Vegan Spinach Pinwheels. Creamy cheesy Spinach dip spread on puff pastry, rolled, sliced and baked to make a great Snack. #Vegan #Soyfree #Recipe #veganricha | VeganRicha.comĀ 
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5 from 5 votes

Vegan Spinach Cheese Pinwheels

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. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer
Cuisine: Soy-free, Vegan
Servings: 6
Calories: 510kcal
Author: Vegan Richa

Ingredients

  • 2 vegan puff pastry sheets thawed
  • 5 to 6 oz baby spinach thawed if frozen
  • 8 oz plain vegan cream cheese , I use kite hill.
  • 1/2 tsp dried parsley
  • 1/4 tsp dried thyme
  • 1/4 tsp dried taragon
  • 1/2 tsp dried dill
  • 1 tsp onion flakes
  • 3/4 tsp garlic powder
  • 1/3 tsp salt depends on the saltyness of the cream cheese
  • a dash of cinnamon and nutmeg

Instructions

  • 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.

Notes

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)

Nutrition

Calories: 510kcal | Carbohydrates: 39g | Protein: 9g | Fat: 39g | Saturated Fat: 7g | Sodium: 462mg | Potassium: 221mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2660IU | Vitamin C: 8.6mg | Calcium: 63mg | Iron: 3.4mg