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Vegan pinwheels on a marble background.

Vegan Pinwheels

  • Author: Laurel Perry
  • Prep Time: 20 minutes
  • Chilling Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Side
  • Method: No cook
  • Cuisine: American


These Easy Vegan Pinwheels are spread with a flavorful cream cheese mixture and loaded up with fresh crunchy veggies! The perfect lunch, appetizer or snack!


Units Scale
  • 8 oz vegan cream cheese, softened if necessary (some vegan cream cheese is already soft at fridge temperature)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 cup diced Dandy Celery
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced carrots
  • 1/2 cup diced broccoli
  • 2 green onions, sliced
  • 1/3 cup chopped fresh herbs - I used parsley and dill
  • 4 large burrito tortillas


In a large bowl, stir together the cream cheese, Dijon mustard, garlic powder, onions powder and pepper until thoroughly mixed. Add in the celery, bell pepper, carrot, broccoli, green onions, herbs and stir again.

Lay a tortilla flat on your cutting board. Spread a layer of the cream cheese mixture onto the tortilla, doing your best to spread it all the way to the edges.

Roll tightly into a cylinder. To ensure the rolls slice neatly, wrap each one tightly in plastic wrap and place in the fridge for at least one hour and up to overnight.

Unwrap the rolls and use a sharp serrated knife to gently saw them into 1-inch pinwheels. Enjoy!


Storage: store leftover pinwheels in the fridge. They are best eaten within 1-2 days.


  • Serving Size: 1/8th recipe
  • Calories: 197
  • Sugar: 4g
  • Sodium: 486mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: wrap, celery, carrot, bell pepper, green onions, broccoli, cream cheese, herb, easy, roll ups,