Vegan Tortilla Roll Ups Recipe. Veggies and Sun-dried tomato are mixed in Tofu Herb Cream Cheese and rolled to make Easy Tortilla pinwheels. Vegan Nutfree Recipe, no oil. Can be gluten-free soy-free Jump to Recipe
It is getting hot out here and weekends are more and more about spending time outside. Finger foods, potlucks and picnic meal planning! These tortilla roll ups work out perfectly for either. They need just 20 mins of active time and some time to chill.
These vegan cream cheese tortilla roll ups use a quick creamy filling with herbs, veggies, sun dried tomato, all mixed into a tofu cream cheese like mix. The vegan cream cheese uses just a few ingredients. Just process everything in a food processor. Add some chopped veggies such as peppers or other veggies of choice. Mix in, spread, roll up and chill, then slice and done! Change up the herbs and flavors for variation. See Recipe notes for non soy and no gluten options!
Ingredients used for Vegan Tortilla Roll ups Recipe
- I use firm tofu for a quick vegan cream cheese. along with the ingredients to add tang and cream cheese like flavor such as lemon juice, vinegar, garlic, nutritional yeast for cheesyness and some herbs such as dill and basil for herbed cream cheese. Firm Tofu varies depending on brand. Some are softer and holds more moisture, while some are crumbly and dryer. For the more water content tofu, Squeeze the tofu lightly between paper towels to remove the excess water, so that its not dropping moisture when you hold and then use. For Soyfree, use store bough vegan cream cheese that is non soy based or use cashews.
- Veggies such as green and red bell pepper, spring onion work really well with the herbed cream cheese. Carrots, cucumber and other veggies also work.
- Sun dried tomatoes add additional flavor and texture.
- some fresh greens such as baby spinach or basil, add color to the roll ups.
- Large tortillas, are easy to roll and slice. See Recipe notes for recipe for my gluten-free tortillas.
Step by Step Photos:
Assemble the ingredients, chop the veggies and keep ready. Process the ingredients for cream cheese until silky and smooth. Taste and adjust flavor.
Mix the veggies and chill for a bit.
Spread the veggie cream cheese mixture on large tortillas. Add some spinach or basil and roll. 
Chill, slice and serve! You can store the rolled tortilla for upto 3 days.
Tips for Vegan Tortilla Roll Ups Recipe
- Process the cream cheese mixture until very smooth.
- Chop the veggies small enough so that they dont make bulky roll ups, but not too small as well and very finely chopped veggies will leak too much moisture into the filling making it messier and harder to slice.
- Let the rolls up chill for a few hours before slicing.
- Use a serrated knife to slice
How to store Vegan Tortilla Roll ups
- The Tofu Cream Cheese can be made ahead and stored refrigerated for upto 3 days
- The rolled up Tortilla can also be stored in the refrigerator for upto 3 days.
More Appetizers from the blog
- Samosa Pinwheels
- Jalapeno Popper Dip.
- Potato Sweet Potato Latkes Fritters GF OPTION
- Vegan Spinach Pinwheels with Cream Cheese SF
- Chickpea Spinach Pie with Berbere Spice SF
- Elote dip – mexican black bean and corn salad. GF SF
- Pizza Dip with cashew Mozzarella. GF SF
Vegan Tortilla Roll ups Recipe with Dairy free Cream Cheese
Ingredients
For the Cream cheese filling:
- 8 oz (226.8 g) firm tofu , lightly squeezed to remove excess flowing water, sliced, (see notes for soyfree)
- 1.5 tbsp lemon juice
- 2 tsp apple cider vinegar
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 tsp (0.5 tsp) onion powder
- 1/2 tsp (0.5 tsp) salt
- 1 tsp dill
- 1 tsp dried basil
- 1 tbsp nutritional yeast
Veggies:
- 1/4 cup (37.25 g) finely chopped green pepper
- 1/4 cup (37.25 g) finely chopped red bell pepper
- 1/4 cup (25 g) chopped spring onion
- 1/4 cup (59.15 g) finely chopped sun-dried tomato , dry , not packed in oil
- 1/2 cup (15 g) baby spinach or basil or other fresh herbs
Roll ups:
- 2 large tortillas , gluten-free if needed (see notes for recipe for my gluten-free tortillas)
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
Nutrition
Sue says
May 7, 2019 at 5:33 amRicha, these look so pretty and yummy! Thanks for the recipe.
Richa says
May 7, 2019 at 10:52 amThank you Sue!
Jamie says
May 7, 2019 at 3:23 pmLooks so good! What kind of tortillas did you use in the pictures? Did you make? Thanks!!!
Richa says
May 7, 2019 at 6:50 pmRegular store bought tortillas. I have recipes for flour flatbread on the blog that is linked in the notes. Use either of those.
Laura says
May 7, 2019 at 4:50 pmGreat to have such a classic made vegan/healthy 🤗
Danielle says
May 8, 2019 at 9:45 amDear Richa,
Thank you for this and all your other recipes. You make a real difference in the world with your talents. I’m going to have some NV (non-vegan) people over for brunch tomorrow and am making 3 of your recipes: the spinach pinwheels, cinnamon rolls, and shikanji nimbu pani, along with a salad with thai peanut dressing and a fruit salad. I’m sure they’ll love everything. I’ve taken your cinnamon rolls to a few large parties and they’ve been gobbled up. ALL your recipes are excellent.
Anyway, I want to let you know that lately I’ve been looking to your recipes first lately, before checking any other source. You’re #1! 🙂 Thank you again.
Richa says
May 8, 2019 at 9:23 pmAwesome! so glad everyone loved the dishes! And Thank you for trying out, trusting the recipes, and making them so well!!
Sharon Rausch says
May 10, 2019 at 2:51 amI can hear good sound thank you so much for sharing nice post.
Lori says
May 12, 2019 at 8:49 amCan they be frozen??
Richa says
July 14, 2019 at 11:10 pmi havent tried it. Should be ok
Lori says
May 12, 2019 at 2:15 pmCan this b frozen???
Richa says
May 12, 2019 at 9:14 pmnot really. the veggies will leak a lot of moisture when defrosting. you cam make the cream cheese mixture and refrigerate that for upto 5 days.it might work as frozen. Defrost, whisk again tomake smooth, then fold in veggies and herbs of choice
Niamul says
May 14, 2019 at 5:29 amRicha, this is great. The items are amazing and look likes very delicious. Such a good job.
Sue says
May 15, 2019 at 6:43 amThese are delicious! I finally made them last night and the basil put them right over the top! Thanks, Richa for another amazing recipe. You rock our world.
Richa says
May 15, 2019 at 9:50 amyay!!
Hilary says
May 15, 2019 at 3:23 pmI loved this recipe so much that I made the tofu cream cheese to use as a spread throughout the week! I added in roasted red peppers, red onion, and mushrooms. SO GOOD. Seriously, thank you for this recipe!
Richa says
May 15, 2019 at 6:09 pmawesome!
Bimala says
May 15, 2019 at 10:00 pmWe served these last night to some folks who are new to Vegan eating and they were such a hit. We used multiples of the veggies. Yummy! Thank you!
Richa says
May 16, 2019 at 11:42 amyay!!
Lyndsey says
May 16, 2019 at 1:33 pmI just made the cream cheese and used it in a wrap with other veggies. So delicious and fast! Thanks!!
Richa says
May 16, 2019 at 2:23 pmawesome!
Jack William says
May 26, 2019 at 10:49 pmYour dish look yummy and delicious and easy to make. I will definitely try this, Thanks for sharing.
Edita says
July 17, 2019 at 11:41 amcan I use a cream cheese instead tofu ?
Richa says
July 17, 2019 at 3:26 pmyes use vegan cream cheese and add less of the lemon and salt.
AJ says
August 4, 2019 at 12:00 pmLooking forward to making these! Possible to use oiled sundried tomato’s instead of dry? Or will this make the dish too soggy? Only have the oiled one’s on hand. Thank you
Richa says
August 4, 2019 at 12:56 pmshould be fine, just squeeze them of excess oil and use
Jessica says
August 21, 2019 at 11:51 pmI made these tonight, and they were delicious! I used store-bought kite hill brand cream cheese in place of the tofu and chopped chives in place of the green onions, used large whole wheat tortillas and opted not to toast them. Turned out perfect! I think next time I will try the Siete brand of almond flour tortillas with the toasted method. I have a feeling I will like that even better. Thinking of all the reasons to make these…I can’t wait to make them again. Thank you! So, so good, as usual. 🙂
Richa says
August 22, 2019 at 12:14 amyay! awesome!
Pooja says
October 12, 2019 at 1:08 pmMade these with cream cheese that I already had and added everything you add in your tofu cream cheese and it was delicious! Thanks Richa!
Nikki says
December 6, 2019 at 1:31 amHey, thank you for this recipe
I thought you cannot eat tofu raw. Or do you cook it first?
Richa says
December 6, 2019 at 10:51 amyou can eat it raw.
Joanne says
December 20, 2019 at 10:10 amWhat brand and type of tofu did you use?
Richa says
December 20, 2019 at 10:53 amnasoya or wholee foods brand