Spinach wraps with vegan cashew cheese

Ingredients for 3 wraps:

• 350 g spinach fresh • 1 red pepper • 1 red onion

• 1 clove of garlic

• 200 g of cashew cheese * (or vegan cream cheese)

• pepper from the grinder

• 1-2 tbsp of lemon juice fresh

• 3 tortilla wraps (optional gluten-free *) from the refrigerated shelf

For the cashew cheese:

• 200 g cashew nuts soaked
• 1-2 tbsp of lemon juice fresh
• 2 tbsp of nutritional yeast
• 1 small garlic clove
• salt
• pepper
• herbs (optional)
• 1-2 tbsp plant-based yoghurt (optional)

DIRECTIONS:

For the cashew cheese:

1. Soak the cashew nuts for at least 4 hours (or better overnight).
2. Then drain the soaked cashews in a sieve and rinse with cold water. Blend with lemon juice, salt, yeast flakes (and optional a bit of plant-based yoghurt) in the food processor or in the blender.
.
For the spinach filling:
1. In a large pot bring salted water to a boil.
2. Cook the spinach uncovered in the bubbling water for about 1 minute until it gets bright green. Then immediately scald in prepared ice-water (to stop the cooking process and to keep all vitamins). 3. Then squeeze the spinach well and finely chop.
4. Wash the pepper, cut in half and cut into very fine cubes.
5. Peel the onion and the garlic clove, finely chop and stir with the cashew cheese until smooth. Season with lemon juice, salt and pepper. Then add the spinach and the paprika cubes.


To prepare the wraps:

1. Heat up the tortillas wraps in a large pan without oil briefly.
2. Spread the cashew spinach filling on top and roll them up. Cut them in half and serve.