Vegan Ricotta Spinach Olive Roll Ups

The ricotta cheese recipe I used was adapted from the one on this wonderful site. I did not have the fresh basil in the original recipe so I added dried basil and upped the flavor by adding lemon and nutritional yeast.

The combination of cashew nuts, tofu and almond milk made the texture spreadable and yet had form and body like a ricotta. It is a bit different from the feel of the cream cheese recipe I made from straight cashew in a past blog post. Both are good in terms of texture with a tiny difference I could note. 

Aside from being utilized for this roll up or pinwheel recipe it is good on practically any dish that calls for a ricotta or just as a spread.. Right now I  could not stop spreading it on naan bread, crackers, pita bread about anything cuz it is so addictive. This is a wonderful and delicious addition to my list of vegan portable food I can depend on as I jump from one errand or exercise class to another. So happy.

Vegan Ricotta Spinach Olive Roll Ups

Adapted from this site

Ricotta Cheese

• 7 to 9 oz firm tofu
• 1\2 cup cashew
• 1\4 cup almond milk unsweetened
• 1 tsp  distilled vinegar
• 1 small garlic clove
• 2 tsp garlic powder
• 1\4 of a lemon including the peel
• 1 tbsp nutritional yeast
• Salt and pepper to taste

Place all the ingredients in a powerful blender and  blend till smooth.

Assembling the Roll Ups

• 4- eight inch flour tortillas
• 2 cups  spinach leaves
• 1\2 cup green olives with pimento centers, chopped
• 1 to 2 large  tomatoes,  chopped
• Ricotta cheese prepared  above

Spread the  ricotta cheese equally on all four tortillas  and  cover the  top with the spinach leaves. Distribute the tomato and olives on top. Roll tightly into cylinders and cut  the ends. Cut each cylinder into six pieces.