Basil Ricotta Pinwheels

By GuidingVegan

Ingredients

• For the Ricotta:
• 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
• 20-25 about 20-25 fresh basil leaves
• 1 small clove of garlic
• salt
• pepper
• For the wraps:
• 8 flour tortillas
• 7 About 7 oz fresh spinach
• 2-3 tomatoes, chopped into small pieces
• 1/2 cup black olives, cut into rings
• Option to add cucumbers

Details

Servings 6
Adapted from veganheaven.org

Preparation

Step 1

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 and cucumbers if you are

Tightly roll up the tortillas. Press edges to seal. Trim off the ends and cut each roll into 6-8 slices.