Vegan Sun-Dried Tomato & Spinach Pinwheels
These vegan pinwheels are bursting with flavor thanks to tangy sun-dried tomatoes, garlicky spinach, and dairy-free cream cheese—all wrapped in a soft tortilla with fresh basil. They’re a colorful, crowd-pleasing bite-size snack that chills beautifully and slices like a dream.
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!