Vegan Tortilla Roll Ups Recipe with Dairy Free Cream Cheese

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: 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

subheading: 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

subheading: Roll ups:

2 large tortillas , gluten-free if needed (see notes for recipe for my gluten-free tortillas)

Directions at veganricha.com

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