Pinwheel Sandwiches

With vegan cream cheese, pesto, Parmesan, and sun-dried tomatoes, these easy pinwheel sandwiches are full of flavour. Great for a party or lunch!

Course Appetizers, Lunch, Snacks

Cuisine American

Prep Time 15

Rest Time 30

Total Time 45

Servings servings

Calories 230

In a food processor, blend the cashews and garlic until crumbly. Blend in the basil until nicely chopped. Keep the food processor running and drizzle in the olive oil. Blend in the nutritional yeast, lemon juice, and salt and pepper.
In the bowl of a standing mixer, beat the vegan cream cheese on high speed until light and fluffy.
Fold the vegan pesto, sun-dried tomatoes, scallions, and vegan parmesan into the whipped vegan cream cheese until well incorporated.
Spread an even amount of the vegan cream cheese mixture over a tortilla, leaving a 1-inch border. Roll the tortilla tightly around the filling (but not so tightly that the filling squishes out). Repeat with the remaining tortillas and filling.
Cover the rolled tortillas in the fridge for at least 30 minutes or overnight if desired.
Slice into 1-inch pinwheels and serve.

You can easily cut this recipe in half!
To store: Keep leftover pinwheel sandwiches in an airtight container in the refrigerator for up to 3 days.
To freeze: Wrap the pinwheels tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw them overnight in the refrigerator before serving.