Tomato, cashew ricotta and basil wraps

Prep Time 25 minutes + soaking time
Cook Time --
Servings 8 wraps

Vegan ricotta? We can't say it enough - cashews are the best! They're one of the most nutritious nuts out there, and a great source of magnesium, copper and iron. One great thing about them is how versatile they are - great in both sweet and savory dishes, they also turn into cashew milk, cashew cream, cashew yogurt, vegan cashew cheese and even cashew cheesecake filling! They're always worth keeping in your cupboard. This cashew-based vegan ricotta is an excellent addition to a summery veggie wrap, and also makes a great filling for zucchini cannelloni!


How it's made: cashew ricotta


  • 1/2 cup of
  • 2 tablespoons of lemon juice
  • 2 tablespoon of nutritional yeast
  • 1 small clove of garlic, minced
  • 2 sprigs of chives or basil
  • Sea salt and ground pepper
  • 1/4 cup of water


  1. In a bowl, soak the cashews in warm water for 25 minutes (or longer - ideally, overnight). Rinse and drain.
  2. In a food processor, mix the cashews, lemon juice, nutritional yeast, and garlic. Mix on low speed while drizzling in the water. Mix until smooth but still grainy.
  3. Pour into a small bowl and season generously with salt and pepper.
  4. Add the chives and mix. Set aside in the fridge to chill.

How it's made: wraps


  • 8 wheat tortillas
  • 2 cups of fresh spinach
  • 1 tomato, thinly sliced
  • 2 ripe avocados
  • 1/3 cup of Kalamata olives, pitted and sliced
  • 1/2 cup of
  • 1/3 cup of vegan ricotta


  1. Lightly heat the tortillas.
  2. Fill each with spinach, tomato slices, and avocado. Top with Kalamata olives and sprinkle with coconut strips.
  3. Garnish with 1 to 2 spoonfuls of cashew ricotta.
  4. Roll up into a wrap and enjoy!
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.