Vegan Tortilla Roll ups Recipe with Dairy free Cream Cheese
User Reviews
5
Vegan Tortilla Roll ups Recipe with Dairy free Cream Cheese
Description
The recipe starts by preparing a smooth dairy-free cream cheese using pressed tofu blended with lemon juice, apple cider vinegar, garlic powder, onion powder, salt, dried dill and basil, and nutritional yeast. This base is then mixed with finely chopped green and red peppers, spring onion, sun-dried tomatoes, and fresh baby spinach or herbs for texture and flavor contrast.
The mixture is spread evenly on large tortilla wraps before being tightly rolled and chilled to set the filling, allowing for clean pinwheel slices. These can be served cold or pan-fried for a golden exterior. The rolls balance the creamy tang of the tofu-based cheese with fresh, crunchy vegetables and herbs, suitable for vegan diets or dairy-free preferences.
Chilling for at least two hours helps the filling firm up for easier slicing and better presentation. The pan-frying variation adds warmth and crispness, offering textural contrast.
Gluten-free and soy-free adaptations are available by using appropriate tortillas and cream cheese substitutes. Nutritional details are provided based on the typical serving size of two pieces per person.
Ingredients
For the Cream cheese filling:
- 8 oz tofu lightly squeezed to remove excess flowing water, sliced, (see notes for soyfree, firm
- 1.5 tbsp lemon juice
- 2 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 tsp dill
- 1 tsp basil dried
- 1 tbsp nutritional yeast
Veggies:
- 1/4 cup green pepper finely chopped
- 1/4 cup red bell pepper finely chopped
- 1/4 cup spring onion chopped
- 1/4 cup sun-dried tomato dry, not packed in oil, finely chopped
- 1/2 cup baby spinach or other fresh herbs
- 1/2 cup basil
- 1/2 cup fresh herbs
Roll ups:
- 2 tortilla gluten-free if needed (see notes for recipe for my gluten-free tortillas, large
Instructions
- Squeeze the tofu between paper towels to remove the excess water and slice. Add the cream cheese ingredients in a small food processor and process until smooth. Transfer to a bowl. Taste and adjust flavor (salt, tang, add a pinch of sugar to balance if needed)
- Add the peppers, onion and sun dried tomato and mix. Chill for 15 mins.
- Spread the mixture on 2 large tortillas, spread evenly, not more than 1/4 inch thick.
- Add baby spinach or fresh herbs on top. Roll the tortillas tightly, use a little cream cheese to seal the ends. Chill for atleast 2 hours so that the cream cheese can get stiff and the rolls ups can be sliced easily. Slice with a sharp serrated knife. Serve cold.
- These pinwheels can also be served pan-fried. Lightly dust flour on both sides and pan fry until golden and serve. (This is how hubbs ate all)
Notes
- Gluten-free tortillas can be made from cauliflower or sweet potato as detailed in the blog's linked recipes.
- For soy-free options, use store-bought vegan cream cheese or blend soaked cashews with the other cream cheese ingredients, adjusting lemon and salt as needed.
- The recipe's nutrition information refers to one serving consisting of approximately two roll-up slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Sodium | 184mg | 8% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 53mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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