Pumpkin and Cashew Cheese Tortillas

Using two simple and creamy spreads, this otherwise plain pumpkin tortilla morphs into something spectacular.

A symphony of colour, golden pumpkin, passionate pink beetroot and vibrant greens…



Try this Roasted Beet Dip (recipe a part of Kale and Beet Pizza)

Try this Cashew Cheese (minus the Za’atar) or Peace Love and Vegetables Cashew Cheese 

  • YIELD: 4 Servings
  • PREP: 5 mins
  • COOK: 40 mins
  • READY IN: 45 mins



  1. Preheat your oven to 180ºC and line a baking tray with baking paper
  2. Drizzle the pumpkin wedges with olive oil and a sprinkle of salt and the smoked paprika and bake for 30-40 minutes or until tender
  3. Wrap the tortillas in foil, and place in the oven to warm for 3-5 minutes and begin to assemble your tortillas
  4. Layer the cashew cheese, top with a pumpkin wedge, fresh greens, and top with a dollop of roasted beet dip
  5. Top with coriander and serve immediately

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