Go Back
Holding a seaweed tortilla with vegan cream cheese and sun-dried tomatoes

Vegan Cream Cheese rolls w/ Sun-Dried Tomatoes

The perfect vegan cream cheese spread to fill your wraps or use as a dip
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Lunch, Snack
Servings 5 wraps

Ingredients
  

  • 200 gram vegan cream cheese
  • 1 can chickpeas drained and rinsed, leaves ±265 grams chickpeas
  • 100 grams sun dried tomatoes marinated from a jar, chopped
  • 200 grams roasted bell peppers home made or from a jar, chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato pureé
  • 1 chili pepper chopped
  • 1/2 tsp black pepper ground
  • 1/2 tsp cayenne pepper
  • 2 tbsp nutritional yeast

Instructions
 

  • Add the rinsed chickpeas to a bowl and mash them with a fork, it’s ok for them to keep some texture. Add the remaining ingredients and mix them and add salt to taste. Spread a tortilla with the spread and roll it up. You could add extra greens, veggies or spice. I added some extra roasted carrot before rolling it. Enjoy!
Keyword cream cheese, seaweed, sun-dried tomatoes, umami, vegan, wrap