Pinwheel Sandwiches
Ingredients
The vegan pesto
-
⅓
cup
cashews
-
2
cloves
garlic
-
2 ½
cups
fresh basil
-
¼
cup
olive oil
-
2
tablespoons
nutritional yeast
-
1
teaspoon
fresh lemon juice
-
to taste
salt and pepper
The pinwheels
-
24
ounces
vegan cream cheese
-
¾
cup
sun-dried tomatoes in oil
-
5
scallions
-
2
cups
grated vegan Parmesan
-
10
tortillas
Instructions
- Make the vegan pesto by blending cashews and garlic until crumbly, then adding basil and olive oil while blending until smooth.
- In a stand mixer, beat the vegan cream cheese until light and fluffy.
- Fold the pesto, sun-dried tomatoes, scallions, and vegan Parmesan into the whipped cream cheese until well combined.
- Spread the cream cheese mixture evenly over each tortilla, leaving a border, and roll tightly.
- Chill the rolled tortillas in the refrigerator for at least 30 minutes.
- Slice the chilled tortillas into 1-inch pinwheels and serve.
Nutrition Facts (estimated)
Servings
20 servings
Calories
230
Total fat
18g
Total carbohydrates
16g
Total protein
5g
Sodium
381mg
Cholesterol
0mg
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