Veggie Cream Cheese Roll-ups |

Tortilla Rollups with cream cheese and fresh raw vegetables make the perfect appetizer, snack or light lunch. Also perfect snacks for children!

This is how you make Veggie Cream Cheese Rolls

Ingredients

• 2 packages cream cheese, softened, 8 oz
• 1 – ranch dressing mix with envelope
• 4 – fresh green onions, chopped (you can also use chives)
• 1/3 cup black olives, chopped (I use a small can)
• 6 – 8-inch flour tortillas (can use wheat, spinach, or tomato tortillas)
• 1 – celeriac rib, chopped
• ½ cup green pepper, chopped
• ½ cup red pepper, chopped

Directions

1. Beat together the cream cheese and dressing mix, using a fork to mix.
2. Add green onions and other vegetables.
3. Divide cream cheese mixture evenly among flour tortillas.
4. Wrap the tortillas in plastic wrap and let the tortillas cool for about 3 hours to set.
5. Cut the tortillas diagonally into 1/2-inch pieces.
6. Display on dish. Can be served as a dip with salsa.

Try a dairy-free option. There’s a recipe for this Vegetarian Cashew Cream Cheese:

Ingredients:

• 1 ½ cups raw cashews, soaked in water for several hours or overnight, drained and rinsed
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon paprika powder optional
• 2-3 tablespoons of water
• ¼ cup grated carrots
• ¼ cup diced sweet pepper, any color
• 2 tablespoons diced green onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill

Directions

1. Make sure your cashews have soaked for several hours, or ideally overnight. The longer they soak, the creamier your cream cheese will be. After soaking the cashews, drain and rinse them.
2. In the bowl of a food processor, add the soaked cashews, vinegar, lemon juice, salt, onion powder, garlic powder, and paprika, if using. Start processing to break the cashews. You’ll need to stop the food processor and scrape the sides frequently to keep the mixture moving. Add the water 1 tablespoon at a time until it becomes a smooth spread. Be patient as this may take 5 to 10 minutes.
3. Once smooth, transfer to a mixing bowl and add the carrots, red pepper, green onion, parsley and dill. Stir to combine.
4. Taste and season, adding more salt or a small dash of vinegar or lemon juice if necessary.
5. Transfer the mixture to an airtight container and store in the refrigerator. It will set and thicken slightly as it sits in the refrigerator and gets cold. You can eat it straight away, but it tastes better cold.

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