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Vegan Spinach Pinwheels

Our vegan pinwheel recipe is versatile, making it easy and fun to make! The filling can easily be changed to your favourite ingredients, sweet or savoury and you can adjust the size of your pinwheels depending on the occasion.


Cashew Cream Cheese

  • Soak the cashews over night in water to make the blending process quicker.

  • Add your cashews and coconut oil to a blender and blend until smooth. Add small amounts of water if the cashews are having trouble blending.

  • Add the vegan yogurt and salt and combine. Add the mixture to a separate bowl and let sit at room temperature for 24 hours.

  • Taste the cream cheese and add more salt if needed. If a stronger taste is desired leave for another 24 hours.


  • In a mixing bowl add the bread flour and 200g of flour a long with the salt and whisk together.

  • Using an electric mixer add 100g vegan butter until a sticky ball is formed. Add the water and lemon juice and mix for 30 seconds.

  • Forming a ball shape, roll the dough and cover with clingfilm. Place in the fridge for two hours or more.

  • Take the dough out of the fridge and in a medium mixing bowl add the 340g of chopped vegan Butter. Add 35g of flour and mix until combined. Place the mixture on a sheet of clingfilm and roll in to a square. Place in the fridge for at least an hour.


  • Leave the pastry on the counter until soft enough to handle.

  • Place the spinach in a bowl and pour boiling water on top. Leave for 3 minutes and then drain. Mix the cream cheese and spinach together a long with the herbs and spices.

  • Roll the pastry out in to a rectangle. Spread the spinach and cream cheese mixture on to the pastry and roll in to a roll.

  • Place in the fridge for at least 1 hour or up to a maximum of 24 hours.

  • When you're ready to bake your pinwheels remove from the fridge and cut with a sharp knife to form your pinwheels.

  • Line a baking tray with baking paper and place your bin wheels on with enough room to rise slightly. Heat the oven to 200°C and bake for 25 to 30 minutes or until your pinwheels are a golden/brown colour.

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