method

  1. In a medium bowl, stir the softened vegan cream cheese until smooth and easy to spread.

  2. Add the chopped sun-dried tomatoes, basil, minced garlic, nutritional yeast, salt, and pepper to the cream cheese and mix until evenly combined.

  3. Fold the chopped spinach into the mixture.

  4. Lay a tortilla flat on a clean work surface and spread one-fourth of the filling evenly over the entire surface, leaving a small border at one edge.

  5. Roll the tortilla tightly into a log, starting from the filled edge, and wrap in plastic wrap. Repeat with the remaining tortillas and filling.

  6. Refrigerate the wrapped rolls until firm, at least 1 hour.

  7. Unwrap the rolls and trim the uneven ends. Slice each roll into 6 even pinwheels with a sharp knife.

  8. Arrange the pinwheels cut-side up on a serving platter and serve chilled.

Rate this recipe

★ 3.6 (1)

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    Sun-Dried Tomato and Basil Vegan Pinwheels

    These pinwheels pair a whipped vegan cream cheese base with chopped sun-dried tomatoes and fresh basil, rolled tight in flour tortillas and chilled until firm. Sliced into rounds, they show off a bright spiral and work well for parties, lunchboxes, or make-ahead snacking. No cooking is required beyond softening the cashew spread.

    1 hr 30 min 24 pinwheels 68 cal

    Ingredients

    • 1 1/2 cups vegan cream cheese, softened
    • 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
    • 1/3 cup fresh basil leaves, finely chopped
    • 2 cloves garlic, minced
    • 2 tablespoons nutritional yeast
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 cup baby spinach leaves, finely chopped
    • 4 large flour tortillas (10-inch)

    Method

    1. 1

      In a medium bowl, stir the softened vegan cream cheese until smooth and easy to spread.

    2. 2

      Add the chopped sun-dried tomatoes, basil, minced garlic, nutritional yeast, salt, and pepper to the cream cheese and mix until evenly combined.

    3. 3

      Fold the chopped spinach into the mixture.

    4. 4

      Lay a tortilla flat on a clean work surface and spread one-fourth of the filling evenly over the entire surface, leaving a small border at one edge.

    5. 5

      Roll the tortilla tightly into a log, starting from the filled edge, and wrap in plastic wrap. Repeat with the remaining tortillas and filling.

    6. 6

      Refrigerate the wrapped rolls until firm, at least 1 hour.

    7. 7

      Unwrap the rolls and trim the uneven ends. Slice each roll into 6 even pinwheels with a sharp knife.

    8. 8

      Arrange the pinwheels cut-side up on a serving platter and serve chilled.