Soft tortillas swirled with creamy vegan cream cheese, tangy sun-dried tomatoes, and tender spinach. Fresh basil adds a burst of herbaceous flavor in every bite.
These colorful pinwheels make a stunning appetizer, party snack, or lunchbox treat.
Why You’ll Love This Recipe
No-bake convenience — ready in minutes with simple assembly.
Creamy & tangy — rich vegan cream cheese balanced by sun-dried tomatoes and parmesan.
Vibrant color — deep red tomatoes and green spinach create an eye-catching spiral.
Make-ahead friendly — assemble and chill for easy entertaining.
Vegan & customizable — swap fillings to suit dietary preferences.
What You’ll Need (Ingredient Highlights)
Vegan cream cheese — soft base that spreads easily.
Sun-dried tomatoes — add sweet-tart depth.
Spinach — fresh or thawed frozen for color and nutrition.
Vegan parmesan — delivers a cheesy finish.
Flour tortillas — choose vegan-friendly wraps.
Fresh basil — aromatic herb for bright flavor.
Pro Tips Before You Start
Pat spinach dry to prevent watery filling.
Soften cream cheese at room temperature for easier mixing.
Leave a bare edge on tortillas to seal rolls snugly.
Chill assembled pinwheels before slicing for cleaner cuts.
How to Make These Pinwheels
Step 1: Mix the Filling
In a bowl, blend vegan cream cheese, chopped sun-dried tomatoes, spinach, garlic, and parmesan.
Season with salt and pepper.
Step 2: Spread on Tortillas
Divide the filling between tortillas.
Spread evenly to the edges, leaving one side bare.
Step 3: Add Basil & Roll
Layer basil leaves along the filled edge.
Tightly roll tortillas toward the bare side.
Step 4: Chill & Slice
Wrap rolls in plastic and chill at least 30 minutes.
Slice into 1/2-inch pinwheels.
Step 5: Serve
Arrange pinwheels on a platter and garnish with extra sun-dried tomatoes or basil if desired.
What to Serve Them With
Crisp crudité platter with carrot and cucumber sticks.
A fresh green salad dressed with lemon vinaigrette.
A zesty vegan pesto for dipping.
Variations & Substitutions
Swap spinach for fresh arugula or kale.
Add roasted red peppers or olives for extra flavor.
Use gluten-free tortillas for a GF option.
Storage & Leftovers
Store covered in the fridge for up to 24 hours for best texture.
Pinwheels can be made a day ahead and kept chilled.
FAQs
Can I make these oil-packed dried tomatoes?
Yes — rinse and pat dry before chopping to reduce oiliness.
How thin should I slice the pinwheels?
Aim for 1/2-inch slices to hold together well.
Can I freeze leftover rolls?
Not recommended — freezing may affect tortilla texture.
What if I don’t have vegan parmesan?
Use nutritional yeast or omit for a lighter taste.
How long can I prep ahead?
Assemble and chill up to 24 hours; slice just before serving.
Are these kid-friendly?
Absolutely — fun shapes and mild flavors appeal to all ages.
Can I add protein?
Yes — spread a layer of hummus or vegan deli slices inside.
Final Thoughts
These Vegan Sun-Dried Tomato & Spinach Pinwheels are a quick, elegant appetizer that dazzles guests.
Their vibrant colors and fresh flavors make them an irresistible party favorite.
Vegan Sun-Dried Tomato & Spinach Pinwheels
Ingredients
- 8 oz vegan cream cheese
- 1/2 cup sun-dried tomatoes dry and chopped
- 1/4 cup frozen spinach thawed and squeezed dry
- 2 cloves garlic minced
- 1/4 cup vegan parmesan cheese
- Pinch of sea salt and black pepper
- 2 large flour tortillas vegan
- 24 fresh basil leaves
Instructions
- Combine cream cheese, tomatoes, spinach, garlic, parmesan, salt, and pepper.
- Spread mixture evenly on tortillas, leaving one edge bare.
- Top with basil leaves; roll tightly.
- Wrap and chill 30 minutes.
- Slice into 1/2-inch pinwheels; serve.
- See full steps with tips & photos → https://mischacrossing.com/vegan-sun-dried-tomato-spinach-pinwheels/
Notes
- Use oil-packed sun-dried tomatoes if dry-packed aren't available—just blot excess oil.
- Great make-ahead option: prep the night before and slice before serving.
- Add a touch of red pepper flakes for a little kick!
