Vegan Spinach Pinwheels. Creamy cheesy Spinach dip spread on puff pastry, rolled, sliced and baked to make a great Snack. Vegan Soyfree Recipe.
Makes 12 to 14 rolls.
Cuisine: Soy-free, Vegan
Author: Vegan Richa
2vegan puff pastry sheetsthawed
5 to 6ozbaby spinachthawed if frozen
8ozplain vegan cream cheese, I use kite hill.
1/3tspsaltdepends on the saltyness of the cream cheese
a dash of cinnamon and nutmeg
Thaw the puff pastry if you havent already. Leave it on the counter till soft enough to handle.
Add spinach to a bowl. Pour boiling water and let sit for 3 minutes, then drain and use. If using frozen, thaw squeeze excess moisture and use.
Add the drained spinach to a bowl. Add cream cheese* (see note to make your own), herbs and spices. Mix well, taste and adjust flavor.
Place the 1 puff pastry sheet on the other and roll it out to a 12 by 14-16 inch rectangle. Spread the spinach mixture on rolled puff pastry evenly. Roll the puff pastry to make a roll. This roll will be soft at this point. Refrigerate to harden, about 1 hour. (at this point you can leave the roll refrigerated for upto a day, then slice and bake when needed)
Slice with a sharp knife or a serrated knife into 1/2 inch or less thickness. Place on parchment lined baking sheet and bake at 400 deg F for 25 to 30 mins or until golden. Cool for a few minutes before serving. Store on the counter for the day and refrigerated for upto 3 days.
To make this gluten-free, use gluten-free tortillas, spread the spinach mixture, chill and slice.Make this with Cashew Cream Cheese*: If you dont have vegan cream cheese, use 1 cup thick cashew cream (1 cup soaked cashews blended with 1/2 cup water), add 1 tbsp refined coconut oil, a tsp of lemon juice 1 tsp vinegar, mix in and use. The cashew cream cheese will be softer, so hill the log for longer to slice well. Nutrition is 1 of 6 serves (2 rolls per serving)