Published: by Richa 44 Comments
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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.
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5 from 12 votes
Vegan Tortilla Roll ups Recipe with Dairy free Cream Cheese
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, can be gluten-free soy-free
Prep Time15 minutes mins
Cook Time10 minutes mins
Chill time1 hour hr
Total Time25 minutes mins
Course: Appetizer
Cuisine: American, Vegan
Keyword: tortilla roll ups with dairy free cream cheese, vegan cream cheese tortilla roll ups, vegan tortilla pinwheels, veggie tortilla roll ups
Servings: 8
Calories: 64kcal
Author: Vegan Richa
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
- ½ tsp (0.5 tsp) garlic powder
- ½ tsp (0.5 tsp) onion powder
- ½ tsp (0.5 tsp) salt
- 1 tsp dill
- 1 tsp dried basil
- 1 tbsp nutritional yeast
Veggies:
- ¼ cup (37.25 g) finely chopped green pepper
- ¼ cup (37.25 g) finely chopped red bell pepper
- ¼ cup (25 g) chopped spring onion
- ¼ cup (59.15 g) finely chopped sun-dried tomato , dry , not packed in oil
- ½ 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 ¼ 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
Gluten-free Tortillas from the blog Cauliflower tortillas, Sweet potato tortillas.
Regular flour tortillas here. Just roll either of these to a large 9-10 inch size and cook acc to instructions on the post. Cool and use.
Soyfree: Use a non-soy store bought vegan cream cheese (7 to 8 oz).
You can also use 1 ¼ cup soaked cashews and process them with the rest of the cream cheese ingredients. Add more lemon, salt as needed.
Nutrition is for 1 serve of 8 (about 2 pieces)
Nutrition
Nutrition Facts
Vegan Tortilla Roll ups Recipe with Dairy free Cream Cheese
Amount Per Serving
Calories 64Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 184mg8%
Potassium 185mg5%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 400IU8%
Vitamin C 13.2mg16%
Calcium 53mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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More Vegan Appetizer Recipes
- Butter Chicken Bao (Stuffed Bun)
- Peanut Sesame Roasted Potatoes
- Gochujang Cauliflower Baked
- Vegan French Onion Dip
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Amanda
I’d like to make these for a large gathering as part of a mid-afternoon buffet. How many pinwheels does each tortilla make? I know this could be based on individual preference for slicing thickness, but in general, how many do you get per roll-up?
Reply
Vegan Richa Support
makes about 8 🙂
Reply
Christina Marinis
Just made a batch and they turned out great! I made the first batch with vegan cream cheese and plan to make a second with tofu. I couldn’t find organic flour tortillas (because these won’t have aluminum in the flour), so instead, I used a whole wheat and sprouted grain. They still turned out yummy!Reply
Vegan Richa Support
mmmm good idea
Reply
Anvita
Is this extra firm tofu? Can’t wait to make it!
Reply
Richa
Firm
Reply
Diane
Oops I meant nutritional yeast in my last post!
Reply
Diane
Want to try this for vegan friends but don’t have brewers yeast – what exactly does it do to flavor/texture? Will it be a failure if I don’t use it?Reply
Richa
It adds cheese flavor. You can use 2 tsp miso instead or just omit. And call the filling a creamy spread instead of cheese Spread
Reply
Diana Gleaton
Made this for New Year’s Eve – SO GOOD! Loved by both vegans and meat eaters!Reply
Vegan Richa Support
awesome!! HAPPY NEW YEAR!
Reply
Joanne
What brand and type of tofu did you use?
Reply
Richa
nasoya or wholee foods brand
Reply
Nikki
Hey, thank you for this recipe
I thought you cannot eat tofu raw. Or do you cook it first?See AlsoKorean Beef and Rice RecipeReply
Richa
you can eat it raw.
Reply
Pooja
Made these with cream cheese that I already had and added everything you add in your tofu cream cheese and it was delicious! Thanks Richa!Reply
Jessica
I 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. 🙂Reply
Richa
yay! awesome!
Reply
AJ
Looking 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
Reply
Richa
should be fine, just squeeze them of excess oil and use
Reply
Edita
can I use a cream cheese instead tofu ?
Reply
Richa
yes use vegan cream cheese and add less of the lemon and salt.
Reply
Jack William
Your dish look yummy and delicious and easy to make. I will definitely try this, Thanks for sharing.Reply
Lyndsey
I just made the cream cheese and used it in a wrap with other veggies. So delicious and fast! Thanks!!Reply
Richa
awesome!
Reply
Bimala
We 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!Reply
Richa
yay!!
Reply
Hilary
I 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!
Reply
Richa
awesome!
Reply
Sue
These 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.Reply
Richa
yay!!
Reply
Niamul
Richa, this is great. The items are amazing and look likes very delicious. Such a good job.Reply
Lori
Can this b frozen???
Reply
Richa
not 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
Reply
Lori
Can they be frozen??
Reply
Richa
i havent tried it. Should be ok
Reply
Sharon Rausch
I can hear good sound thank you so much for sharing nice post.Reply
Danielle
Dear 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.
Reply
Richa
Awesome! so glad everyone loved the dishes! And Thank you for trying out, trusting the recipes, and making them so well!!
Reply
Laura
Great to have such a classic made vegan/healthy 🤗
Reply
Jamie
Looks so good! What kind of tortillas did you use in the pictures? Did you make? Thanks!!!
Reply
Richa
Regular store bought tortillas. I have recipes for flour flatbread on the blog that is linked in the notes. Use either of those.
Reply
Sue
Richa, these look so pretty and yummy! Thanks for the recipe.
Reply
Richa
Thank you Sue!
Reply
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