**Vegan Cream Cheese Veggie Rollups**

**For the Vegan Cream Cheese:**

– 1 cup raw cashews (soaked in water for 4-6 hours or overnight, then drained)
– 2 tablespoons lemon juice
– 2 tablespoons nutritional yeast
– 1 clove garlic
– Salt to taste
– Water (for blending)

**For the Rollups:**

– Large, thin vegan tortillas or wraps
– Thinly sliced vegetables (such as bell peppers, cucumbers, carrots, and spinach leaves)
– Fresh herbs (like basil or parsley), chopped

**Instructions:**

**For the Vegan Cream Cheese:**

1. In a food processor or high-speed blender, combine the soaked cashews, lemon juice, nutritional yeast, garlic, and a pinch of salt.
2. Blend the mixture while gradually adding water as needed, until you achieve a smooth and creamy consistency similar to cream cheese. Adjust the salt and lemon juice to taste.

**For the Rollups:**

1. Lay out a large tortilla or wrap on a clean surface or cutting board.
2. Spread a generous layer of the prepared vegan cream cheese evenly over the tortilla, leaving a small border around the edges.
3. Arrange thin slices of your chosen vegetables on top of the cream cheese layer. You can be creative with the combinations and colors.
4. Sprinkle chopped fresh herbs over the veggies for added flavor.
5. Carefully roll up the tortilla, starting from one end and tightly wrapping it around the filling. If the tortilla isn’t very pliable, you can slightly warm it up to make it more flexible.
6. Once rolled, use a sharp knife to slice the rollup into smaller bite-sized pieces.
7. Repeat the process with the remaining tortillas, vegan cream cheese, and vegetables.
8. Arrange the rollups on a serving platter and garnish with additional herbs if desired.
9. Serve the vegan cream cheese veggie rollups immediately, or you can refrigerate them for a short while before serving. They are best when consumed fresh.

**Nutritional Values (Per Serving):**
– Calories: Approximately 150-200 calories (mainly from cashews and tortilla)
– Protein: About 4-6 grams (from cashews and vegetables)
– Carbohydrates: Around 15-20 grams (mainly from tortilla and vegetables)
– Dietary Fiber: Roughly 2-4 grams (from vegetables and tortilla)
– Fat: Approximately 10-12 grams (mostly from cashews and cream cheese)
– Saturated Fat: 1-2 grams (from cashews)
– Sodium: Varies based on added salt and ingredients
– Vitamins and Minerals: Significant contributions of vitamins and minerals, especially from vegetables and cashews. This can include vitamin C, vitamin K, folate, magnesium, and more.

For the Vegan Cream Cheese:

• 1 cup raw cashews (soaked in water for 4-6 hours or overnight, then drained)
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 clove garlic
• Salt to taste
• Water (for blending)

For the Rollups:

• Large, thin vegan tortillas or wraps
• Thinly sliced vegetables (such as bell peppers, cucumbers, carrots, and spinach leaves)
• Fresh herbs (like basil or parsley), chopped

Instructions:

For the Vegan Cream Cheese:

1. In a food processor or high-speed blender, combine the soaked cashews, lemon juice, nutritional yeast, garlic, and a pinch of salt.
2. Blend the mixture while gradually adding water as needed, until you achieve a smooth and creamy consistency similar to cream cheese. Adjust the salt and lemon juice to taste.

For the Rollups:

1. Lay out a large tortilla or wrap on a clean surface or cutting board.
2. Spread a generous layer of the prepared vegan cream cheese evenly over the tortilla, leaving a small border around the edges.
3. Arrange thin slices of your chosen vegetables on top of the cream cheese layer. You can be creative with the combinations and colors.
4. Sprinkle chopped fresh herbs over the veggies for added flavor.
5. Carefully roll up the tortilla, starting from one end and tightly wrapping it around the filling. If the tortilla isn’t very pliable, you can slightly warm it up to make it more flexible.
6. Once rolled, use a sharp knife to slice the rollup into smaller bite-sized pieces.
7. Repeat the process with the remaining tortillas, vegan cream cheese, and vegetables.
8. Arrange the rollups on a serving platter and garnish with additional herbs if desired.
9. Serve the vegan cream cheese veggie rollups immediately, or you can refrigerate them for a short while before serving. They are best when consumed fresh.
10. Nutritional Values (Per Serving):
11. Calories: Approximately 150-200 calories (mainly from cashews and tortilla)
12. Protein: About 4-6 grams (from cashews and vegetables)
13. Carbohydrates: Around 15-20 grams (mainly from tortilla and vegetables)
14. Dietary Fiber: Roughly 2-4 grams (from vegetables and tortilla)
15. Fat: Approximately 10-12 grams (mostly from cashews and cream cheese)
16. Saturated Fat: 1-2 grams (from cashews)
17. Sodium: Varies based on added salt and ingredients
18. Vitamins and Minerals: Significant contributions of vitamins and minerals, especially from vegetables and cashews. This can include vitamin C, vitamin K, folate, magnesium, and more.