Imagine a recipe that transforms simple ingredients into a gourmet masterpiece that will make your taste buds dance with joy! These Vegan Basil Ricotta Pinwheels are not just a snack – they're a culinary adventure that proves plant-based eating can be incredibly delicious, elegant, and surprisingly easy to prepare. Whether you're a seasoned vegan chef or a curious foodie looking to explore new flavors, these pinwheels will revolutionize your appetizer game and leave everyone asking for your secret recipe.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 8 pinwheels
Ingredients
- 1 cup raw cashews, soaked
- 1/4 cup nutritional yeast
- 1/4 cup fresh basil leaves
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1 large tortilla wrap
- 1 cup spinach leaves
- Salt and pepper to taste
Instructions
- Begin by soaking raw cashews in hot water for at least 30 minutes to soften. If you have time, overnight soaking is even better for a creamier texture.
- Drain the soaked cashews and transfer them to a high-speed blender or food processor. Add nutritional yeast, fresh basil leaves, lemon juice, garlic powder, salt, and pepper.
- Blend the mixture until smooth and creamy, scraping down the sides as needed. The consistency should be similar to ricotta cheese - thick but spreadable.
- Lay the large tortilla wrap flat on a clean cutting board or work surface.
- Spread the vegan basil ricotta mixture evenly across the entire surface of the tortilla, leaving a small border around the edges.
- Arrange fresh spinach leaves in a single layer over the ricotta spread, covering the entire surface.
- Carefully roll the tortilla tightly from one end to the other, ensuring a compact and even roll.
- Using a sharp knife, slice the roll into 8 equal pinwheel segments, approximately 1 inch thick.
- Optional: Refrigerate for 15 minutes to help the pinwheels hold their shape before serving.
- Arrange pinwheels on a serving plate and garnish with additional fresh basil leaves if desired.
Tips
- • For the creamiest ricotta-like texture, soak your cashews overnight if possible. The longer they soak, the smoother your mixture will be. • Use a very sharp knife when slicing to get clean, neat pinwheel cuts. • Make sure your tortilla is at room temperature to prevent cracking when rolling. • Chill the rolled tortilla for 15 minutes before cutting to help maintain the shape. • For extra flavor, you can add sun-dried tomatoes or roasted red peppers to the spinach layer. • These pinwheels are best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. • Experiment with different herbs like parsley or mint to create unique flavor variations.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
