

The best thing about tortillas is that they are easily transformed into a wide variety of dishes. This spinach tortilla roll-up with cashew cream sauce was inspired by the mediterranean borek. Although borek uses a different dough, this comes really really close and brings in a big-time convenience. All that is needed is to prepare a filling, wet the tortillas in an easy cashew cream sauce and let it rest a little before throwing it in the oven or the panini maker. You can always freeze it and have it ready for a delicious savory breakfast option. I wouldn’t mind having it for any other meal either. The recipe is below:



5 from 1 vote Print Spinach Tortilla Roll-Ups Cook Time 20 mins Total Time 20 mins Course: Entree Cuisine: Vegan Servings : 4 servings Author : Dreamy Leaf Ingredients Spinach Stuffing 2 cups frozen spinach thawed

1 clove garlic minced

1 onion chopped

1/2 cup parsley chopped

1 tablespoon olive oil

Salt as needed Cashew Cream Sauce 1/2 cup raw cashews soaked overnight, washed and drained

1/2 cup water

1/2 lemon juice

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon black pepper

1 tablespoon nutritional yeast

Salt as needed Assembly 4 to rtillas Instructions Spinach Filling Put the olive oil and the onions in a saucepan over medium high heat. Cook until the onions turn translucent. Add the garlic, spinach and salt. Cook for five more minutes. Turn the heat off, and add the parsley. Cashew Cream Sauce Blend all the cashew cream sauce ingredients in a high speed blender. Assembly Cover both sides of each tortilla with the cashew cream sauce. Roll them with the spinach stuffing and put them in the fridge for at least 1 hour (or overnight). Cook either in an oven preheated to 400F for 10 minutes or simply in a panini maker for a few minutes, until you get a crust you like.

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