Vegan Cottage Cheese Veggie Wrap
Light, nutritious, and bursting with fresh flavors, this Vegan Cottage Cheese Veggie Wrap is the ultimate plant-based lunch or snack. Featuring a silky homemade vegan cottage cheese made from blanched almonds, almond milk, and zesty lemon juice, this recipe offers the perfect dairy-free alternative with a creamy, tangy twist. Packed with colorful veggies like crisp cucumbers, grated carrots, and sweet red bell peppers, all layered over a base of fresh spinach, these wraps are rolled inside wholesome whole wheat or gluten-free tortillas. Finished with a hint of dill for a fragrant herbaceous note, this quick and easy recipe is ideal for meal prep, picnics, or a healthy grab-and-go option. Enjoy a protein-rich, vegan-friendly meal that doesn’t skimp on flavor or texture!
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Recipe Information
Ingredients
- 4 pieces large whole wheat or gluten-free tortilla wraps
- 1 cup almond milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon dietary agar powder
- 1 cup blanched almonds
- 0.5 teaspoon garlic powder
- 1 cup diced red bell pepper
- 1 cup grated carrots
- 1 cup diced cucumber
- 2 cups fresh spinach leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
Instructions
Soak blanched almonds in water for at least 4 hours or overnight for best results.
To make the vegan cottage cheese, drain the soaked almonds and transfer them to a blender.
Add almond milk, lemon juice, nutritional yeast, agar powder, garlic powder, salt, and black pepper to the blender.
Blend the mixture until smooth and creamy.
Transfer the almond mixture to a saucepan over low heat and cook while stirring continuously until it thickens, about 5 minutes.
Remove the saucepan from heat and let it cool slightly. Stir in fresh dill for added flavor.
Lay out the tortilla wraps on a clean work surface.
Spread about 1/4 cup of the vegan cottage cheese on each tortilla, leaving a small border around the edges.
Arrange fresh spinach leaves over the cottage cheese.
On top of the spinach, evenly distribute the diced red bell pepper, grated carrots, and diced cucumber among the wraps.
Roll up each tortilla tightly, making sure to tuck in the sides as you roll.
Slice each wrap in half diagonally and serve immediately. Enjoy your refreshing vegan cottage cheese veggie wraps!
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4234 mg | 184% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 41.7 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1152 mg | 89% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2883 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
