Snacking just got a serious upgrade.
Meet your new favorite snack combo. These sun-dried tomato and basil pinwheels are the PERFECT way to curb your afternoon cravings.
Sun-dried tomatoes pair amazingly with fresh basil, while fresh garlic and vegan parmesan cheese pack gives a serious upgrade to the vegan cream cheese base. You can even add a little spinach to give them a boost of green while also adding to this snack’s nutritional content.
There’s two little secrets to making thing recipe pop. First, the vegan parmesan cheese that is called in this recipe is to die for. The Minimalist Baker truly creates magic with this simple addition that packs a punch of flavor and adds a delicious texture to this recipe.
Secondly, it’s all about which cream cheese you choose. If you’re anything like us, then the choice is obvious: Kite Hill. They have changed the game when it comes to cream cheese alternatives, making some of the most delicious products we’ve ever tasted. If you’re feeling a little risky too, you can switch out the plain cream cheese for their chive to add a little extra flavor to your pinwheels.
All in all, these pinwheels are an absolute must-try. Each bite is like a part in your mouth. And they are perfect for any situation – from packing the kids lunches to sharing with friends and family at your next holiday party. Whichever it is, these little beauties will be gone in a blink of an eye.
8 ounces (1 package) vegan cream cheese
1/2 cup lightly packed sun-dried tomatoes (dry, not in oil), chopped (plus more for topping)
1/4 cup lightly packed frozen spinach, thawed and squeezed dry* (optional)
2 large cloves garlic, minced
1/4 cup vegan parmesan cheese, plus more for serving
Pinch each sea salt and black pepper
2 large flour tortillas (ensure vegan friendliness on package)
24 fresh basil leaves, divided
Get the details here!