Cream Cheeze Pinwheels
Every year, at Christmas, my mom makes cream cheese pinwheels and everyone loves it. This year, I veganized the recipe and these vegan cream cheese pinwheels taste exactly like the originals!
Prep : 10 min
Servings : 5 big rolls
Ingredients
454 g (2 X 227 g) plain vegan Philadelphia style cream cheese (I used Tofutti Better Than Cream Cheese)
3 green onions (shallots), chopped
95 g (about ⅔ of a 142 g packet) baby spinach, chopped
2 red peppers, chopped
5 large tortillas
Preparation
In a large bowl, mix the cheeze with the vegetables.
On a plastic wrap, put a tortilla. Spread the cheeze mixture and roll the tortilla tightly. Repeat for each of the tortillas.
Refrigerate at least 1 hour, then cut into thin slices about ½ inch. Non-sliced tortillas can be prepared in advance and stored overnight in the refrigerator.
